Handbook of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology)

Cover Page Halftitle Page Title Page Copyright Page Dedication Contents Foreword Preface to the Second Edition Preface to the First Edition Introduction to Indigenous Fermented Foods 1 Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes Meat Analogues (Substitutes) Mycoprotein Historical Perspectives Tempe (Tempeh) Kedele Outline of Preparation 16 Tempe Manufacture Microbiology of the Tempe Fermentation Biochemical Changes Occurring in Soybean Substrate During Fermentation Proteolytic Enzymes Produced by R. oligosporus. Nutritive Changes Occurring in Soybean Substrate During FermentationAntioxidants Production of Antibiotic by R. oligosporus NRRL 2710 Phytate and Phytase in Tempe Tempe as a Nutritional Supplement for Infants and Children with Diarrheal Disease Economics of Tempe Production in Indonesia Economics of Tempe Production in Malaysia Tempe Production in Other Parts of the World Production of Tempe Inoculum Tempe Starters Yields of Tempe by a Laboratory Procedure at Various Stages of Processing Small-Factory Production of Tempe Versatility of Tempe Fermentation. Fermentation of Winged Bean Seeds (Tempe Kecipir)Tempe Gembus Tempe Benguk Tempe Production from Lupinus angustifolius L. Yellow Pea Tempe Flatulence of Tempe Products Tempe from the Solid Waste of a Mung Bean Starch (Hunkwe) Factory Wheat Tempe Tempelike Foods Produced from Broad Beans (Vicia faba), Cowpeas (Vigna sinensis), Barley (Hordeum vulgare), Wheat (Triticum aestivum), or from Mixtures Thereof Soybean Flour Tempe Tempe Bongkrek Tempe Mata Kedele Tempe Prepared from Germinated Soybeans Oncom (Ontjom) Engineering Studies of Tempe Fermentation. General Conclusions Regarding Tempe FermentationReferences 2 Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods Acid-Fermented Vegetables Acid-Fermented Leavened Bread and Pancakes Acid-Fermented Cereal Gruels Acid-Fermented Seafood/Rice and Meat Mixtures Acid-Fermented Milk and Milk/ Cereal Foods Pit Fermentations Lactic Acid Fermented Foods for Feeding Infants References 3 Indigenous Fermented Foods Involving an Alkaline Fermentation Introduction Japanese Natto Thai Thua-Nao. Indian Kenima/KinemaAfrican Alkaline Fermented Foods from Locust Beans and Other Seeds Nutritional Implications Bacillus Fermentations at a Neutral pH Indonesian Cabuk Indonesian Semayi Vegetarian Meat Substitutes Summary References 4 Indigenous Fermented Foods in Which Ethanol Is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods Introduction Alcoholic Foods and Beverages in Which Sugars Are the Principal Fermentable Carbohydrates Alcoholic Foods and Beverages in Which Saliva Is the Amylolytic Agent. 1. Indonesian Tempe And Related Fermentations: Protein-rich Vegetarian Meat Substitutes -- 2. Indigenous Fermented Foods Involving An Acid Fermentation: Preserving And Enhancing Organoleptic And Nutritional Qualities Of Fresh Foods -- 3. Indigenous Fermented Foods Involving An Alkaline Fermentation -- 4. Indigenous Fermented Foods In Which Ethanol Is A Major Product: Type And Nutritional Significance Of Primitive Wines And Beers And Related Alcoholic Foods -- 5. Indigenous Amino Acid/peptide Sauces And Pastes With Meatlike Flavors: Chinese Soy Sauce, Japanese Shoyu, Japanese Miso, Southeast Asian Fish Sauces And Pastes, And Related Fermented Foods -- 6. Mushrooms: Producing Single-cell (microbial) Protein On Lignocellulosic Or Other Food And Agricultural Wastes -- 7. General Papers Related To Indigenous Fermented Foods. Edited By Keith H. Steinkraus. Includes Bibliographical References And Index. This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc. Covers information on indigenous fermented foods of the world, classifying fermentation according to type. This book provides data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.