Synopsis
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.
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About the Authors
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.
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Lactic Acid Fermentation of Sweet Potato
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LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843376573
ISBN 13: 9783843376570
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Taschenbuch. Condition: 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. Seller Inventory # 9783843376570
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Lactic Acid Fermentation of Sweet Potato
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Condition: 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 . Seller Inventory # 5467536
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Lactic Acid Fermentation of Sweet Potato | Lactic acid fermentation
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Taschenbuch. Condition: Neu. Lactic Acid Fermentation of Sweet Potato | Lactic acid fermentation | Ramesh C. Ray (u. a.) | Taschenbuch | 224 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843376570 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 107179895
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Lactic Acid Fermentation of Sweet Potato
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LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843376573
ISBN 13: 9783843376570
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Taschenbuch. Condition: 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, ß-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 ß-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 Landstraße 99, 66123 Saarbrücken 224 pp. Englisch. Seller Inventory # 9783843376570
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Lactic Acid Fermentation of Sweet Potato : Lactic acid fermentation
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Taschenbuch. Condition: 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. Seller Inventory # 9783843376570
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Lactic Acid Fermentation Of Sweet Potato: Lactic Acid Fermentation
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Lactic Acid Fermentation of Sweet Potato: Lactic acid fermentation
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