Fermented Fruits and Vegetables: A Global PerspectiveFood and Agriculture Organization of the United Nations, 1998 - 96 من الصفحات |
المحتوى
THE BENEFITS OF FERMENTING FRUITS | 7 |
BASIC PRINCIPLES OF FERMENTATION | 13 |
YEAST FERMENTATIONS | 22 |
حقوق النشر | |
2 من الأقسام الأخرى غير ظاهرة
طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
acetic acid bacteria acetobacter added Africa Agricultural engineering alcoholic beverages alcoholic fermentation allowed to ferment anaerobic banana beans beer Blackie Academic brine carbohydrates carbon dioxide cassava clean coconut coffee cucumbers diet dried Dry salted E F S engineering in development enzymes fermentation process fermented food products Fermented Foods fermented fruit fermented products final product flavour Flow diagram food fermentations food preservation fruit and vegetable glucose grape wine growth Gundruk Handbook of Indigenous important Indigenous Fermented Foods inhibit Intermediate Technology kimchi lactic acid bacteria lactic acid fermentation Lactobacillus Lactobacillus plantarum Leuconostoc Lime pickle Location of production mango Marcel Decker Inc mesenteroides microbial Microbiology of Fermented microorganisms moulds oxygen Packaging and storage Palm wine Pediococcus peeled plantarum Product description protein Pulque raw materials reaction removed Research roasting sauerkraut species starter culture substrate sugar temperature tolerate Traditional Fermented Foods Traditional Foods vegetable products vinegar water activity yeasts