Vegetable Fermentation and Pickling

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Vegetables and Vegetable Processing
PublisherWiley-Blackwell
Pages351-367
Number of pages17
ISBN (Print)9780813815411
DOIs
Publication statusPublished - Mar 16 2011

Keywords

  • Fermentation, accomplished using - one of three processes
  • Fermentation, biochemical process - changes brought about in organic substrates
  • Fermented vegetables, role in - safe and nutritious commodity with extended shelf life
  • Microbial sequence in fermented vegetables
  • Microorganisms - used in fermented foods
  • Pickling, preservation of foods - addition of salt and/or vinegar, primary means of preservation
  • Sauerkraut - from natural lactic acid fermentation of shredded fresh cabbage, to which salt is added
  • Three methods of cucumber processing
  • Vegetable fermentation and pickling
  • Yeasts, significant - as spoilage microorganisms

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Guizani, N. (2011). Vegetable Fermentation and Pickling. In Handbook of Vegetables and Vegetable Processing (pp. 351-367). Wiley-Blackwell. https://doi.org/10.1002/9780470958346.ch17