Fermented Fruits and Vegetables: A Global Perspectives

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9788170352488: Fermented Fruits and Vegetables: A Global Perspectives
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Mike Battcock
Published by Daya Publishing House, New Delhi, India (2001)
ISBN 10: 8170352487 ISBN 13: 9788170352488
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Book Description Daya Publishing House, New Delhi, India, 2001. Hardcover. Condition: New. Dust Jacket Condition: New. First Edition. 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. Printed Pages: 106 with tables. Size: 23 x 29 Cm. Seller Inventory # 037155

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Battcock Mike Ali Sue Azam
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Book Description Astral International (P) Ltd. Condition: New. pp. xi + 96. Seller Inventory # 7498767

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Mike Battcock, Sue Azam Ali
Published by Daya Publishing House-FAO (2016)
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Book Description Daya Publishing House-FAO, 2016. Hardcover. Condition: New. Seller Inventory # 358777

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Mike Battcock, Sue Azam Ali
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Book Description Daya Publishing House-FAO, 2016. Hardcover. Condition: New. Seller Inventory # Daya-9788170352488

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Mike Battcock,Sue Azam Ali
Published by Astral International (P) Ltd/Daya Publishing House (2016)
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Book Description Astral International (P) Ltd/Daya Publishing House, 2016. Hardcover. Condition: New. 5th or later edition. 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:;Chapter 1: The Benefits of Fermenting Fruits and Vegetables, (1) Improving Food Security, (2) Increasing Income and Employment, (3) Improving Nutrition, (4) Medicinal Benefits, Chapter 2: Basic Principles of Fermentation, (1) The Diversity of Fermented Foods, (2) Organisms Responsible for Food Fermentation, (3) Desirable Fermentation, (4) Manipulation of Microbial Growth and Activity, (5) Controlled Fermentations, Chapter 3: Yeast Fermentations, (1) What are Yeasts?, (2) Conditions Necessary for Fermentation, (3) Production of Fruits Alcohol, Chapter 4: Products of Yeast Fermentation, (1) Fermented Fruit Juices, (2) Fermented Plant Saps, Chapter 5: Bacterial Fermentations, (1) What are Bacteria?, (2) Lactic Acid Bacteria, (3) Acetic Acid Bacteria, (4) Bacteria of Alkaline Fermentations, (5) Conditions Required for Bacterial Fermentations, (6) Principles of Lactic Acid Fermentation, (7) Principles of Acetic Acid Fermentation, Chapter 6: Typical Products of Bacterial Fermentations, (1) Dry Salted Pickles, (2) Brined Fruit and Vegetable Pickles, (3) Non Salted Lactic Acid Bacteria Products, (4) Alkaline Fermentation Products, Chapter 7: Products of Mixed Fermentations, (1) Vinegar, (2) Cocoa Products, (3) Coffee, (4) Other Mixed Fermentation Products, Chapter 8: The Way Ahead, (1) Improving the Understanding of Fermented Products, (2) Refining the Process, (3) Disseminating Improvements, (4) Creating a Supportive Environment for Products of Fermented Food Products. Printed Pages: 106. Seller Inventory # 56680

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Battcock, Mike & Sue Azam Ali
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Book Description Condition: New. This is Brand NEW. Seller Inventory # Astral-06042018-534

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Mike Battcock, Sue Azam Ali
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Book Description Condition: New. This is Brand NEW. Seller Inventory # Deep Deep-23032018-2055

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Mike Battcock, Sue Azam Ali
ISBN 10: 8170352487 ISBN 13: 9788170352488
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Mike Battcock and Sue Azam Ali
Published by Daya Publishing House (2016)
ISBN 10: 8170352487 ISBN 13: 9788170352488
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Book Description Daya Publishing House, 2016. Hardcover. Condition: New. 2nd Edition. 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. 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. Seller Inventory # 117712

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Mike Battock; Sue Azam Ali
Published by Daya Publishing House (2001)
ISBN 10: 8170352487 ISBN 13: 9788170352488
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Book Description Daya Publishing House, 2001. Condition: New. book. Seller Inventory # M8170352487

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