By Spiros Paramithiotis

Lactic acid fermentation has been practiced for hundreds of thousands of years quite often to maintain surplus and perishable food and in addition to reinforce them organoleptically. Lactic acid fermentation of vegetables and fruit isn't any exception, resulting in the construction of quite a lot of items, a few of that are now regarded as attribute of yes geographical parts and cultures. the purpose of this booklet is to gather, current, and talk about all on hand information about lactic acid fermentation of vegetables and fruit. For this objective, a world team of specialists was once invited to give a contribution their wisdom and event in a hugely informative and accomplished way.

The ebook contains fourteen chapters. the 1st 5 chapters combine features that observe to all items. Then, chapters 6 to nine are devoted to items that experience met advertisement importance and feature been commonly studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to thirteen, neighborhood items with nice power from Asia, Europe and Africa, in addition to lactic acid fermented juices and smoothies, are provided and punctiliously mentioned. eventually, bankruptcy 14 discusses the fields during which extensive examine is anticipated to happen within the coming years.

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