Research Catalog

Title

Fermented fruits and vegetables : a global perspective / by Mike Battcock and Sue Azam-Ali.

Author

Battcock, Mike.

Publication

Rome : Food and Agriculture Organization of the United Nations, 1998.

Items in the Library & Off-site

Details

Additional Authors

• Azam-Ali, Sue.
• Food and Agriculture Organization of the United Nations.

Description

x, 96 pages; 30 cm.

Series Statement

FAO agricultural services bulletin, 1010-1365 ; 134

Uniform Title

FAO agricultural services bulletin ; 134.

Subject

• Fermented foods
• Fruit > Preservation
• Vegetables > Preservation
• Fermentation
• Gemüse
• Obst

Note

• "M-17"--T.p. verso.

Bibliography (note)

• Includes bibliographical references (p. 87-96).

Contents

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.

ISBN

• 9789251042267
• 9251042268
• 9251042268 (canceled/invalid)

LCCN

99197368

OCLC

• ocm41178885
• 41178885
• SCSB-765426

Owning Institutions

Princeton University Library