Lactic Acid Fermentation of Fruits and Vegetables is popular PDF and ePub book, written by Spiros Paramithiotis in 2017-02-03, it is a fantastic choice for those who relish reading online the Science genre. Let's immerse ourselves in this engaging Science book by exploring the summary and details provided below. Remember, Lactic Acid Fermentation of Fruits and Vegetables can be Read Online from any device for your convenience.
Lactic Acid Fermentation of Fruits and Vegetables Book PDF Summary
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Detail Book of Lactic Acid Fermentation of Fruits and Vegetables PDF
- Author : Spiros Paramithiotis
- Release : 03 February 2017
- Publisher : CRC Press
- ISBN : 9781315353302
- Genre : Science
- Total Page : 217 pages
- Language : English
- PDF File Size : 13,7 Mb
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