Lactic Acid Fermentation of Sweet Potato: Lactic acid fermentation - Couverture souple

Ray, Ramesh C.; H. Panda, Smita ; S. Shivkumar, P.

9783843376570: Lactic Acid Fermentation of Sweet Potato: Lactic acid fermentation

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ISBN 10 : 3843376573 ISBN 13 : 9783843376570

Editeur : LAP LAMBERT Academic Publishing, 2010

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Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, ?-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex�, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting ?-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of ?- amylase by L. plantarum has been investigated.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos des auteurs

Dr. Ramesh C. Ray is currently working as Principal Scientist (Microbiology) at Central Tuber Crops Research Institute, Bhubaneswar, India. He has 105 original research papers published in International Journals, 40 book chapters, and 8 books edited. He is a distinguished Fellow of Indian National Academy of Agricultural Science, New Delhi.

Dr. Ramesh C. Ray is currently working as Principal Scientist (Microbiology) at Central Tuber Crops Research Institute, Bhubaneswar, India. He has 105 original research papers published in International Journals, 40 book chapters, and 8 books edited. He is a distinguished Fellow of Indian National Academy of Agricultural Science, New Delhi.

Dr. Ramesh C. Ray is currently working as Principal Scientist (Microbiology) at Central Tuber Crops Research Institute, Bhubaneswar, India. He has 105 original research papers published in International Journals, 40 book chapters, and 8 books edited. He is a distinguished Fellow of Indian National Academy of Agricultural Science, New Delhi.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2010
Langue: anglais
ISBN 10: 3843376573
ISBN 13: 9783843376570
Reliure: Broch�
Nombre de pages: 224
Coordonn�es du fabricant: non disponible
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Lactic Acid Fermentation of Sweet Potato

Ramesh C. Ray

Edit� par LAP LAMBERT Academic Publishing Dez 2010, 2010

ISBN 10 : 3843376573 ISBN 13 : 9783843376570

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, beta-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex�, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting beta-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of - amylase by L. plantarum has been investigated. 224 pp. Englisch. N� de r�f. du vendeur 9783843376570

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Lactic Acid Fermentation of Sweet Potato

Ramesh C. Ray|Smita H. Panda|P. S. Shivkumar

Edit� par LAP LAMBERT Academic Publishing, 2010

ISBN 10 : 3843376573 ISBN 13 : 9783843376570

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ray Ramesh C.Dr. Ramesh C. Ray is currently working as Principal Scientist (Microbiology) at Central Tuber Crops Research Institute, Bhubaneswar, India. He has 105 original research papers published in International Journals, 40 . N� de r�f. du vendeur 5467536

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Lactic Acid Fermentation of Sweet Potato | Lactic acid fermentation

Ramesh C. Ray (u. a.)

Edit� par LAP LAMBERT Academic Publishing, 2010

ISBN 10 : 3843376573 ISBN 13 : 9783843376570

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Lactic Acid Fermentation of Sweet Potato

Ramesh C. Ray

Edit� par LAP LAMBERT Academic Publishing Dez 2010, 2010

ISBN 10 : 3843376573 ISBN 13 : 9783843376570

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, �-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex�, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting �-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of �- amylase by L. plantarum has been investigated.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 224 pp. Englisch. N� de r�f. du vendeur 9783843376570

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Lactic Acid Fermentation of Sweet Potato : Lactic acid fermentation

Ramesh C. Ray

Edit� par LAP LAMBERT Academic Publishing, 2010

ISBN 10 : 3843376573 ISBN 13 : 9783843376570

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, beta-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex�, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting beta-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of - amylase by L. plantarum has been investigated. N� de r�f. du vendeur 9783843376570

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