Fermented fruits and vegetables : a global perspective
Print Book, English, 1998
Food and Agriculture Organization of the United Nations, Rome, 1998
x, 96 pages ; 30 cm.
9789251042267, 9251042268
41178885
1. The Benefits of Fermenting Fruits and Vegetables
1.1. Improving food security
1.2. Increasing income and employment
1.3. Improving nutrition
1.4. Medicinal benefits
1.5. Improving cultural and social well being
2. Basic Principles of Fermentation
2.1. The diversity of fermented foods
2.2. Organisms responsible for food fermentation
2.3. Desirable fermentations
2.4. Manipulation of microbial growth and activity
2.5. Controlled fermentation
3. Yeast Fermentation
3.1. What are yeasts?
3.2. Conditions necessary for fermentation
3.3. Production of fruit alcohol
4.1. Fermented fruit juices
4.2. Fermented plant saps
5. Bacterial Fermentation
5.1. What is bacteria?
5.2. Lactic acid bacteria
5.3. Acetic acid bacteria
5.4. Bacteria of alkaline fermentation
5.5. Conditions required for bacteria fermentation
5.6. Principles of lactic acid fermentation
5.7. Principles of acetic acid fermentation
6. Products of Bacterial Fermentation
6.1. Dry salted pickles
6.2. Brined fruit and vegetable pickles
6.3. Non-salted lactic acid bacteria products
6.4 Alkaline fermentation products
7. Products of Mixed Fermentation
7.1. Vinegar
7.2. Cocoa products
7.3. Coffee
7.4. Other mixed fermentation products
8. The Way Ahead
8.1 Improving the understanding of fermented products
8.2. Refining the process
8.3. Disseminating the improvements
8.4. Creating a supportive environment
References
"M-17"--Title page verso