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dc.contributor.authorEifert, Joellen_US
dc.date.accessioned2015-02-18T19:36:15Z
dc.date.available2015-02-18T19:36:15Z
dc.date.issued2014-07en_US
dc.identifier.urihttp://hdl.handle.net/10919/51491
dc.description.abstractPeople have been fermenting vegetables for centuries to increase the stability of fresh foods, to make the foods safer to eat in the absence of refrigeration and to enhance their flavor. Today, vegetable fermentation is done on a large-scale setting in factories as well as in households across the world. In the United States, the primary vegetables fermented are cucumbers (pickles), cabbage (sauerkraut and Kimchi) and olives. In many parts of the world, especially in developing countries where refrigeration is not common, fermented foods constitute a major portion of the diet. During vegetable fermentation, mainly bacteria and, at times, yeast break down vegetable sugars into acid, carbon dioxide gas and other flavor compounds. The acid produced gives the vegetable tartness and also keeps the food safe by preventing harmful bacteria from growing. The acid and carbon dioxide also keeps spoilage microorganisms from growing so fermented vegetables can last much longer than their fresh counterparts. Fermentation changes the flavor of vegetables as well as increases the nutritional content by producing B-vitamins and increasing the digestibility of the vegetable by breaking down vegetable fiber.en_US
dc.publisherVirginia Techen_US
dc.rightsThe authors of these projects and reports are the copyright owners. Virginia Tech's Digital Library and Archives has their permission to store and provide access to these works.en_US
dc.subjectfood preservationen_US
dc.subjectfermentationen_US
dc.subjectvegetable canningen_US
dc.titleVegetable Fermentationen_US
dc.typeMaster's projecten_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMALSen_US
thesis.degree.nameMaster of Agricultural and Life Sciencesen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Safety and Biosecurityen_US
dc.contributor.committeechairBoyer, Renee R.en_US
dc.contributor.committeememberWilliams, Robert C.en_US
dc.contributor.committeememberSumner, Susan S.en_US


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