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Index page for: Handbook of Indigenous Fermented Foods, Second Edition,

Table of Contents 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.