Lactic acid fermentation of fruits and vegetables by Spiros Paramithiotis

By Spiros Paramithiotis

Lactic acid fermentation has been practiced for millions of years in general to maintain surplus and perishable meals and likewise to reinforce them organoleptically. Lactic acid fermentation of fruit and veggies is not any exception, resulting in the construction of quite a lot of items, a few of that are now regarded as attribute of sure geographical parts and cultures. the purpose of this ebook is to assemble, current, and talk about all on hand information about lactic acid fermentation of vegatables and fruits. For this objective, a world staff of specialists was once invited to give a contribution their wisdom and adventure in a hugely informative and accomplished way.

The ebook comprises fourteen chapters. the 1st 5 chapters combine facets that observe to all items. Then, chapters 6 to nine are devoted to items that experience met advertisement importance and feature been widely studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to thirteen, nearby items with nice capability from Asia, Europe and Africa, in addition to lactic acid fermented juices and smoothies, are offered and punctiliously mentioned. eventually, bankruptcy 14 discusses the fields within which in depth learn is predicted to occur within the coming years.

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