Mexican Jalapeño Pepper: Properties, manufacture, and flavor

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Resumen

© 2012 by Taylor & Francis Group, LLC. Preservation of vegetables by brining and fermentation is an extremely ancient culinary art that can be traced back thousands of years. The organoleptic properties and stability of fermented vegetables make them a popular food commodity in many countries. Fermentation and pickling are the preservation methods most commonly used to extend the shelf life of the jalapeño pepper, since they are relatively simple and accessible technologies. The processed pepper is well accepted by the consumer, as can be confirmed by the increasing demand for pickled jalapeño for nachos and other similar products.
Idioma originalInglés estadounidense
Título de la publicación alojadaHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Número de páginas415
ISBN (versión digital)9781439870693, 9781439849040
DOI
EstadoPublicada - 1 ene 2012

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