| Description |
1 online resource (xxiv, 429 pages) : illustrations |
| Series |
Fermented foods and beverages series |
|
Fermented foods and beverages series
|
| Contents |
Chapter 1. Tempe and related products / J. David Owens, Mary Astuti and Kapti Rahayu Kuswanto -- chapter 2. Starter cultures / Lilis Nuraida and Warawut Krusong -- chapter 3. Sweet, sour, alcoholic solid substrate fungal fermentations / Lilis Nuraida and J. David Owens -- chapter 4. Alcoholic beverages / Ngo Thi Phuong Dung, Warawut Krusong and Kapti Rahayu Kuswanto -- chapter 5. Lactic vegetable and fruit fermentations / Lilis Nuraida, J. David Owens, Junaidah Abu Bakar and Kapti Rahayu Kuswanto -- chapter 6. Lactic fermented rice noodles / Renu Pinthong and J. David Owens -- chapter 7. Lactic fermentations of fish and fishery products / Leonarda S. Mendoza -- chapter 8. Lactic meat fermentation / Wonnop Visessanguan, Vethachai Plengvidhya, Nipa Chokesajjawatee and Junaidah Abu Bakar -- chapter 9. Soya sauce / Sardjono Atmoko -- chapter 10. Bacillus fermentations / J. David Owens and Kapti Rahayu Kuswanto |
| Summary |
Annotation With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of Indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens |
| Bibliography |
Includes bibliographical references |
| Notes |
Print version record |
| Subject |
Fermented foods -- Southeast Asia
|
|
Fermentation -- Southeast Asia -- Safety measures
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Fermented foods
|
|
Southeast Asia
|
| Form |
Electronic book
|
| Author |
Owens, J. David, editor
|
| ISBN |
9781439844816 |
|
143984481X |
|
