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Author : Mike Battcock,Sue Azam-Ali,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 112 pages
File Size : 52,5 Mb
Release : 1998
Category : Cooking
ISBN : 9251042268
Author : Battcock,Mike & Sue Azam Ali
Publisher : Daya Books
Page : 114 pages
File Size : 48,6 Mb
Release : 2001
Category : Fermented foods
ISBN : 8170352487
Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines, vineagar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small scale fruit and vegetables fermentation. 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 Acid Fermentation, (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.
Author : N. F. Haard
Publisher : Food & Agriculture Org.
Page : 130 pages
File Size : 44,8 Mb
Release : 1999
Category : Business & Economics
ISBN : 9251042969
This bulletin reviews the fermentation of cereals to produce alcoholic beverages, vinegar, breads and porridges in the various regions of the world. It documents information on traditional fermentation technologies, and on potential areas for the development and improvement of small-scale food fermentations in the developing world.
Author : S. S. Deshpande
Publisher : Food & Agriculture Org.
Page : 132 pages
File Size : 47,5 Mb
Release : 2000
Category : Gardening
ISBN : 9251044449
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.
Author : R C Ray
Publisher : CRC Press
Page : 566 pages
File Size : 51,6 Mb
Release : 2006-01-05
Category : Technology & Engineering
ISBN : 9781482280432
The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific
Author : V.K. Joshi
Publisher : CRC Press
Page : 916 pages
File Size : 46,7 Mb
Release : 2016-01-05
Category : Technology & Engineering
ISBN : 9781439887905
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Author : Gunjal, Aparna B.,Waghmode, Meghmala S.,Patil, Neha N.,Bhatt, Pankaj
Publisher : IGI Global
Page : 328 pages
File Size : 54,9 Mb
Release : 2019-03-01
Category : Technology & Engineering
ISBN : 9781522577072
The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.
Author : Jyoti Prakash Tamang
Publisher : CRC Press
Page : 638 pages
File Size : 52,6 Mb
Release : 2015-04-07
Category : Medical
ISBN : 9781466588103
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Author : Christine Baumgarthuber
Publisher : Reaktion Books
Page : 225 pages
File Size : 55,9 Mb
Release : 2021-04-08
Category : Cooking
ISBN : 9781789143768
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.
Author : Andrés F. López Camelo,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 180 pages
File Size : 46,5 Mb
Release : 2004
Category : Technology & Engineering
ISBN : 9251049912
The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.
Author : Spiros Paramithiotis
Publisher : CRC Press
Page : 217 pages
File Size : 47,9 Mb
Release : 2017-02-03
Category : Science
ISBN : 9781315353302
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 45,9 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781420094961
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author : Richard Owusu-Apenten,Ernest R. Vieira
Publisher : Springer Nature
Page : 613 pages
File Size : 50,6 Mb
Release : 2022-05-28
Category : Technology & Engineering
ISBN : 9783030654337
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author : Rattan Lal,David O. Hansen,Norman Uphoff
Publisher : CRC Press
Page : 480 pages
File Size : 49,7 Mb
Release : 2016-04-19
Category : Nature
ISBN : 9781420032215
Can developing countries meet the food requirements of their growing populations without jeopardizing a natural resource base that is already under great stress? Can increases in food production achieved in the past two decades be sustained in the next two decades? Can developing countries achieve freedom from hunger and malnutrition
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 562 pages
File Size : 48,8 Mb
Release : 2012-05-14
Category : Cooking
ISBN : 9781603583640
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.