Handbook of Indigenous Foods Involving Alkaline Fermentation (PDF Download)


Handbook of African Medicinal Plants (1)


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Immerse Yourself in the World of Alkaline-Fermented Foods

You’re about to enter the realm of alkaline-fermented foods (AFFs), where traditional wisdom meets modern science. This book, “Handbook of Indigenous Foods Involving Alkaline Fermentation,” is a comprehensive guide that lays out the foundational concepts of alkaline fermentation. It navigates through its history and gives you a panoramic view of this fascinating subject.

This resource is packed with insights from global experts who have studied AFFs extensively. You’ll explore the variety of indigenous fermented foods that undergo an alkaline transformation, and meet the predominant microorganisms that make it all happen – their taxonomy, ecology, physiology, and genetics are unveiled here.

The Science Behind Transformation

Dive straight into how microbes or enzymes take simple raw materials and turn them into complex and flavorful AFFs. The book tackles not just the ‘how,’ but also the ‘why’—the safety aspects that keep AFFs consumable, and the technological challenges we face in bringing these age-old processes into the future.

It’s not just about tradition; it’s about understanding microbial and biochemical processes in-depth. Learn about how these processes impact flavor development and preservation, and see why these foods are more than a culinary delight—they’re an art form rooted in biology.

From Tradition to Modern Table

Get acquainted with well-known plant- and animal-based AFFs while gaining practical insights into production methods, chemical makeup, microbiological composition, as well as changes brought by microbial activity during fermentation. The discussion goes beyond preparation to address safety regulations, old-school vs. industrialized techniques, plus cutting-edge product development.

Whether it’s leveraging food processing by-products or using biotechnology to refine solid-state processes, this book does more than just inform—it inspires innovation within traditional frameworks.

  • Learn how fermentation is crucial for food preservation.
  • Understand flavor nuances through microbial activity.
  • Dive into enzymatic modifications impacting sugars, fats, proteins.

“Handbook of Indigenous Foods Involizing Alkaline Fermentation” is your scientific companion to understanding these fermented treasures at a molecular level. Aimed at graduate students, researchers in food science and technology fields—nutritionists and dieticians included—as well as aficionados of food microbiology seeking deeper knowledge on AFFs.

In short: If you’re passionate about exploring new dimensions in food science or eager to expand your expertise in indigenous fermentation practices—the keys are right here in this book. Step inside a world where gastronomy meets genomics; where each page turns anticipation into revelation!

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