Research Catalog

Title

Industrialization of indigenous fermented foods / edited by Keith H. Steinkraus.

Publication

New York : Marcel Dekker, c2004.

Items in the Library & Off-site

Holdings

Details

Additional Authors

Steinkraus, Keith H., 1918-

Description

xix, 796 p. : ill.; 24 cm.

Summary

Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, industrial research, and brewing provide details of chemistry and procedures for food scientists, microbiologists, nutritionists, anthropologists, and biologists. They include new developments in the processing of soy sauce; Japanese shoyu, miso, and sake; Malaysian tapai; African indigenous millet, sorghum, and maize beers; and African mageu, ogi, and gari. They also describe the production of such now popular products as tempe in industrialized countries such as the US and the Netherlands. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).

Series Statement

Food science and technology ; 136

Uniform Title

Food science and technology (Marcel Dekker, Inc.) 136.

Subject

• Fermented foods
• Fermentation
• Food-Processing Industry
• Developing Countries
• Food Preservation > methods
• Alimentos (industria)
• Alimentos (microbiologia)
• Fermentacao alcoolica
• Leveduras
• Aliments fermentés
• Fermentation
• Lebensmittel
• Lebensmitteltechnologie

Bibliography (note)

• Includes bibliographical references and index.

Processing Action (note)

• committed to retain

Contents

• Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu / Danji Fukushima -- History -- Present Soy Sauce Situation -- Change of Soy Sauce Manufacturing Methods from Indigenous to Modern Processing -- Microbiology and Biochemistry -- Application of New Biotechnology for Soy Sauce Manufacture -- Forecast -- Industrialization of Japanese Miso Fermentation / Hideo Ebine -- History and Earliest Known References to Miso -- Indigenous Process: Raw Materials Used in Ancient Times -- Industrial/Commercial Production Today -- Contrast Between Indigenous and Modern Processing -- Critical Steps in Manufacture/Fermentation -- Major Problems in the Industrialization -- Optimal Environmental Conditions for Microorganisms -- Essential Microorganisms for Fermentation -- Possible Spoilage Microorganisms -- Chemical/Biochemical Changes in Miso During Fermentation -- Changes in Physiological Functions During Fermentation -- Forecast of the Role of Miso in the Future -- Industrialization of Sake Manufacture / Kiyoshi Yoshizawa, Takeaki Ishikawa -- Production and Consumption -- Manufacture of Sake -- Industrialization of Japanese Natto / Kan Kiuchi, Sugio Watanabe -- Introduction: Description and History of Natto -- Production and Consumption -- The Fermentation Process -- Materials Used for Traditional and Modern Natto Production -- Modern Manufacturing Methods -- Change from Traditional to Modern Manufacturing Process -- Critical Steps in the Manufacture and Fermentation of Natto.
• Important Problems in the Industrialization of Natto -- Optimum Conditions for Fermentation -- Microbiology and Biotechnology -- Other Aspects of the Microbiology of Natto -- Chemical and Biochemical Changes During Fermentation -- Starter Cultures -- Tapai Processing in Malaysia: A Technology in Transition / Zahara Merican, Yeoh Quee-Lan -- Description of Food -- Earliest Known Reference -- Substrates -- Microflora in Tapai -- Starters -- Microorganisms that Cause Spoilage -- Traditional Methods of Preparation -- Preparation Method by Small Industry -- Contrast Between Indigenous and Modern Processing -- Critical Steps in Processing Tapai -- Major Problems in Industralization -- Optimum Fermentation Conditions -- Chemical/Biochemical Changes -- Changes in Nutritive Value -- Industrialization of Africa's Indigenous Beer Brewing / Steven Haggblade, Wilhelm H. Holzapfel -- Descriptive Profile of Sorghum, Millet, and Maize Beers -- Evolution of the Brewing Process -- Biochemistry and Microbiology of Brewing and Malting -- Prospects for the Future -- Industrialization of Mageu Fermentation in South Africa / Wilhelm H. Holzapfel, Jeanne Leonie Taljaard -- Contribution to the Diet -- Annual Production and Consumption -- Historical Background -- Substrates -- Mageu Production in Ancient Times and as a Cottage Industry -- Industrial Production -- Indigenous Versus Modern Processing -- Critical Steps in Manufacture/Fermentation -- Major Problems in Industrialization -- Optimal Environmental Conditions for Fermentation.
• Essential Microorganisms for Fermentation -- Microorganisms that Cause Spoilage -- Chemical/Biochemical Changes in Substrates During Fermentation -- Nutritive Value and General Composition of Mageu -- Future Role of Mageu as a Food -- Mageu Fermentation in the Future -- Industrialization of Ogi Fermentation / O. O. Onyekwere, O. A. Koleoso, O. D. Teniola, I. A. Akinrele -- Consumption in the Diet -- Importance in the Diet -- Total Production -- Earliest Known References -- Substrates Used -- Production in Ancient Times -- Cottage/Village Methods -- Industrial/Commercial Ogi Production -- Contrast Between Indigenous and Modern Processing -- Critical Steps in Manufacture/Fermentation -- Major Problems in Industrialization -- Optimal Environmental Conditions -- Microorganisms Essential to Fermentation -- Microorganisms that Cause Spoilage -- Chemical/Biochemical Changes in the Substrate -- Nutritive Value Changes -- Forecast -- Contribution to New International Industry -- Industrialization of Gari Fermentation / O. O. Onyekwere, O. A. Koleoso, I. A. Akinrele, G. Heys -- Contribution to the Diet -- Per Capita Consumption -- Early Reference to Gari -- Substrate -- Production in Ancient Times -- Production in Village/Cottage Industry -- Method of Consumption -- Industrial/Commercial Production -- Nigerian Standard for Gari -- Raw Materials Storage -- Contrast between Indigenous and Modern Processing -- Critical Steps in Manufacture -- Major Problems in Industrialization -- Optimum Environmental Conditions for Fermentation.
• Microorganisms Essential for Fermentation -- Storage of Gari -- Microorganisms that Cause Spoilage -- Chemical/Biochemical Changes in Substrate -- Nutritive Value of Gari -- Forecast -- Contribution to New International Industries -- Industrialization of Mexican Pulque / Juan F. Ramirez, A. Sanchez-Marroquin, Mario M. Alvarez, Ruud Valyasevi -- Description of Pulque -- Production and Consumption -- History of Fermentation: Earliest References -- Outline of Essential Steps in Fermentation -- Indigenous Fermentation of Pulque Using Raw Materials in Ancient Times and Today -- Modernization of Pulque Processing Methods -- Changes from Indigenous to Modern Processing -- Critical Steps in Manufacture/Fermentation -- Major Problems in Industrialization -- Microbiology and Biochemistry of Fermentation -- Optimum Fermentation Conditions -- Possible Spoilage Microorganisms -- Chemical and Biochemical Changes During Fermentation -- Starter Cultures -- Effect of Processing on Nutritive Value -- Application of New Biotechnology and Genetic Engineering to Fermentation -- Forecast for Future Fermentation -- Industrialization of Tempe Fermentation / Kapti Rahayu Kuswanto -- Production and Consumption -- History of Tempe -- Outline of Essential Steps in Fermentation -- Indigenous Processes: Raw Materials Used in Ancient Times and Today -- Modern Industrial and Commercial Processing Methods -- Changes from Indigenous to Modern Processing Methods -- Major Problems in Industrialization -- Microbiology and Biochemistry of Fermentation.
• Optimum Fermentation Conditions -- Biochemical Changes During Fermentation -- Starter Culture -- Effect of Processing on Nutritive Value -- Forecast for Future Fermentation -- Tempe Production in Japan / Michio Kozaki -- Circumstances and Background of Tempe -- Starters for Tempe Production -- Tempe Rhizopus Is Derived from Hibiscus -- Production of Tempe -- Nutrition and Secondary Processing of Tempe -- Future of Tempe in Japan -- Industrialization of Thai Fish Sauce (Nam Pla) / Chakamas Wongkhalaung -- History -- Production and Consumption -- Raw Materials -- Indigenous Process -- Modern Industrial Processing -- Microbiology -- Chemical and Biochemical Changes -- Total Nitrogen and Amino Acids -- Color -- Nutritional Quality and Safety -- Classification and Standard of Fish Sauce -- Iodine Supplementation -- Histamine Formation -- Research and Development -- Future Trends -- Production of Thai Fermented Fish: Plara, Pla-som, Som-fak / Warawut Krusong -- Plara -- Pla-som and Som-fak -- Quality of Thai Fermented Fish Products: Plara, Pla-som, and Som-fak -- Microbial Aspects of Thai Fermented Fish Products: Plara, Pla-som, and Som-fak -- Nutrient Compositions of Thai Fermented Fish Products: Plara, Pla-som, and Som-fak -- Industrialization of Thai Nham: Fermented Pork or Beef / Warawut Krusong -- Historical Perspective -- Description -- Production -- Production Process Flow -- How to Consume -- Food Safety Aspects -- Industrialization of Myanmar Fish Paste and Sauce Fermentation / Myo Thant Tyn -- Production and Consumption.
• History -- Outline of Essential Steps in Ngapi Fermentation -- Indigenous Processes -- Commercial Processing Methods -- Major Problems in Industrialization -- Microbiology and Biochemistry of Fermentation -- Harmful and Spoilage Microorganisms -- Essential Microorganisms for Fermentation -- Standards of Ngapi and Nganpyaye -- Standards for Ngapi and Nganpyaye -- Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects / Dianne R. Glenn, Peter L. Rogers -- Fermentation Kinetics -- Bioreactor Design -- Process Control -- Scale-up -- Prospects for Process Improvement.

ISBN

• 0824747844 (acid-free paper)
• 9780824747848 (acid-free paper)

LCCN

^^2004275540

OCLC

• 56662974
• SCSB-10194241

Owning Institutions

Harvard Library