Fermented Fruits and Vegetables: A Global Perspective |
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Common terms and phrases
acetic acid acid fermentation activity added Africa Agricultural alcohol allowed amount Applications Asia banana beans beverages brine carbon dioxide carried changes clean cocoa coffee collected completed concentration consumed container contribute countries culture desirable diet dried drying enzymes essential example Fellows fermentation process Fermented Foods fermented fruit final product flavour food products fruit and vegetable glucose grapes grow growth important improve increases industry initiated involved juice known lactic acid bacteria lactic acid fermentation Lactobacillus leaves limes methods microbial Microbiology microorganisms mixed mixture moulds natural organisms oxygen Packaging pickle Pickled cucumbers plant prepared present preservation range raw materials reaction reduce removed Research result salt sauerkraut selected solution species spoilage starter Steinkraus storage substrate sugar taste Technology temperature tolerate traditional traditional fermented usually vinegar washed wine yeasts
Bibliographic information
| Title | Fermented Fruits and Vegetables: A Global Perspective Issue 134 of FAO agricultural services bulletin, FAO, ISSN 1010-1365 |
| Authors | Mike Battcock, Sue Azam-Ali, Food and Agriculture Organization of the United Nations |
| Publisher | Food & Agriculture Org., 1998 |
| ISBN | 9251042268, 9789251042267 |
| Length | 96 pages |
| Export Citation | BiBTeX EndNote RefMan |