Indigenous Fermented Foods Of Southeast Asia / edited by J. David Owens

By:

Owens, J. David

Language: English Publication details: CRC Press c2015 Boca RatonEdition: 1st edDescription: xxiv, 429 p. : ill. ; 24 cmISBN:

9781439844809

Subject(s):

DDC classification:

664.024 OWE

Summary: Annotation With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of Indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.

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Item type	Current library	Call number	Status	Barcode
Reference	Anna Centenary Library 6TH FLOOR, B WING	664.024 OWE (Browse shelf(Opens below))	Not for loan	701088

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Includes bibliographies and index

Annotation With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of Indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.

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Indigenous Fermented Foods Of Southeast Asia / edited by J. David Owens

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