Traditional Foods and Their Processing in Asia

acetic alcoholic amino acids aroma arrhizus Aspergillus Bacillus bagoong beans boiling brine fermentation Brix candied fruits cassava chemical coconut consumed container cooked dough dried fatty acids fermented foods fish sauce flavour flour fraction fresh fungi GC-MS glutinous rice growth gundruk incubation Indonesia industry ingredients inoculated inoculum isolated Japan kamaboko katsuo-bushi khanom-jeen kimchi kinema kori-tofu kumquat lipids Malaysia meat paste method miang microorganisms miso mixed mixture mochi mold fermentation murcha nata de coco ngapi noodles oncom packed patis peanut pressed cake Pediococcus Philippines pickles pindang plaa-ra prepared processing protein puto ragi ratio raw materials Rhizopus rice cake rouxii salt samples Seinsa shrimp paste soaked soluble somen soy sauce soybean soybean milk starch steamed storage strains sweet Table tapai taste temperature Tenobe-somen texture Thailand tofu Tokyo University Total University of Agriculture vegetables waxycorn wheat Yaku yeasts