Fermented Fruits And Vegetables: A Global Perspectives
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Fermented Fruits And Vegetables: A Global Perspectives
$14.32
Sale price
$14.32
Regular price
$14.32
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Description
Fermented Fruits And Vegetables Contribute Significantly To The Diets Of Rural Populations In A Number Of Developing Countries. This Bulletin Reviews The Pretreatment, Fermentation, Packaging And Storage Of Fruits And Vegetables In Africa, Asia And Latin America. Methodologies For The Production Of A Variety Of Pickles Fruits And Vegetables, Wines, Vineagar, Cocoa And Coffee Are Described Along With The Biochemical And Microbial Changes Associated With The Fermentation Processes. Much Of The Information Presented Is Indigenous And Has Not Been Previously Documented. It Is Hoped That The Dissemination Of This Publication Will Promote Wider Interest In The Development And Improvement Of Small Scale Fruit And Vegetables Fermentation. Contents: Chapter 1: The Benefits Of Fermenting Fruits And Vegetables, (1) Improving Food Security, (2) Increasing Income And Employment, (3) Improving Nutrition, (4) Medicinal Benefits, Chapter 2: Basic Principles Of Fermentation, (1) The Diversity Of Fermented Foods, (2) Organisms Responsible For Food Fermentation, (3) Desirable Fermentation, (4) Manipulation Of Microbial Growth And Activity, (5) Controlled Fermentations, Chapter 3: Yeast Fermentations, (1) What Are Yeasts?, (2) Conditions Necessary For Fermentation, (3) Production Of Fruits Alcohol, Chapter 4: Products Of Yeast Fermentation, (1) Fermented Fruit Juices, (2) Fermented Plant Saps, Chapter 5: Bacterial Fermentations, (1) What Are Bacteria?, (2) Lactic Acid Bacteria, (3) Acetic Acid Bacteria, (4) Bacteria Of Alkaline Fermentations, (5) Conditions Required For Bacterial Fermentations, (6) Principles Of Lactic Acid Fermentation, (7) Principles Of Acetic Acid Fermentation, Chapter 6: Typical Products Of Bacterial Fermentations, (1) Dry Salted Pickles, (2) Brined Fruit And Vegetable Pickles, (3) Non Salted Lactic Acid Bacteria Products, (4) Alkaline Fermentation Products, Chapter 7: Products Of Mixed Fermentations, (1) Vinegar, (2) Cocoa Products, (3) Coffee, (4) Other Mixed Fe
Product Notice
This book is sold in used condition unless explicitly stated as new.
Condition is graded and described accurately. Some books may contain
previous owner's markings, highlights, or inscriptions. This product
may contain chemicals known to the State of California to cause cancer
or reproductive harm. For more information visit
www.P65Warnings.ca.gov
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