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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Brewing technology
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Indigenous Fermented Foods of Southeast Asia (Hardcover)
Loot Price: R6,630
Discovery Miles 66 300
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Indigenous Fermented Foods of Southeast Asia (Hardcover)
Series: Fermented Foods and Beverages Series
Expected to ship within 10 - 15 working days
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Brings Together Current Knowledge and State-of-the-Art Information
on Indigenous Fermented Foods Fermented foods and beverages span a
range of root crops, cereals, pulses, vegetables, nuts, fruits, and
animal products. Southeast Asia has a long history of utilizing
fermentation in the production and preservation of foods, and is
widely recognized for its prominent use. Indigenous Fermented Foods
of Southeast Asia examines some indigenous fermented foods of
Thailand, Vietnam, Indonesia, Malaysia, and the Philippines,
focusing on the chemical, microbiological, and technological
factors associated with their manufacture, quality, and safety.
This text establishes a need for an adequate understanding of the
fermentation process to ensure safe and reliable practices, as well
as the consistent production of a quality product. The authors
describe the production, microbiology, biochemistry, nutritional
value, and dietary roles of a wide variety of indigenous fermented
foods of Southeast Asia. Emphasizing the microbiological and
biochemical processes in fermentations and examining the factors
that influence the development of the characteristic microflora and
chemical changes induced, they accurately describe each process and
critically evaluate the roles of microbes in the fermentation. The
classification of products is based on their microbial ecology
(i.e. the predominant microbes involved), and the text includes
examples of every major category of fermented food. The book covers
tempe, starter cultures, sweet/sour/alcoholic rice and cassava
fermentations, alcoholic fermentations, soy sauce, Bacillus
fermentations, and lactic acid bacterial fermentations of
vegetables, durian fruit, rice noodles, meats, and sea foods. This
book answers a series of basic questions addressing:
Dominant/desired microbes Suitable factors in processing and the
environment Commonly present microbes Compounds utilized as major
carbon and energy sources Sources of fermentable carbohydrates Main
biochemical activities and chemical changes True yield of product
per kilogram of initial raw materials Possible hazards associated
with a product How possible hazards may be minimized or eliminated
Research needs and opportunities Indigenous Fermented Foods of
Southeast Asia evaluates the state of scientific knowledge of the
fermentations and identifies specific questions that need to be
answered in order to promote the reproducibility, safety and future
prospects of these fermented foods.
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