Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.
Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.
About the Author
Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.
"The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid. … Given the attention that is being paid today to the study of 'food as medicine,' this book … would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities."
- Journal of Agricultural & Food Information
". . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation. "
---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France
Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu, Danji Fukushima
Industrialization of Japanese Miso Fermentation, Hideo Ebine
Industrialization of Sake Manufacture, Kiyoshi Yoshizawa and Takeaki Ishikawa
Industrialization of Japanese Natto, Kan Kiuchi and Sugio Watanabe
Tapai Processing in Malaysia: A Technology in Transition, Zahara Merican and Yeoh Quee-Lan
Industrialization of Africa's Indigenous Beer Brewing, Steven Haggblade and Wilhelm H. Holzapfel
Industrialization of Mageu Fermentation in South Africa, Wilhem H. Holzapfel and Jeanne Leonie Taljaard
Industrialization of Ogi Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, and I.A. Akinrele
Industrialization of Gari Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, I.A. Akinrele, and G. Heys
Industrialization of Mexican Pulque, Juan F. Ramirez, A. Sanchez-Marroquin, Mario M. Alvarez, and Ruud Valyasevi
Industrialization of Tempe Fermentation, Kapti Rahayu Kuswanto
Tempe Production in Japan, Michio Kozaki
Industrialization of Thai Fish Sauce (Nam Pla), Chakamas Wongkhalaung
Production of Thai Fermented Fish: Plara, Pla-som, Som-fak, Warawut Krusong
Industrialization of Thai Nham: Fermented Pork or Beef, Warawut Krusong
Industrialization of Myanmar Fish Paste and Sauce Fermentation, Myo Thant Tyn
Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects, Dianne R. Glenn and Peter L. Rogers