Industrialization of Indigenous Fermented Foods.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Keith H Steinkraus
- ناشر : Hoboken : Marcel Dekker Inc.
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780824750947
Description
Contents: Preface to the Second Edition; Preface to the First Edition; Contents; Contributors; Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu; Industrialization of Japanese Miso Fermentation; Industrialization of Sake Manufacture; Industrialization of Japanese Natto; Tapai Processing in Malaysia: A Technology in Transition; Industrialization of Africa's Indigenous Beer Brewing; Industrialization of Mageu Fermentation in South Africa; Industrialization of Ogi Fermentation; Industrialization of Gari Fermentation; Industrialization of Mexican Pulque. Industrialization of Tempe FermentationTempe Production in Japan; Industrialization of Thai Fish Sauce (Nam Pla); Production of Thai Fermented Fish: Plara, Pla-som, Som-fak; Industrialization of Thai Nham: Fermented Pork or Beef; Industrialization of Myanmar Fish Paste and Sauce Fermentation; Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects; Index.
Summary:
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital-intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, indus.
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital-intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, indus.
