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Hispanic Foods: Chemistry of Fermented Foods

Overview of attention for book
Hispanic Foods: Chemistry of Fermented Foods
American Chemical Society

Table of Contents

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    Book Overview
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    Chapter 1 Aging of Hispanic Cheese
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    Chapter 2 Milk and Water Kefir Composition and Its Biological Health Effects
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    Chapter 3 “Atol Shuco”, a Traditional Corn-Fermented Salvadorian Beverage: Phytochemical, Microbiological and Nutritional Considerations
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    Chapter 4 Mexican Traditional Fermentations from Corn (Zea mays): An Overview
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    Chapter 5 A Vanilla Bean Fermented Beverage
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    Chapter 6 Fermentation of Vanilla Beans Enzymatic Hydrolysates after Aromatic Compounds Extraction
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    Chapter 7 Effect of Fermentation on Phenolic Composition and Antioxidant Capacity of Blackcurrant Juice usingLactobacilluswith Different ß-Glucosidase Activities
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    Chapter 8 Bioactive Compounds in Fermented Chickpeas and Common Beans
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    Chapter 9 Tepache: A Pre-Hispanic Fermented Beverage as a Potential Source of Probiotic Yeasts
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    Chapter 10 Fermented Zarzaparrilla-Based Beverage as a Potential Source of Bioactive Compounds
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    Chapter 11 Bioactive Potential of a Traditional Hispanic Plant: Fermented and Non-fermented Agave Products
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    Chapter 12 Pulque: A Traditional Mexican Beverage with Health Benefits Due to its Nutritional Composition
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