Fermentation Process & Microbiology of Fermented Foods | Fermentation process of Fermented Food. Este artículo no está disponible.
Idioma: inglés
Editorial: LAP LAMBERT Academic Publishing, 2017
- Tapa blanda
- Nuevo
Librería: preigu, Osnabrück, Alemaniapreigu
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Fermentation Process & Microbiology of Fermented Foods | Fermentation process of Fermented Food | Manbir Singh (u. a.) | Taschenbuch | 140 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783659820960 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
N° de ref. del artículo 109048579
- Título
- Fermentation Process & Microbiology of Fermented Foods | Fermentation process of Fermented Food
- Autor
- Manbir Singh (u. a.)
- Editorial
- LAP LAMBERT Academic Publishing
- Año de publicación
- 2017
- Estado
- Neu
- Encuadernación
- Taschenbuch
- Idioma
- inglés
- ISBN 10
- 3659820962
- ISBN 13
- 9783659820960
- Peso del artículo
- 227 gramos
- Dimensiones
- 220 x 150 x 9 mm
- Catálogos de vendedores
- Bücher
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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Reseña del editor
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.
“Acerca de” puede pertenecer a otra edición de este título.