ABSTRACT
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
TABLE OF CONTENTS
chapter 8|22 pages
Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles
Abstract
chapter 10|22 pages
Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South America
Abstract
chapter 13|22 pages
Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods
Abstract