Owens Indigenous Fermented Foods of Southeast Asia

Erscheinungsjahr 2014
ISBN: 978-1-4398-4481-6
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 453 Seiten

Reihe: Fermented Foods and Beverages Series

With an emphasis microbiological and biochemical processes, this book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. The text examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. Products are classified based on microbial ecology (i.e. the predominant microbes involved) rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; as well as safety considerations and potential for growth by bacterial pathogens.

Zielgruppe

Food microbiological researchers; food culture and history researchers; regulators and government researchers in US FDA and USDA and UK FSA regulatory agencies.

Autoren/Hrsg.

Owens, J. David

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

MOULD FERMENTED PRODUCTS AND STARTER CULTURES
Tempe And Related Products
Indonesian tempe (soybean, wing bean, velvet bean), Prof. Mary Astuti and Dr. David Owens
Indonesian oncom (peanut press cake) Prof. Kapti Rahayu Kuswanto
Starter Cultures
Indonesian koji, Dr. Sardjono Atmoko
Vietnamese starter cultures for fermented soy bean products, Dr. Nguyen Van Thanh
Indonesian ragi, Dr. Lilis Nuraida
Thai look-paeng lao (for rice wine), Dr. Warawut Krusong
Sweet/Sour/Alcoholic Solid Substrate Fungal Fermentations
Indonesian tape ketan (rice), Dr. Lilis Nuraida
Thai khao-mak (rice), Prof. Kapti Rahayu Kuswanto
Indonesian apem (rice cake), Prof. Kapti Rahayu Kuswanto
Indonesian brem solid (glutinous rice), Prof. Kapti Rahayu Kuswanto
Indonesian brem liquid (glutinous rice), Prof. Kapti Rahayu Kuswanto
Indonesian tape ketela (cassava), Dr. Lilis Nuraida
Red Rice
Thai angkak, Dr. Renu Pinthong
Philippine angkak, Prof. (Ret) Leonarda Mendoza
Mould Ripened Soybean Curd
Thai sofu, Dr. Renu Pinthong
ALCOHOLIC FERMENTATIONS
Wines
Vietnamese rice wines, Dr. Ngo Thi Phuong Dung
Thai satoh (rice), Dr. Warawut Krusong
Indonesian ciu (molasses), Prof. Kapti Rahayu Kuswanto

LACTIC ACID BACTERIAL FERMENTATIONS
Lactic Vegetable and Fruit Fermentations
Bruneian jeruk binjai, Dr. Junaidah Abu Bakar
Bruneian jeruk manga, Dr. Junaidah Abu Bakar
Indonesian sayur asin (cabbages etc.), Prof. Kapti Rahayu Kuswanto
Thai fermented vegetables, Dr. Renu Pinthong
Vietnamese fermented vegetables, Dr. Nguyen Van Ba
Indonesian growoi (cassava), Prof. Kapti Rahayu Kuswanto
Indonesian gatot (dried fermented cassava), Prof. Kapti Rahayu Kuswanto
Bruneian budu pakis (fern), Dr. Junaidah Abu Bakar
Indonesian tempoyak (durian), Dr. Lilis Nuraida
Indonesian acar (many fruits), Prof. Kapti Rahayu Kuswanto
Indonesian dage (rubber tree seeds), Prof. Kapti Rahayu Kuswanto
Thai fermented noodles, Dr. Renu Pinthong
Lactic Seafood Fermentations
Thai som-fak (fish and garlic), Dr. Ruud Valyasevi Philippine buro (fish and fermented rice), Prof. Leonarda Mendoza
Philippine balao balao (shrimp and fermented rice), Prof. Leonarda Mendoza
Philippine tapay and tinpayan (dried fermented fish), Prof. Leonarda Mendoza
Philippine fermented sea urchin (sea urchin and rice), Prof. Leonarda Mendoza
Indonesian peda (fermented fish), Prof. Kapti Rahayu Kuswanto
Indonesian bekasang (fermented fish), Prof. Kapti Rahayu Kuswanto
Lactic Meat Fermentations
Thai nham, Dr. Ruud Valyasevi
Lactic Milk Fermentations
Indonesian dadih (buffalo milk), Dr. Lilis Nuraida

SOY SAUCES AND RELATED PRODUCTS
Soy Sauce
Indonesian kecap, Dr. Sardjono Atmoko
Soy Bean Paste
Indonesian tauco, Prof. Kapti Rahayu Kuswanto

BACILLUS FERMENTATIONS
Chapter 13
Thai thua nua, Dr. Arunsri Leejeerajumnean, Dr. David Owens, and Dr. Renu Pinthong
Indonesian semayi (shredded coconut cake), Prof. Kapti Rahayu Kuswanto
Indonesian cabuk (sesame press cake), Prof. Kapti Rahayu Kuswanto

ACETIC ACID BACTERIAL FERMENTATIONS
Vinegar
Thai vinegar, Dr. Warawut Krusong
Indonesian cuka (coconut water), Prof. Kapti Rahayu Kuswanto
Indonesian aren, Prof. Kapti Rahayu Kuswanto
Chapter 15
Thai nata de coco, Dr. Warawut Krusong

MISCELLANEOUS OTHER FERMENTATIONS
Chapter 16
Philippine palm nut kaong, Prof. Leonarda Mendoza

Über Autor(innen)

Dr. J. David Owens is currently an Honorary Fellow in the Department of Food and Nutritional Sciences, University of Reading, UK.