Skip to Main Content
Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
100
ssf for foods and beverages
from wine (Farnworth, 2008). e ancient Greeks and Romans knew
bread both leavened and unleavened for a staple food. Even today,
there is unleavened bread in some areas.
4.2.2 Fermented Condiments
4.2.2.1 Soy Sauce Soy sauce is a liquid food condiment prepared from
fermented rice or wheat and soybean with the help of molds, bacteria,
and yeasts (Farnworth, 2008). Soy sauce dates back about 2,000 years,
during the Zhu dynasty. In this period, meat and fish were the ingre-
dients of a catsup. ere is a record about the processing of soy sauce
making in the book Qi Min Yao Shu from the period of Northern
Wei. e word “soy sauce” first appeared in the book Shang Jia Qin
Gong in the Song Dynasty. In  755, the processing ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960