Book
Hispanic Foods: Chemistry of Fermented Foods
ACS symposium series
2022
Abstract
Chemistry of Increasingly Popular Fermented Foods. Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful.
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Details
- Title
- Hispanic Foods: Chemistry of Fermented Foods
- Creators
- Michael H. Tunick - Drexel UniversityElvira González de Mejı́a - University of Illinois at Urbana Champaign
- Publication Details
- ACS symposium series
- Series
- 1406
- Publisher
- American Chemical Society; Washington, DC
- Resource Type
- Book
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Other Identifier
- 9780841297746; 0841297746; 0841297738; 991021920754704721