Description
Taylor & Francis Industrialization of Indigenous Fermented Foods Revised and Expanded 2004 Edition by Keith Steinkraus
Industrialization of Indigenous Fermented Foods, 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. It 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 communities around the world. 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 form the United States, Indonesia, and Western Europe. About the AuthorKeith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science. Table of contents :- Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu, Danji Fukushima Industrialization of Japanese Miso Fermentation, Hideo EbineIndustrialization of Sake Manufacture, Kiyoshi Yoshizawa and Takeaki IshikawaIndustrialization of Japanese Natto, Kan Kiuchi and Sugio WatanabeTapai Processing in Malaysia: A Technology in Transition, Zahara Merican and Yeoh Quee-Lan Industrialization of Africa's Indigenous Beer Brewing, Steven Haggblade and Wilhelm H. Holzapfel Industrialization of Mageu Fermentation in South Africa, Wilhem H. Holzapfel and Jeanne Leonie Taljaard Industrialization of Ogi Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, and I.A. AkinreleIndustrialization of Gari Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, I.A. Akinrele, and G. HeysIndustrialization of Mexican Pulque, Juan F. Ramirez, A. Sanchez-Marroquin, Mario M. Alvarez, and Ruud ValyaseviIndustrialization of Tempe Fermentation, Kapti Rahayu KuswantoTempe Production in Japan, Michio Kozaki Industrialization of Thai Fish Sauce (Nam Pla), Chakamas Wongkhalaung Production of Thai Fermented Fish: Plara, Pla-som, Som-fak, Warawut Krusong Industrialization of Thai Nham: Fermented Pork or Beef, Warawut KrusongIndustrialization of Myanmar Fish Paste and Sauce Fermentation, Myo Thant Tyn Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects, Dianne R. Glenn and Peter L. Rogers