Fermented Foods of Latin America
From Traditional Knowledge to Innovative Applications
Erschienen am 3. Februar 2017
338 Seiten
978-1-315-35243-5 (ISBN)
Beschreibung
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Weitere Details
Reihe
Sprache
Englisch
Verlagsort
London
Großbritannien
Verlagsgruppe
Taylor & Francis Ltd
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Produkt-Hinweis
Reflowable
Illustrationen
4 Illustrations, color; 17 Illustrations, black and white
Dateigröße
1,78 MB
ISBN-13
978-1-315-35243-5 (9781315352435)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Weitere Ausgaben
Personen
Penna, Ana Lucia Barretto; Nero, Luis A.; Todorov, Svetoslav D.
Inhalt
Fermented Dairy Beverages in Latin America. Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology. Buffalo Mozzarella Cheese, Knowledge from East to the West. Cheese Production in Uruguay. Brazilian Kefir: from Old to the New World. Brazilian Charqui. Biopreservation of Salami - a Brazilian Experience. Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles. Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes. Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz): Brazil a part of South America. Brazilian Indigenous Fermented Food. Fermented beverages from the Andean region. Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods. Characteristics and Production of Microbial Cultures. Novel Biotechnological and Therapeutic Applications for Wild type and Genetically Engineered Lactic Acid Bacteria.
