This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
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Editorial Reviews
Review
Praise for the First Edition. . . . . .thick and authoritative. . . . . .The book is no ordinary compilation but a powerful eye-opener.
---Scientific American
. . .a must, for anyone interested in the subject of indigenous fermented foods. It can be regarded as the textbook. . .on the subject.
---Food Manufacture
Authoritative. . .offers a complete guide to fermented food production, with detailed examination of techniques and methods.
---Food Processing
. . .highly recommend[ed]. . .to anyone. . .teaching food or industrial microbiology, food fermentations, or anyone interested in fermented foods.
---Food Technology Prepublication praise for the Second Edition. . .
. . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation.
---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France
---Scientific American
. . .a must, for anyone interested in the subject of indigenous fermented foods. It can be regarded as the textbook. . .on the subject.
---Food Manufacture
Authoritative. . .offers a complete guide to fermented food production, with detailed examination of techniques and methods.
---Food Processing
. . .highly recommend[ed]. . .to anyone. . .teaching food or industrial microbiology, food fermentations, or anyone interested in fermented foods.
---Food Technology Prepublication praise for the Second Edition. . .
. . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation.
---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France
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Inside This Book
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First Sentence:
Hunger and poverty go together in this world where vast millions must support theft families on less than $1 (U.S.) per day. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pericarp waste, tempe benguk, tempe fermentation, tempe gembus, indigenous fermented foods, tempe inoculum, tempe products, tempe bongkrek, idli fermentation, ogi fermentation, tempe mold, tempe production, tempe process, bongkrek food poisoning, commercial tempes, pea tempe, sound miso, tempe manufacturers, balao balao, laban zeer, bongkrek acid, mature leaven, tempe kecipir, peanut presscake, opaque maize beer Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Sri Lanka, Food Agric, Cornell University, Academic Press, Marcel Dekker, Food Microbiol, Kuala Lumpur, Tsukuba Science City, Food Technol, Addis Ababa, Food Chem, United States Department of Agriculture, Dairy Sci, Hong Kong, Korean Agric, United Nations University Press, University of the Philippines, Agricultural University, Food Res, Antonie van Leeuwenhoek, Boca Raton, Cereal Chem, Food Nutr New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Hunger and poverty go together in this world where vast millions must support theft families on less than $1 (U.S.) per day. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pericarp waste, tempe benguk, tempe fermentation, tempe gembus, indigenous fermented foods, tempe inoculum, tempe products, tempe bongkrek, idli fermentation, ogi fermentation, tempe mold, tempe production, tempe process, bongkrek food poisoning, commercial tempes, pea tempe, sound miso, tempe manufacturers, balao balao, laban zeer, bongkrek acid, mature leaven, tempe kecipir, peanut presscake, opaque maize beer Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Sri Lanka, Food Agric, Cornell University, Academic Press, Marcel Dekker, Food Microbiol, Kuala Lumpur, Tsukuba Science City, Food Technol, Addis Ababa, Food Chem, United States Department of Agriculture, Dairy Sci, Hong Kong, Korean Agric, United Nations University Press, University of the Philippines, Agricultural University, Food Res, Antonie van Leeuwenhoek, Boca Raton, Cereal Chem, Food Nutr New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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70
books
cite this book:
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- Microbiology of Fermented Foods, Volumes 1 and 2 (v. 1&2) by B.J. Wood on 11 pages
- Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology) by Keith Steinkraus on 10 pages
- Fish Fermentation Technology by Cherl-Ho Lee on 8 pages
- Indigenous Fermented Food of Non-Western Origin (Mycologia Memoir) by C. W. Hesseltine on 7 pages
- Modern Methods in the Analysis and Structural Elucidation of Mycotoxins by Richard J. Cole on 6 pages
See all 100 books this book cites
- Flat Bread Technology by Jalal Qarooni on 5 pages
- Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products by Joseph A. Kurmann on page 4, page 119, and page 150
- Handbook of Fermented Functional Foods (Functional Foods and Nutraceuticals) by Edward R.(Ted) Farnworth on page 24, page 25, and page 359
- Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) by Seppo Salminen in Front Matter, and page 450
- Microbial Biomass Proteins by M. Moo-Young on page 44, and page 102
See all 70 books citing this book
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