Your cart is empty empty bag

Free Worldwide Delivery on orders over $50


Fermented Fruits and Vegetables: A Global Perspective

Mike Battcock (Author) Sue Azam Ali (Author)

Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines, vineagar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small scale fruit and vegetables fermentation.

Contents: 1. The benefits of fermenting fruits and vegetables. 2. Basic principles of fermentation. 3. Yeast fermentations. 4. Products of yeast fermentation. 5. Bacterial fermentations. 6. Typical products of bacterial fermentations. 7. Products of mixed fermentations. 8. The way ahead.

Read more
44.10 39.69 $ 49.00 $
Free delivery Wolrdwidе in 10-18 days Ships in 1-2 days from New Delhi Membership for 1 Year $35.00
Get it now and save 10%
Members SAVE 10% every day
Write a review
Reviews in total

Bibliographic information

Title Fermented Fruits and Vegetables: A Global Perspective
Format Hardcover
Date published: 31.05.2016
Edition Reprint.
Language: English
isbn 9788170352488
length x+96p.,