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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
199
7
fermented vegetaBles
FANG FANG
Key Laboratory of Industrial Biotechnology, Ministry of Education,
and School of Biotechnology, Jiangnan University, China
7.1 Introduction
Vegetables are plants cultivated for food. Generally, they are less
sweet than fruits and often require processing to increase their edibil-
ity (Little et al., 1973). Fermentation, as described in previous chap-
ters, is a “slow decomposition process of organic substances induced
Contents
7.1 Introduction 199
7.2 Fermented Vegetables around the World 200
7.2.1 Introduction 200
7.2.2 Sauerkraut 201
7.2.3 Pickles 202
7.2.4 Kimchi 202
7.2.5 Lafun 203
7.3 Production Methods 203
7.4 Fermentation Engineering 204
7.4.1 Bioreactions in Vegetable Fermentation 205
7.4.2 Bacteria ...
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Publisher Resources

ISBN: 9781439844960