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Microorganisms and fermentation of traditional foods /
"The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America,...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
[2015]
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| Colección: | Food biology series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. Fermented foods : past, present and future / Ramesh C. Ray and V.K. Joshi
- 2. Microbial diversity in fermented foods with emphasis on bacterial fermentation and health benefits / Shanna Liu and Ye Han
- 3. Fermented cereal products / Zlatica Kohajdová
- 4. Lactic acid fermentation of vegetables and fruits / Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis
- 5. Yogurt and other fermented milks / Catherine Béal and Sandra Helinck
- 6. Fermented fish and fish products : snapshots on culture and health / Aly F. El Sheikha and Didier Montet
- 7. Fermented meat products / Aly F. El Sheikha and Jamilah Bakar
- 8. African fermented foods : historical roots and real benefits / Aly F. El Sheikha and Didier Montet
- 9. Oriental fermented functional (probiotic) foods / Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar
- 10. Indigenous fermented foods of Latin America / Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc
- 11. Food safety challenges associated with traditional fermented foods / Yasuhiro Inatsu and Md. Latiful Bari.