Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set
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Plate 51 E
ff
luents
f
ro
m
Food Process
i
n
g
Unidenti
f
ied species o
f
th
e
p
h
y
l
um
R
otator
i
a
,
commonly called roti
f
ers
.
Thi
s s
lid
e wa
s
p
h
otograp
h
e
d
at 100
x
magnification.
S
ubject t
o
copyr
i
g
h
t an
d
paten
t
protection of
S
tover
&
Associates, Inc., as part o
f
t
h
e
FIL
-
IDENTP
r
o
TM
Fil
amentous
B
acter
ia
T
yping Program.
T
yping Program.yping Program.
T
Pl
ate 52
F
ermente
d
F
oo
ds
T
empe. Growth of a fungus,
T
empe. Growth of a fungus, empe. Growth of a fungus,
T
Rhi
zopu
s
oli
gosporu
s
,
bi
n
d
s coo
k
e
d
,
d
e
h
u
ll
e
d
soy
b
eans
i
nto a so
lid
ca
k
e
.
T
empe is a traditional Indonesian meat substitue that also has a
T
empe is a traditional Indonesian meat substitue that also has aempe is a traditional Indonesian meat substitue that also has a
T
small part of the vegetarian market in Japan, the U
S
A and Europe
.
Pl
ate 53
F
ermente
d
F
oo
ds
O
ncom (ontjom) in Bandung market
,
Indonesia.
O
ncom is similar to tempe but uses peanut press cak
e
and the orange-spored
f
ungus,
N
eurospora s
i
top
hil
a
.
Th
e mater
i
a
l
in the background is
f
ried tempe
.
Pl
ate 54
F
ermente
d
F
oo
ds
N
atto.
AJ
apanese
B
ac
ill
u
s
proteo
l
yt
ic
f
ermentation o
f
whole soybeans producing a characteristicall
y
slimy, strongly
f
lavoured product
.
Pl
ate 55
F
ermente
d
F
oo
ds
Th
u-nuo,
d
r
i
e
d
di
s
k
s.
A
tra
di
t
i
ona
l
Th
a
i
B
ac
ill
u
s
proteolytic
f
ermentation o
f
soybeans
.
Pl
ate 56
F
ermente
d
F
oo
d
s
T
apé in Bandung market, Indonesia.
T
apé in Bandung market, Indonesia.apé in Bandung market, Indonesia.
T
C
ooked cassava roots fermented with fungi to produce a slightl
y
soure
d
, s
li
g
h
t
l
y a
l
co
h
o
li
c, an
d
sweetene
d
cassava
.
Plate 57 Flavor (Flavour)
C
ompound
s
Fl
avor compoun
d
s:
hi
g
hly
efficient distillation columns. Reproduced from Flavour
C
ompounds
P
ro
d
uct
i
on
M
et
h
o
d
s, Encyclopaedia of Food
S
cience, Foo
d
T
echnology and Nutrition,
T
echnology and Nutrition, echnology and Nutrition,
T
Macrae R, Robinson RK and
S
adler M
(
eds
)
, 1993, Academic Press
.
Plate 58 Flavor (Flavour)
C
ompound
s
Y
ellowfin tuna.
Y
ellowfin tuna.ellowfin tuna.
Y
Reproduced from Flavour
C
ompounds, Production Methods
,
Encyclopaedia of Food
S
cience, Food Technology and Nutrition
,
Macrae R, Robinson RK and
S
adler MJ (eds), 1993, Academi
c
P
ress
.
Plate 59 Flavor (Flavour)
C
ompound
s
E
ff
luents
f
rom
f
oo
d
processing. Reproduced from Flavour
C
ompounds, Productio
n
M
et
h
o
d
s
,
Encyclopaedia of Food
S
cience, Food Technology an
N
utr
i
t
i
on, Macrae R, Robinson RK and Sadler MJ (eds), 1993
,
A
ca
d
em
i
c
P
ress
.
Plate 60 Flavor (Flavour)
C
ompound
s
F
ruits o
f
tropical climates
:
Zi
zyp
h
us maur
i
t
i
an
a
Lam.
(
Indian jujube
)
. Reproduced fro
m
Flavour
C
ompounds, Production Methods, Encyclopaedia o
f
Foo
d
S
cience, Food Technology and Nutrition,
M
acrae
R
,
R
o
bi
nson
RK
and
S
adler MJ (eds), 1993, Academic Press
.