Handbook of Indigenous Fermented Foods, Revised and Expanded

• 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.

"Praise for the First Edition. . . . . .thick and authoritative. . . . . .The book is no ordinary compilation but a powerful eye-opener. "---Scientific American". . .a must, for anyone interested in the subject of indigenous fermented foods. It can be regarded as the textbook. . .on the subject. "---Food Manufacture"Authoritative. . .offers a complete guide to fermented food production, with detailed examination of techniques and methods. "---Food Processing". . .highly recommend[ed]. . .to anyone. . .teaching food or industrial microbiology, food fermentations, or anyone interested in fermented foods. "---Food Technology Prepublication praise for the Second Edition. . .". . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation. "---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France