Shulph Ink
Lactic Acid Fermentation of Fruits and Vegetables
Lactic Acid Fermentation of Fruits and Vegetables
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- More about Lactic Acid Fermentation of Fruits and Vegetables
Lactic acid fermentation of fruits and vegetables has been practiced for thousands of years, resulting in a wide range of products with unique characteristics. This book collects and discusses all available information on the topic, with chapters covering various aspects and regional products. It serves as a valuable resource for researchers, industry professionals, and enthusiasts.
Format: Paperback / softback
Length: 312 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd
Lactic acid fermentation has been practiced for thousands of years, primarily to preserve surplus and perishable foodstuffs and enhance their organoleptic properties. It has been applied to a wide range of fruits and vegetables, resulting in the production of various products that are now considered characteristic of certain geographical areas and cultures. This book aims to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. It consists of fourteen chapters, with the first five chapters covering aspects that apply to all products. The remaining chapters are dedicated to specific products that have gained commercial significance and have been extensively studied, such as sauerkraut, kimchi, fermented cucumbers, and olives. Additionally, chapters 10 to 13 explore regional products with great potential from Asia, Europe, and Africa, as well as lactic acid fermented juices and smoothies. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Weight: 576g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367782672
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