Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and douchi. Attention will be given to food quality, microbial ecology, hygienic safety and especially to functional aspects including digestibility, vitamins such as folate and B12 and anti-diarrhoea oligosaccharides formed during fermentation by soya fibre degradation.
|Title of host publication||Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits|
|Number of pages||559|
|Publication status||Published - 2015|
|Name||Woodhead Publishing Series in Food Science, Technology and Nutrition|