Couverture de Fermentation Process & Microbiology of Fermented Foods
Titre du livre:

Fermentation Process & Microbiology of Fermented Foods

Fermentation process of Fermented Food

LAP LAMBERT Academic Publishing (18-04-2017 )

Books loader

Omni badge éligible au bon d'achat
ISBN-13:

978-3-659-82096-0

ISBN-10:
3659820962
EAN:
9783659820960
Langue du livre:
Anglais
texte du rabat:
Fermented food products make up a significant part of diet in developing and developed nations. These act as vehicles of health promoting metabolites and probiotic organisms. These are currently being promoted to prevent or cure a range of diseases from obesity to cancer.In Food Fermentation Technology, growth and metabolic activities of microorganisms are utilized for the preservation and transformation of food materials. The metabolites of fermenting microorganisms inhibit growth of pathogenic and spoilage causing microorganisms which extends their shelf life. Fermentation introduces characteristic aroma, flavor, texture, and nutritional profile into food, besides removing anti-nutritional factors and toxins.Traditional food fermentation processes can be lactic acid, fungal or alkaline fermentations which produce fermented foods such as Yogurt, Saurekraut, kimchi, meat sausages etc. Many fermented foods are highly nutritional and have anti-aging and anticancer properties.
Maison d'édition:
LAP LAMBERT Academic Publishing
Site Web:
https://www.lap-publishing.com/
de (auteur) :
Manbir Singh, Rajan Sharma
Numéro de pages:
140
Publié le:
18-04-2017
Stock:
Disponible
Catégorie:
Microbiologie
Prix:
55.90 €
Mots-clés:
Bioreactor, Fermented Foods, Fermenatation

Books loader

Lettre d'information

Adyen::amex Adyen::mc Adyen::visa Adyen::cup Adyen::unionpay Paypal Virement bancaire

  0 produits dans le panier
Modifier le contenu du panier
Loading frontend
LOADING