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    Fermented Foods, Part II

    Fermented Foods, Part II

    - Technological Interventions

    Forfatter: info mangler
    Bog
    • Format
    • Bog, paperback
    • Engelsk

    Beskrivelse

    This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

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    Detaljer
    • SprogEngelsk
    • Sidetal525
    • Udgivelsesdato31-03-2021
    • ISBN139780367782252
    • Forlag Crc Press
    • FormatPaperback
    Størrelse og vægt
  • Vægt453 g
    • coffee cup img
    10 cm
    book img
    15,6 cm
    23,4 cm

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    Food safety Functional foods Microbiology Lactic acid bacteria Solid-state fermentation Fermented foods Biogenic amines Food Microbiology Lactic acid Aab Nutraceuticals Food processing Food fermentation Healthy foods Starter cultures Moisture content Dinabandhu Sahoo Soy sauce Ace Inhibitory Peptide A.F. Mulaba-Bafubiandi Amalia Conte Amit Kumar Rai Antoine F. Mulaba-Bafubiandi Anti-nutritional Factors Bhabatosh Mitra Carmen Wacher Didier Montet Eleftherios H. Drosinos DPPH Radical Scavenge Activity Durand Noël Fermented Soy Sauce Dlamini Bheki Fontana Angélique Fermented Milk Products Free Polyphenols Grape Seed Extract Françoise Rul Kaloyan Petrov Ken-Ichi Kusumoto Kimchi Fermentation Eugenie Kayitesi Milad Fathi Keshab C. Mondal Mostafa Aghamirzaei Marisol Lpez-Hernez Fermented Soybean Fermented Soybean Products Mohammad Sarbazi Lucia Padalino Maciej Kuligowski Majid Aghajafari Gloria Diaz-Ruiz Penka Petrova Henry-Eric Spinnler Indigenous Fermented Foods Rémy Cachon Jacek Nowak Kuntal Ghosh Soon-Ah Kang Romain Villéger Saswati Parua Sunil K. Behera Sandeep K. Panda Spiros Paramithiotis Maria Papagianni Shanna Liu Kun-Young Park Wheat Flour Soybean Fermentation Lila Lubianka Dominguez-Ramirez Maria C. Urdaci Swati S. Mishra Kumaraswamy Jeyaram Matteo Alessandro Del Nobile Samurailatpam Sanjukt Pradeep K. DasMohapatra Roya Fathi Til Thermophilic Lab Sophie Landaud

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