Table of Contents

Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu.
Industrialization of Japanese Miso Fermentation. Industrialization of Sake Manufacture. Industrialization of Japanese Natto. Tapai Processing in Malaysia: A Technology in Transition. Industrialization of Africa's Indigenous Beer Brewing. Industrialization of Mageu Fermentation in South Africa. Industrialization of Ogi Fermentation. Industrialization of Gari Fermentation. Industrialization of Mexican Pulque. Industrialization of Tempe Fermentation. Tempe Production in Japan. Industrialization of Thai Fish Sauce (Nam Pla). Production of Thai Fermented Fish: Plara, Pla-som, Som-fak. Industrialization of Thai Nham: Fermented Pork or Beef. Industrialization of Myanmar Fish Paste and Sauce Fermentation. Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects.

Reviews

"The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid. … Given the attention that is being paid today to the study of 'food as medicine,' this book … would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities."

- Journal of Agricultural & Food Information

". . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation. "
---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France