Microorganisms and Fermentation of Traditional Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microorganisms and Fermentation of Traditional Foods write by Ramesh C. Ray. This book was released on 2014-08-21. Microorganisms and Fermentation of Traditional Foods available in PDF, EPUB and Kindle. The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Microorganisms and Fermentation of Traditional Foods
Microorganisms and Fermentation of Traditional Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microorganisms and Fermentation of Traditional Foods write by Ramesh C. Ray. This book was released on 2014-08-21. Microorganisms and Fermentation of Traditional Foods available in PDF, EPUB and Kindle. The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog
Applications of Biotechnology in Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Applications of Biotechnology in Traditional Fermented Foods write by National Research Council. This book was released on 1992-02-01. Applications of Biotechnology in Traditional Fermented Foods available in PDF, EPUB and Kindle. In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World write by Jyoti Prakash Tamang. This book was released on 2019-11-04. Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World available in PDF, EPUB and Kindle.
Fermented Foods in Health and Disease Prevention
Fermented Foods in Health and Disease Prevention - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Fermented Foods in Health and Disease Prevention write by Juana Frías. This book was released on 2016-09-12. Fermented Foods in Health and Disease Prevention available in PDF, EPUB and Kindle. Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
