Vegetable Fermentation and Pickling

Nejib Guizani

doi:10.1002/9780470958346.ch17

Vegetable Fermentation and Pickling

Nejib Guizani^*

^*Corresponding author for this work

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

7 Citations (Scopus)

Original language	English
Title of host publication	Handbook of Vegetables and Vegetable Processing
Publisher	Wiley-Blackwell
Pages	351-367
Number of pages	17
ISBN (Print)	9780813815411
DOIs	https://doi.org/10.1002/9780470958346.ch17
Publication status	Published - 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

General Biochemistry,Genetics and Molecular Biology
General Agricultural and Biological Sciences

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10.1002/9780470958346.ch17

Cite this

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title = "Vegetable Fermentation and Pickling",

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",

author = "Nejib Guizani",

year = "2011",

month = mar,

day = "16",

doi = "10.1002/9780470958346.ch17",

language = "English",

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pages = "351--367",

booktitle = "Handbook of Vegetables and Vegetable Processing",

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T1 - Vegetable Fermentation and Pickling

AU - Guizani, Nejib

PY - 2011/3/16

Y1 - 2011/3/16

KW - Fermentation, accomplished using - one of three processes

KW - Fermentation, biochemical process - changes brought about in organic substrates

KW - Fermented vegetables, role in - safe and nutritious commodity with extended shelf life

KW - Microbial sequence in fermented vegetables

KW - Microorganisms - used in fermented foods

KW - Pickling, preservation of foods - addition of salt and/or vinegar, primary means of preservation

KW - Sauerkraut - from natural lactic acid fermentation of shredded fresh cabbage, to which salt is added

KW - Three methods of cucumber processing

KW - Vegetable fermentation and pickling

KW - Yeasts, significant - as spoilage microorganisms

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DO - 10.1002/9780470958346.ch17

M3 - Chapter

AN - SCOPUS:84887176885

SN - 9780813815411

SP - 351

EP - 367

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

ER -

Vegetable Fermentation and Pickling

Keywords

ASJC Scopus subject areas

Access to Document

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