02522oam 2200457Mu 450 991079538900332120200128075246.01-000-76095-20-429-27478-51-000-76109-6(CKB)4940000000149786(MiAaPQ)EBC5988884(OCoLC)1130023006(OCoLC)1130249741(OCoLC-P)1130023006(FlBoTFG)9780429274787(EXLCZ)99494000000014978620191207d2020 uy 0engurcnu---unuuutxtrdacontentcrdamediacrrdacarrierFermented Food Products[electronic resource]1st editionMilton CRC Press LLC20201 online resource (430 pages)Description based upon print version of record.0-367-22422-4 Fermented food playan important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process.Describes various fermented food products, especially indigenous productsPresents health benefits of fermented food productsExplains mechans involved in the production of fermented foodsDiscusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated informationregarding various types of fermented food products and will learn the effect these fermented food products have on human health.Fermented foodsFermented foods.664.024Sankaranarayanan A1556340Amaresan N1556341Dhanasekaran Dharumadurai1556342OCoLC-POCoLC-PBOOK9910795389003321Fermented Food Products3818948UNINA