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Fermented Foods Handbook from C.H.I.P.S.

Industrialization of Indigenous Fermented Foods

Second Edition
edited by Keith H. Steinkraus

Completely revised and expanded to reflect the latest advances in the field, Industrialization of Indigenous Fermented Foods presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu—serving 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.

Recognizing that fermented foods are vital components of diets worldwide, this reference contains new chapters and expanded sections on:

  • The manufacture of tempe in Indonesia, the United States, the Netherlands, and Japan
  • Japanese natto fermentation, African dawadawa, and Indian kenima
  • Large scale production of fish sauces and pastes
  • Mexican pulque
  • The industrialization of various indigenous fermented food products
  • The increasing importance of fermented foods in the United States and Western Europe

Industrialization of Indigenous Fermented Foods 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 from the United States, Indonesia, the Netherlands, and Japan.

Contents

  1. Industrialization of Fermented Soy Sauce Production
  2. Industrialization of Japanese Miso Fermentation
  3. Industrialization of Sake Manufacture
  4. Industrialization of Japanese Natto
  5. Tapai processing in Malaysia: A Technology in Transition
  6. Industrialization of Africa's Indigenous Beer Brewing
  7. Industrialization of Mageu Fermentation in South Africa
  8. Industrialization of Ogi Fermentation
  9. Industrialization of Gari Fermentation
  10. Industrialization of Mexican Pulque
  11. Commercialization of Indonesian Tempe Fermentation
  12. Tempe production in Japan
  13. Production of Thai Fermented Fish Paste
  14. Industrialization of Thai Nham Manufacture
  15. Industrialization of Burmese Fish Paste and Sauce Production
  16. Industrialization of Indigenous Fermented food Processes: Biotechnological Aspects

Index

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Industrialization of Indigenous Fermented Foods 2nd Edition
edited by Keith H. Steinkraus
600 pages $238.95 + shipping
Texas residents please add 6.75 % sales tax

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