Biology Reference
In-Depth Information
Pearson, D. (1970). The Chemical Analysis of Food, 6th edn. Churchill Publisher, London,
Peralta, E., Hatate, H., Watanabe, D., Kawabe, D., Murata, H., Hama, Y. (2005). Antioxidative
activity of Philippine salt-fermented shrimp paste and variation of its contents during
fermentation. J. Oleo Sci. 54: 553-558.
Peralta, E.M., Hatate, H., Kawabe, D., Kuwahara, R. and Wakamatsu, S., Murata, H. (2008).
Tamami Yuki improving antioxidant activity and nutritional components of Philippine
salt-fermented shrimp paste through prolonged fermentation. Food Chem. 111 (1):
Phithakpol, B., Varanyanond, W., Reungmaneepaitoon, S. and Wood, H. (1995). The
Traditional Fermented Foods of Thailand. ASEAN Food Handling Bureau Level, Kuala
Lumpur, Malaysia.
Prajapati, J.B. and Nair, B.M. (2003). The history of fermented foods. In: Handbook of
Fermented Functional Foods. E.R. Farnworth (ed). CRC Press, Florida, USA pp. 1-26.
Raksakulthai, N. and Haard, N.F. (1992). Correlation between the concentration of peptides
and amino acids and the fl avour of fi sh sauce. ASEAN Food J. 7: 86-90.
Rao, M.S. and Stevens, W.F. (2006). Fermentation of shrimp biowaste under different salt
concentrations with amylolytic and non-amylolytic Lactobacillus strains for chitin
production. Food Technol. Biotechnol . 44 (1): 83-87.
Riebroy, S., Benjakul S., Visessanguan W., Kijrongrojana, K. and Tanaka, M. (2004). Some
characteristics of commercial som fug produced in Thailand. Food Chem. 88: 527-535.
Riebroy, S., Benjakul S., Visessanguan W., Munehiko, B. and Tanaka, M. (2007). Effect of iced
storage of bigeye snapper ( Priacanthus tayenus ) on the chemical composition, properties
and acceptability of Som-fug , a fermented Thai fi sh mince. Food Chem. 102: 270-280.
Riebroy, S., Benjakul S. and Visessanguan W. (2008). Properties and acceptability of Som-fug ,
a Thai fermented fi sh mince, inoculated with lactic acid bacteria starters. LWT—Food Sci.
Technol. 41 (4): 569-580.
Saisithi, P. (1967). Studies on the origin and development of the typical fl avour and aroma of
Thai fi sh sauce. Ph.D. Thesis. Department of Food Technology, University of Washington,
Saisithi, P., Kasemsarn, B., Liston, J. and Dollar, A.M. (1996). Microbiology and chemistry of
fermented fi sh. J. Food Sci. 31: 105-110.
Sands, A., Grism, E. and and Crisan, V. (1974). Microfl ora of fermented Korean seafoods. J.
Food Sci. 39: 1002-1005.
Sangjindavong, M., Chuapoehuk, P., Runglerdkriangkrai, J., Klaypradit, W. and Vareevanich,
D. (2008). Fermented fi sh Product (Pla-ra) from marine fi sh and preservation. Kasetsart
J. (Nat. Sci.) 42: 129-136.
Sanni, I., Asiedu, M. and Ayernor, G.S. (2002). Microfl ora and chemical composition of
Momoni , a Ghanaian fermented fi sh condiment. J. Food Composit. Analysis. 15 (5):
Steinkraus, K.H. (1992). Lactic acid fermentations. In: Application of Biotechnology to
Traditional Fermented Foods. Ad Hoc Panel (eds). National Academy Press, Washington,
D.C., USA pp. 43-51.
Steinkraus, K.H. (1996). Introduction to indigenous fermented foods. In: Handbook of
Indigenous Fermented Foods. K.H. Steinkraus (ed). Marcel Dekker, New York, USA pp.
Steinkraus, K.H. (1997). Classifi cation of fermented foods: worldwide review of household
fermentation techniques. Food Control. 8 (5-6): 311-317.
Tanasupawat, S., Pakdeeto, A., Namwong, S., Thawai, C., Kudo, T. and Itoh, T. (2006).
Lentibacillus halophilus sp. nov., from fi sh sauce in Thailand Int. J. Syst. Evol. Microbiol.
56: 1859-1863.
Tanasupawat, S., Namwong, S., Kudo, T. and Itoh, T. (2007). Piscibacillus salipiscarius gen.
nov., sp. nov., a moderately halophilic bacterium from fermented fi sh ( pla-ra ) in Thailand.
Int. J. Syst. Evol. Microbiol. 57: 1413-1417.
Search WWH ::

Custom Search