Handbook of indigenous fermented foods
K. H. Steinkraus
M. Dekker eBooks
Abstract
Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented foods involving an alkaline fermentation indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso Southeast Asian fish sauces and pastes, and related fermented foods mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
indigenous fermented foods involve alkaline fermentation
“indigenous fermented foods involving an alkaline fermentation”
indigenous fermented foods involve acid fermentation
“indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods”
indigenous fermented foods produce ethanol
“indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods”