By Spiros Paramithiotis
Lactic acid fermentation has been practiced for hundreds of thousands of years ordinarily to maintain surplus and perishable meals and in addition to augment them organoleptically. Lactic acid fermentation of vegatables and fruits is not any exception, resulting in the construction of quite a lot of items, a few of that are now regarded as attribute of sure geographical parts and cultures. the purpose of this e-book is to gather, current, and talk about all to be had information about lactic acid fermentation of vegetables and fruit. For this goal, a world staff of specialists used to be invited to give a contribution their wisdom and adventure in a hugely informative and entire way.
The e-book contains fourteen chapters. the 1st 5 chapters combine facets that observe to all items. Then, chapters 6 to nine are devoted to items that experience met advertisement importance and feature been broadly studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to thirteen, local items with nice power from Asia, Europe and Africa, in addition to lactic acid fermented juices and smoothies, are offered and carefully mentioned. ultimately, bankruptcy 14 discusses the fields within which in depth learn is anticipated to happen within the coming years.
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