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Industrialization of indigenous fermented foods
C-250 staining technique of Blakesley and Boezi 3 is given incorrectly. In cases, it may be prudent for users of this book to refer to the original papers. Classic immunoelectrophoretic techniques and subtypes (e.g. crossed, rocket, and fused-rocket immunoelectrophoresis) are among the topics covered by T.C. Bgg-Hansen. The chapter is well written from a practical viewpoint, but the inclusion of more background on the theoretical considerations employed in selecting a particular immunoelectrophoretic technique would have been useful. The final chapter, by A.T. Andrews, covers peptide mapping, which has been used (usually after the chemical or enzymatic
Fermentation is one of the oldest and most economical methods of producing and preserving food; various types of fermentation have been used by nearly every civilization since prehistoric times. Foods are fermented for many reasons, including the enhancement of nutritive value and the improvement of sensory characteristics such as flavour and taste. In some parts of the world, particularly in South-East Asia and parts of Africa, large amounts of fermented foods are produced and are an essential part of the diet. The potential for creating new markets for fermented foods in developed and developing countries is promising, as awareness of the nutritional value of fermented f~e~s increases. Many fermented foods have been introduced to the Western world by immigrants from the Orient, and some, such as miso, soy sauce and tempeh, are becoming popular. Hence, the commercial production of fermented foods under controlled conditions is necessary to meet the demand of the market. This book presents authoritative accounts of indigenous fermented foods produced commercially throughout the world. Chapter 1, by Danji Fukushima, discusses various aspects of the commercial production of soy sauce, while Hideo Ebine's chapter on the fermentation of miso covers both traditional and industrial production methods, including discussions of the most advanced technologies and microbiological knowledge, and their possibie applications in other industries. The chapter on sake outlines the commercial brewing process, production and consumption patterns, and chemical, nutritional and biochemica~ aspects.
fragmentation of proteins) primarily to study structural aspects of proteins, such as sequence homology or the specificity of protease sites. This chapter will be invaluable to those interested in proteolysis in food systems. It is clearly written and demonstrates applications of the techniques presented earlier in the text. In the preface, the editors express the hope that the text will be an instructive and informative laboratory manual. It readily achieves this goal. Laden with illustrations and practical information, it is up to date and well referenced, with a collection of detailed appendices that cover, among other things, information about suppliers, isotopic
labelling reagents and marker proteins. This book is required readio~ for the novice who intends to separate proteins by gel electrophoresis.
t. JosephKiely Department of AnimalScience, Universityof Vermont, Burlington, VT 05405, USA.
References 1 Theorell,H. (1938)in Handbookof Biological ExperimentationI0
(Alxlerhalden,E.,ed.), p. 1097,Urbanand Schwarzenberger,Berlin, FRG 2 Tiselius,A. (1939)HarveyLect. 35, 37 3 Blakesley,R.W.and Boezi,J.A.(i 977)Anal. Biochem.82, 580
Industrialization of Indigenous Fermented Foods edited I:)y Keith H. Steinkraus,Marcel Dekker, 1989. $99.75 in USA and Canada($119.50 elsewhere) (xii + 439 pages)ISBN 0 8247 8074 4 Tapai, a sweet fermented snack food made from rice or cassava, is described in Chapter 4. The critical steps in processing and fermentation are emphasized, with a view to the small-scale industrialization of the product. Reflecting the importance in the African diet of beef's made from sorghum millet and maize, separate chapters are included on sorghum beer and mageu (a maize beverage), providing in-depth information on the commercial production of these products. Information on the manufacture of ogi (a traditional African fermented starch cake processed from maize, sorghum and millet) and gari (prepared from the fermentation of cassava roots), and the major problems in the industrialization of these products are presented in Chapters 7 and 8. The last chapter, on biotechnological aspects of the industrialization of indigenous fermented food processes, outlines the possibility of exploiting biotechnological advances to improve production methods and the quality of indigenous fermented foods. The authors of all chapters have sought to present an in-depth understanding of the industrial/commercial production, in contrast to the traditional production, of fermented foods, including discussions of the most advanced technologies, the chemical/biochemical and nutritional changes that occur in the component raw materials during
Trends in Food Science & Technology September1991
processing and fermentation, and forecasts of the future roles of the fermented foods. This has made the book well organized and noteworthy for its dispassionate discussion of all aspects of commercially produced fermented fouds. Some indigenous foods, such as sufu (China), idli (Indial and tempeh ilndonesia), which are commercially produced and marketed in different parts of the world, were omitted from the text, even though scientific literature is available on the products. As their industrializati~m has potential in Southeast Asia, a review of irformation on such products would have been useful. However, this is a minor deficiency, and does not detract from my belief that this is an excellent book. The information presented is up to date and has been compiled by wellestablished experts, making the book excellent reading and a unique presentation on the commercialization of indigenous fermented foods. The text will certainly serve as a reference for students, researchers and professionals involved in food science, microbiology, biochemistry and nutrition.
S.S. Kadam Departmentof FoodScienceand Technology, Mahatma PhuleAgricultural University, Rahuri413722, Oisr.Ahmednagar, Maharashfra,India.
231
Fermentation is one of the oldest and most economical methods of producing and preserving food; various types of fermentation have been used by nearly every civilization since prehistoric times. Foods are fermented for many reasons, including the enhancement of nutritive value and the improvement of sensory characteristics such as flavour and taste. In some parts of the world, particularly in South-East Asia and parts of Africa, large amounts of fermented foods are produced and are an essential part of the diet. The potential for creating new markets for fermented foods in developed and developing countries is promising, as awareness of the nutritional value of fermented f~e~s increases. Many fermented foods have been introduced to the Western world by immigrants from the Orient, and some, such as miso, soy sauce and tempeh, are becoming popular. Hence, the commercial production of fermented foods under controlled conditions is necessary to meet the demand of the market. This book presents authoritative accounts of indigenous fermented foods produced commercially throughout the world. Chapter 1, by Danji Fukushima, discusses various aspects of the commercial production of soy sauce, while Hideo Ebine's chapter on the fermentation of miso covers both traditional and industrial production methods, including discussions of the most advanced technologies and microbiological knowledge, and their possibie applications in other industries. The chapter on sake outlines the commercial brewing process, production and consumption patterns, and chemical, nutritional and biochemica~ aspects.
fragmentation of proteins) primarily to study structural aspects of proteins, such as sequence homology or the specificity of protease sites. This chapter will be invaluable to those interested in proteolysis in food systems. It is clearly written and demonstrates applications of the techniques presented earlier in the text. In the preface, the editors express the hope that the text will be an instructive and informative laboratory manual. It readily achieves this goal. Laden with illustrations and practical information, it is up to date and well referenced, with a collection of detailed appendices that cover, among other things, information about suppliers, isotopic
labelling reagents and marker proteins. This book is required readio~ for the novice who intends to separate proteins by gel electrophoresis.
t. JosephKiely Department of AnimalScience, Universityof Vermont, Burlington, VT 05405, USA.
References 1 Theorell,H. (1938)in Handbookof Biological ExperimentationI0
(Alxlerhalden,E.,ed.), p. 1097,Urbanand Schwarzenberger,Berlin, FRG 2 Tiselius,A. (1939)HarveyLect. 35, 37 3 Blakesley,R.W.and Boezi,J.A.(i 977)Anal. Biochem.82, 580
Industrialization of Indigenous Fermented Foods edited I:)y Keith H. Steinkraus,Marcel Dekker, 1989. $99.75 in USA and Canada($119.50 elsewhere) (xii + 439 pages)ISBN 0 8247 8074 4 Tapai, a sweet fermented snack food made from rice or cassava, is described in Chapter 4. The critical steps in processing and fermentation are emphasized, with a view to the small-scale industrialization of the product. Reflecting the importance in the African diet of beef's made from sorghum millet and maize, separate chapters are included on sorghum beer and mageu (a maize beverage), providing in-depth information on the commercial production of these products. Information on the manufacture of ogi (a traditional African fermented starch cake processed from maize, sorghum and millet) and gari (prepared from the fermentation of cassava roots), and the major problems in the industrialization of these products are presented in Chapters 7 and 8. The last chapter, on biotechnological aspects of the industrialization of indigenous fermented food processes, outlines the possibility of exploiting biotechnological advances to improve production methods and the quality of indigenous fermented foods. The authors of all chapters have sought to present an in-depth understanding of the industrial/commercial production, in contrast to the traditional production, of fermented foods, including discussions of the most advanced technologies, the chemical/biochemical and nutritional changes that occur in the component raw materials during
Trends in Food Science & Technology September1991
processing and fermentation, and forecasts of the future roles of the fermented foods. This has made the book well organized and noteworthy for its dispassionate discussion of all aspects of commercially produced fermented fouds. Some indigenous foods, such as sufu (China), idli (Indial and tempeh ilndonesia), which are commercially produced and marketed in different parts of the world, were omitted from the text, even though scientific literature is available on the products. As their industrializati~m has potential in Southeast Asia, a review of irformation on such products would have been useful. However, this is a minor deficiency, and does not detract from my belief that this is an excellent book. The information presented is up to date and has been compiled by wellestablished experts, making the book excellent reading and a unique presentation on the commercialization of indigenous fermented foods. The text will certainly serve as a reference for students, researchers and professionals involved in food science, microbiology, biochemistry and nutrition.
S.S. Kadam Departmentof FoodScienceand Technology, Mahatma PhuleAgricultural University, Rahuri413722, Oisr.Ahmednagar, Maharashfra,India.
231