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Significances of Solid State Fermentative Processing of Soibum: Soibum processing from bamboo shoot is more than preservation of perishable vegetable - Tapa blanda
Sinopsis
In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.
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Reseña del editor
In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.
Biografía del autor
Worked on the Nutritional Biochemistry of vegetable and legume, and on bamboo shoot fermentation. Published more than 20 research papers in national and international journals. Served as reviewer of research papers. Contributed to publication as Editor of Journal of North East Foods. Taught Biochemistry for about 25 yrs.
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- EditorialLAP LAMBERT Academic Publishing
- Año de publicación2017
- ISBN 10 3330047208
- ISBN 13 9783330047204
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas60
- Contacto del fabricanteno disponible
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Significances of Solid State Fermentative Processing of Soibum : Soibum processing from bamboo shoot is more than preservation of perishable vegetable
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LAP Lambert Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
Nuevo
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Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. Nº de ref. del artículo: 9783330047204
Cantidad disponible: 1 disponibles
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Significances of Solid State Fermentative Processing of Soibum
Publicado por
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
Nuevo
Tapa blanda
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Soibam GiriWorked on the Nutritional Biochemistry of vegetable and legume, and on bamboo shoot fermentation. Published more than 20 research papers in national and international journals. Served as reviewer of research papers. Contri. Nº de ref. del artículo: 151234435
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Significances of Solid State Fermentative Processing of Soibum: Soibum processing from bamboo shoot is more than preservation of perishable vegetable
Publicado por
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
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Librería: Revaluation Books, Exeter, Reino Unido
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Paperback. Condición: Brand New. 60 pages. 8.66x5.91x0.14 inches. In Stock. Nº de ref. del artículo: 3330047208
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Significances of Solid State Fermentative Processing of Soibum
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LAP Lambert Academic Publishing Jun 2017, 2017
ISBN 10: 3330047208
ISBN 13: 9783330047204
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Neuware -In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.Books on Demand GmbH, Überseering 33, 22297 Hamburg 60 pp. Englisch. Nº de ref. del artículo: 9783330047204
Cantidad disponible: 2 disponibles