Advances In Fermented Foods And Beverages
Language: English
Published by NEW INDIA PUBLISHING AGENCY- NIPA, 2021
- Hardcover
- New
Condition: New
£ 228.92
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Über den AutorGopal Kumar Sharma: Former Additional Director & Head, Grain Science and Technology Division, DRDO-DFRLKlappentextrnrnThe prime focus of this book is to present systematically the importance as well.
Seller Inventory # 490938458
- Title
- Advances In Fermented Foods And Beverages
- Author
- Gopal Kumar Sharma|Anil Dutt Semwal|Janifer Raj Xavier
- Publisher
- NEW INDIA PUBLISHING AGENCY- NIPA
- Publication year
- 2021
- Condition
- New
- Binding
- Gebunden
- Language
- English
- ISBN 10
- 9390175690
- ISBN 13
- 9789390175697
This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined.
The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
"Synopsis" may belong to another edition of this title.
About the Author
Anil Dutt Semwal, Director, DRDO-DFRL, Mysuru, Karnataka, India.
Janifer Raj Xavier, Scientist, Fruits and Vegetables Technology Division, DRDO-DFRL, Mysuru, Karnataka, India.
"About the title" may belong to another edition of this title.
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