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Classification of fermented foods: worldwide review of household fermentation techniques
Classification of fermented foods: worldwide review of household fermentation techniques
Steinkraus, K.H.
Food Control 8(5/6): 311-317
1997
ISSN/ISBN: 0956-7135
DOI: 10.1016/s0956-7135(97)00050-9
Classification of fermented foods is reviewed under the following headings: safety of fermented foods (principles, lactic acid fermentation, lactic acid-fermented rice/shrimp/fish mixtures, yoghurt/cereal mixtures, cereal/legume steamed breads and pancakes, alcoholic fermentations, acetic acid/vinegar fermentations, alkaline fermentations and high-salt savoury flavoured amino acid/peptide sauces and pastes); relationship between fermented foods and nutrition; and enrichment by fermentation (enrichment with proteins, essential acids and vitamins, and by reduction of cooking times).
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Accession: 003068537
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