ABSTRACT

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

chapter |90 pages

Part I Introduction

chapter |72 pages

Part II Soy Products

chapter |198 pages

Part III Fruits and Fruit Products

chapter |114 pages

Part IV Vegetables and Vegetable Products

chapter |132 pages

Part V Cereals and Cereal Products

chapter |122 pages

Part VI Specialty Products

chapter |11 pages

Index

chapter |2 pages

Half Title

chapter |1 pages

Title Page

chapter |1 pages

Copyright Page

chapter |4 pages

Contents

chapter |2 pages

Preface

chapter |2 pages

Editors

chapter |4 pages

Contributors

chapter |162 pages

Part I: Introduction

chapter |198 pages

Part III: Solid Cheeses

chapter |208 pages

Part IV: Meat and Fish Products

chapter |46 pages

Part V: Probiotics and Fermented Products