Indigenous fermented foods of Southeast Asia / edited by J. David Owens.

Format:

Book

Contributor:

Owens, J. David, editor.

Series:

Fermented foods and beverages series.

Fermented Foods and Beverages Series

Language:

English

Subjects (All):

Fermented foods--Southeast Asia.

Fermented foods.

Physical Description:

1 online resource (442 p.)

Edition:

1st ed.

Place of Publication:

Boca Raton, FL : CRC Press : Taylor & Francis Group, 2015.

Language Note:

English

Summary:

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented 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

Contents:

Front Cover; Contents; Series Preface; Acknowledgements; Introduction; Editor; Contributors; Chapter 1: Tempe and Related Products; Chapter 2: Starter Cultures; Chapter 3: Sweet, Sour, Alcoholic Solid Substrate Fungal Fermentations; Chapter 4: Alcoholic Beverages; Chapter 5: Lactic Vegetable and Fruit Fermentations; Chapter 6: Lactic Fermented Rice Noodles; Chapter 7: Lactic Fermentations of Fish and Fishery Products; Chapter 8: Lactic Meat Fermentation; Chapter 9: Soya Sauce; Chapter 10: Bacillus Fermentations; Back Cover

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters.

Description based on online resource; title from PDF title page (ebrary, viewed December 2, 2014).

ISBN:

1-04-006111-7

0-429-10591-6

1-4398-4481-X

9780429105913

OCLC:

895660988