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Fermented foods /
Fermented foods /
editors, Ramesh C. Ray, Principal Scientist (Microbiology), ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India and Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France.
- 2 volumes : illustrations (some color) ; [circa 23-29] cm.
- Food biology series .
- Food biology series. .
"A CRC title."
Includes bibliographical references and index.
Part 1. Biochemistry and biotechnology --part 2. Technological interventions. Part I Front Cover -- Preface to the Series -- Preface -- Contents -- 1: Fermented Foods-Artisan Household Technology to Biotechnology Era -- 2: Yeasts in Fermented Foods and Beverages -- 3: Biotechnology of Wine Yeasts -- 4: Filamentous Fungi in Fermented Foods -- 5: Acetic Acid Bacteria in Food Fermentations -- 6: Acetic Acid Bacteria: Prospective Applications in Food Biotechnology -- 7: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits -- 8: Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations -- 9: Lactic Acid Bacteria as Functional Starter in Food Fermentations -- 10: Microencapsulation of Probiotics and Applications in Food Fermentation -- 11: Probiotic Cereal-Based Fermented Functional Foods -- 12: The Microbiota of Spontaneous Vegetable Fermentations -- 13: Functional Fermented Food and Feed from Seaweed -- 14: Antimicrobial Resistance of Fermented Food Bacteria -- 15: Bioactive Components of Fermented Foods -- 16: Nutritional and Therapeutic Significance of Protein-based Bioactive Compounds Liberated by Fermentation -- 17: Biogenic Amines in Fermented Foods: Overview -- 18: Applications of Metagenomics to Fermented Foods -- 19: Biotechnological Applications of Fructooligosaccharides in Food Processing Industries -- 20: Food Waste Generation and Bio-valorization -- Back Cover.
9781498740814
Fermented foods
Food--Composition
Biochemistry
Food--Biotechnology
TP371.44 / .F475 2016
"A CRC title."
Includes bibliographical references and index.
Part 1. Biochemistry and biotechnology --part 2. Technological interventions. Part I Front Cover -- Preface to the Series -- Preface -- Contents -- 1: Fermented Foods-Artisan Household Technology to Biotechnology Era -- 2: Yeasts in Fermented Foods and Beverages -- 3: Biotechnology of Wine Yeasts -- 4: Filamentous Fungi in Fermented Foods -- 5: Acetic Acid Bacteria in Food Fermentations -- 6: Acetic Acid Bacteria: Prospective Applications in Food Biotechnology -- 7: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits -- 8: Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations -- 9: Lactic Acid Bacteria as Functional Starter in Food Fermentations -- 10: Microencapsulation of Probiotics and Applications in Food Fermentation -- 11: Probiotic Cereal-Based Fermented Functional Foods -- 12: The Microbiota of Spontaneous Vegetable Fermentations -- 13: Functional Fermented Food and Feed from Seaweed -- 14: Antimicrobial Resistance of Fermented Food Bacteria -- 15: Bioactive Components of Fermented Foods -- 16: Nutritional and Therapeutic Significance of Protein-based Bioactive Compounds Liberated by Fermentation -- 17: Biogenic Amines in Fermented Foods: Overview -- 18: Applications of Metagenomics to Fermented Foods -- 19: Biotechnological Applications of Fructooligosaccharides in Food Processing Industries -- 20: Food Waste Generation and Bio-valorization -- Back Cover.
9781498740814
Fermented foods
Food--Composition
Biochemistry
Food--Biotechnology
TP371.44 / .F475 2016
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