Press "Enter" to skip to content

Handbook of indigenous fermented foods by Keith Steinkraus

By Keith Steinkraus

This paintings deals accomplished, authoritative insurance of present info on indigenous fermented meals of the area, classifying fermentation in accordance with variety. This version offers either new and accelerated facts at the antiquity and function of fermented meals in human lifestyles, fermentations regarding an alkaline response, tempe and meat substitutes, amazake and kombucha, and more.;College or college bookstores could order 5 or extra copies at a different scholar expense that's to be had on request from Marcel Dekker, Inc.

Show description

Read Online or Download Handbook of indigenous fermented foods PDF

Similar food science books

Handbook of Food Process Modeling and Statistical Quality Control (Topics in Chemical Engineering)

Basic strategies of mathematical modeling of tactics necessary to the foodstuff are defined during this textual content. rather than targeting designated theoretical research and mathematical derivations, very important mathematical necessities are awarded in precis tables. Readers' realization is concentrated on realizing modeling recommendations, instead of the finer mathematical issues.

Handbook of food enzymology

Discussing tools of enzyme purification, characterization, isolation, and identity, this ebook information the chemistry, habit, and physicochemical houses of enzymes to regulate, improve, or inhibit enzymatic job for more advantageous flavor, texture, shelf-life, dietary price, and technique tolerance of meals and nutrition items.

Flavor of Dairy Products

Content material: Sixty years of study linked to taste in diary meals / W. James (Jim) Harper -- style research of diary items / Robert J. McGorrin -- setting up hyperlinks among sensory and instrumental analyses of diary flavors: instance cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E.

Colour additives for foods and beverages

Nutrients color ingredients were the point of interest of a lot learn within the previous couple of years, and there's expanding client call for for average and more secure artificial colors. This ebook reports the average and artificial colors on hand, their houses and purposes, in addition to regulatory, sensory and analytical concerns.

Additional info for Handbook of indigenous fermented foods

Sample text

Duced during the fermentation. The fermentation is initiated by L. mesenteroides and Lactobacillus confusus. Final stages of fermentation are dominated by L. plantarum and Pedicoccus pentosaceous. Principal sugars are glucose and maltose derived from the rice starch. 2 in 8 days of fermentation. About half the starch (8 g/L) is hydrolyzed. Malaysian Pickles (Merican, 1977a) Description Pickles, known locally as jeruk, are a homemade fermented product indigenous to the many races in Malaysia. Several types are prepared every day by most households, including quick pickles eaten as is, and acar, a cooked, spiced, mixed pickle preparation.

12% by 90 to 120 days. Negligible reducing sugars were found in fermented samples. Loss of total ash in drained kraut was also appreciable. The crude fiber increased gradually in drained kraut during the course of fermentation due to losses of solids and water. The color, odor, flavor, texture, and acceptability of raw kraut evaluated by the laboratory panel on a 9-point Hedonic scale (Table 3) indicated that the produce fermented at 27 to 31°C could be well accepted by Indians at least up to 60 days of fermentation, and possibly up to 90 days.

Pederson (1943) also observed softening at the sides and bottom of vats where salt concentration was excessively high. This condition has been associated with a failure to ferment properly. Stamer (1975) reported that L. brevis produces a red pigment under certain conditions that can be related to discoloration or darkening of sauerkraut. When L. brevis is grown at 32°C in cabbage juice containing 1% calcium carbonate for added buffering capacity, it frequently imparts a brilliant red color to the fermented extract.

Download PDF sample

Rated 4.12 of 5 – based on 41 votes