The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation of a food changes composition, adds nutrients, produces active ingredients or increases bioavailability of nutrients, and how live bacteria in some fermented foods enhance nutritive health value. This third edition covers Indonesian tempe and related fermentations, indigenous fermented foods involving an acid fermentation, indigenous fermented foods in which ethanol is a major product, indigenous amino acid/peptide sauces and pastes with meat-like flavors, and mushrooms producing single-cell protein on food and agricultural wastes.
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