Completely revised and expanded, this Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. The book serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of world communities. It provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures.
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"The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid. Given the attention that is being paid today to the study of 'food as medicine, ' this book would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities." - Journal of Agricultural & Food Information ." . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation." ---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France
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Descrizione libro Hardcover. Condizione libro: New. This Book is in Good Condition; Customer Satisfaction Comes First.Delivery Time 4-12 days. 100% Money back Guaranteed!!!. Codice libro della libreria 0824780744
Descrizione libro Taylor & Francis Group. Condizione libro: New. pp. 439. Codice libro della libreria 5347405
Descrizione libro CRC Press, 1989. Hardcover. Condizione libro: New. Codice libro della libreria DADAX0824780744