Publisher : Daya Publishing House-FAO Author : Mike Battcock, Sue Azam Ali Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9788170352488
Table of Content
Contents: Chapter 1: The Benefits of Fermenting Fruits and Vegetables
(1) Improving Food Security
(2) Increasing Income and Employment
(3) Improving Nutrition
(4) Medicinal Benefits
Chapter 2: Basic Principles of Fermentation
(1) The Diversity of Fermented Foods
(2) Organisms Responsible for Food Fermentation
(3) Desirable Fermentation
(4) Manipulation of Microbial Growth and Activity
(5) Controlled Fermentations
Chapter 3: Yeast Fermentations
(1) What are Yeasts?
(2) Conditions Necessary for Fermentation
(3) Production of Fruits Alcohol
Chapter 4: Products of Yeast Fermentation
(1) Fermented Fruit Juices
(2) Fermented Plant Saps
Chapter 5: Bacterial Fermentations
(1) What are Bacteria?
(2) Lactic Acid Bacteria
(3) Acetic Acid Bacteria
(4) Bacteria of Alkaline Fermentations
(5) Conditions Required for Bacterial Fermentations
(6) Principles of Lactic AcidFermentation
(7) Principles of Acetic Acid Fermentation
Chapter 6: Typical Products of Bacterial Fermentations
(1) Dry Salted Pickles
(2) Brined Fruit and Vegetable Pickles
(3) Non Salted Lactic Acid Bacteria Products
(4) Alkaline Fermentation Products
Chapter 7: Products of Mixed Fermentations
(1) Vinegar
(2) Cocoa Products
(3) Coffee
(4) Other Mixed Fermentation Products
Chapter 8: The Way Ahead
(1) Improving the Understanding of Fermented Products
(2) Refining the Process
(3) Disseminating Improvements
(4) Creating a Supportive Environment for Products of Fermented Food Products.
