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Lactic Acid Fermentation of Fruits and Vegetables (Hardcover)
Loot Price: R5,572
Discovery Miles 55 720
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Lactic Acid Fermentation of Fruits and Vegetables (Hardcover)
Series: Food Biology Series
Expected to ship within 12 - 17 working days
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Lactic acid fermentation has been practiced for thousands of years
mainly to preserve surplus and perishable foodstuff and also to
enhance them organoleptically. Lactic acid fermentation of fruits
and vegetables is no exception, leading to the production of a wide
range of products, some of which are now considered as
characteristic of certain geographical areas and cultures. The aim
of this book is to collect, present, and discuss all available
information regarding lactic acid fermentation of fruits and
vegetables. For this purpose, an international group of experts was
invited to contribute their knowledge and experience in a highly
informative and comprehensive way. The book consists of fourteen
chapters. The first five chapters integrate aspects that apply to
all products. Then, chapters 6 to 9 are dedicated to products that
have met commercial significance and have been extensively studied,
i.e. sauerkraut, kimchi, fermented cucumbers and olives. In
chapters 10 to 13, regional products with great potential from
Asia, Europe and Africa, as well as lactic acid fermented juices
and smoothies, are presented and thoroughly discussed. Finally,
chapter 14 discusses the fields in which intensive study is
expected to take place in the coming years.
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