Fermented Foods of Latin America - From Traditional Knowledge to Innovative Applications

Informationen zum Autor Penna, Ana Lucia Barretto; Nero, Luis A.; Todorov, Svetoslav D. Zusammenfassung 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. Inhaltsverzeichnis Fermented Dairy Beverages in Latin America. Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology. Buffalo Mozzarella Cheese, Knowledge from East to the West. Cheese Production in Uruguay. Brazilian Kefir: from Old to the New World. Brazilian Charqui. Biopreservation of Salami – a Brazilian Experience. Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles. Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes. Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz): Brazil a part of South America. Brazilian Indigenous Fermented Food. Fermented beverages from the Andean region. Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods. Characteristics and Production of Microbial Cultures. Novel Biotechnological and Therapeutic Applications for Wild type and Genetically Engineered Lactic Acid Bacteria.

Product details

• Authors: Ana Lucia Barretto (Sao Paulo State Univers Penna, Ana Lucia Barretto Nero Penna
• Assisted by: Luis A. Nero (Editor), Nero Luis A. (Editor), Ana Lucia Barretto Penna (Editor), Svetoslav D. Todorov (Editor), Todorov Svetoslav D. (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 07.09.2016
• EAN: 9781498738118
• ISBN: 978-1-4987-3811-8
• No. of pages: 338
• Series: Food Biology Series
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Latin America, Latin America – Mexico, Central America, South America, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General