New fermented food

Author: Gao Fucheng
Publisher:
Publish Date: 2000-04-01
Features: This book is one of the "Modern Food Series," primarily introducing the concepts, research directions, and processing technologies of new fermented foods. The content includes: fermented fruit and vegetable beverages, new methods for producing traditional fermented foods, fermentation of amino acids and organic acids, new fermented food products from grains, soybeans, and other crops, microbial fermentation of polysaccharides, regional fermented foods from abroad, the nutrition and hygiene of fermented foods, and an outlook on modern new fermented foods.