Handbook of indigenous fermented foods

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.