Fermentation Process & Microbiology of Fermented Foods: Fermentation process of Fermented Food - Couverture souple

Singh, Manbir; Sharma, Rajan

 
9783659820960: Fermentation Process & Microbiology of Fermented Foods: Fermentation process of Fermented Food
Couverture souple
ISBN 10 : 3659820962 ISBN 13 : 9783659820960
Editeur : LAP LAMBERT Academic Publishing, 2017

Synopsis

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.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2017
Langue
anglais
ISBN 10 
3659820962
ISBN 13 
9783659820960
Reliure
Broché
Nombre de pages
140
Coordonnées du fabricant
non disponible
Personne responsable
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