TY  - BOOK
AU  - Ray,Ramesh C.
TI  - Fermented foods
T2  - Food biology series
SN  - 9781498740814
AV  - TP371.44 .F475 2016
PY  - 2017///]
CY  - Boca Raton
PB  - Taylor and Francis
KW  - Fermented foods
KW  - Food
KW  - Composition
KW  - Biochemistry
KW  - Biotechnology
N1  - "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
ER  -