000			02966cam a22004093i 4500
008			151027m20169999flu b 001 0 eng
020			_a9781498740814 _q(electronic bk.)
020			_z9781498740791
035			_a(MiAaPQ)EBC4182940
035			_a(Au-PeEL)EBL4182940
035			_a(CaPaEBR)ebr11124831
035			_a(CaONFJC)MIL876723
035			_a(OCoLC)932334291
036			_b48958189
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ _dBAUN
049			_aBAUN_MERKEZ
050	0	0	_aTP371.44 _b.F475 2016
245	0	0	_aFermented foods / _ceditors, 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.
264		1	_aBoca Raton : _bTaylor and Francis, _c[2017]
300			_a2 volumes : _billustrations (some color) ; _c[circa 23-29] cm.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_2rdacarrier _avolume _bnc
490	1		_aFood biology series
500			_a"A CRC title."
504			_aIncludes bibliographical references and index.
505	0	0	_tPart 1. Biochemistry and biotechnology _t--part 2. Technological interventions.
505	0	0	_tPart I _tFront Cover _t-- Preface to the Series _t-- Preface _t-- Contents _t-- 1: Fermented Foods-Artisan Household Technology to Biotechnology Era _t-- 2: Yeasts in Fermented Foods and Beverages _t-- 3: Biotechnology of Wine Yeasts _t-- 4: Filamentous Fungi in Fermented Foods _t-- 5: Acetic Acid Bacteria in Food Fermentations _t-- 6: Acetic Acid Bacteria: Prospective Applications in Food Biotechnology _t-- 7: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits _t-- 8: Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations _t-- 9: Lactic Acid Bacteria as Functional Starter in Food Fermentations _t-- 10: Microencapsulation of Probiotics and Applications in Food Fermentation _t-- 11: Probiotic Cereal-Based Fermented Functional Foods _t-- 12: The Microbiota of Spontaneous Vegetable Fermentations _t-- 13: Functional Fermented Food and Feed from Seaweed _t-- 14: Antimicrobial Resistance of Fermented Food Bacteria _t-- 15: Bioactive Components of Fermented Foods _t-- 16: Nutritional and Therapeutic Significance of Protein-based Bioactive Compounds Liberated by Fermentation _t-- 17: Biogenic Amines in Fermented Foods: Overview _t-- 18: Applications of Metagenomics to Fermented Foods _t-- 19: Biotechnological Applications of Fructooligosaccharides in Food Processing Industries _t-- 20: Food Waste Generation and Bio-valorization _t-- Back Cover.
650		0	_aFermented foods _9106838
650		0	_aFood _xComposition _919200
650		0	_aBiochemistry _96819
650		0	_aFood _xBiotechnology _921073
700	1		_aRay, Ramesh C. _9105474 _eedt
830		0	_9108347 _aFood biology series.
942			_2lcc _cKT
999			_c43303 _d43303