Title: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications (Food Biology Series)
Publisher: CRC Press
Publication Date: 2016
Language: English
ISBN 10: 1498738117
ISBN 13: 9781498738118
Binding: Hardcover
Condition: New

About this title

Synopsis

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

About the Author

Penna, Ana Lucia Barretto; Nero, Luis A.; Todorov, Svetoslav D.

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