LEADER 01245nam0 22002891i 450 001 UON00106707 005 20231205102618.688 010 $a91-554-0203-8 100 $a20020107d1974 |0itac50 ba 101 $aeng 102 $aSE 105 $a|||| 1|||| 200 1 $aˆThe ‰Aramaic Portions of the Pesiqta de Rab Kahana$eAccording to MS Marshall Or.24, the oldest known manuscript of the Pesiqta Kahana$fGerhard Svedlund 210 $aUppsala$cAcademia Ubsaliensis$d1974 215 $a153 p., [5] p. di tav.$d22 cm 410 1$1001UON00036843$12001 $aActa Universitatis Upsaliensis. Studia Semitica Upsaliensia$v2 606 $aLingua aramaica$xTesti$3UONC024529$2FI 620 $aSE$dUppsala$3UONL000426 676 $a492.2$cLINGUA ARAMAICA$v21 700 1$aSVEDLUND$bGerhard$3UONV068067$0665502 712 $aAcademia Ubsaliensis$3UONV249118$4650 801 $aIT$bSOL$c20250509$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00106707 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI GLOTT B 8 III 064 $eSI GL 4080 5 064 996 $aAramaic Portions of the Pesiqta de Rab Kahana$91306449 997 $aUNIOR LEADER 03345nam 2200553 a 450 001 9910958793503321 005 20200520144314.0 010 $a1-282-16300-0 010 $a9786612163005 010 $a90-272-9877-7 035 $a(CKB)1000000000578996 035 $a(EBL)622304 035 $a(OCoLC)70739224 035 $a(MiAaPQ)EBC622304 035 $a(DE-B1597)719814 035 $a(DE-B1597)9789027298775 035 $a(EXLCZ)991000000000578996 100 $a19980806d1999 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 04$aThe clause in English $ein honour of Rodney Huddleston /$fedited by Peter Collins, David Lee 205 $a1st ed. 210 $aAmsterdam ;$aPhiladelphia $cJohn Benjamins Pub. Co.$dc1999 215 $a1 online resource (352 p.) 225 1 $aStudies in language companion series,$x0165-7763 ;$vv. 45 300 $aDescription based upon print version of record. 311 08$a1-55619-931-7 311 08$a90-272-3048-X 320 $aIncludes bibliographical references and index. 327 $aTHE CLAUSE IN ENGLISH; Editorial page; Title page; LCC data; Table of contents; Contributors; Introduction; Curriculum Vitae of Rodney Desmond Huddleston; The semantics of English quantifiers; Language, linear precedence and parentheticals; The English modifier well; The deictic-presentation construction in English; Relative clauses: Structure and typology on the periphery of standard English; Post nominal modifiers in the English noun phrase; Elliptical clauses in spoken and written English; On the nature of ?I believe Jack to arrive tomorrow; Intransitive prepositions: Are they viable? 327 $aSentences, clauses, statements and propositionsSome interactions between tense and negation in English; The English accusative-and-infinitive construction: A categorial analysis; On the boundaries of syntax: Non-syntagmatic relations; Gerund participles and head-complement inflection conditions; Isolated if-clauses in Australian English; Functional and structural: The practicalities of clause knowledge in language education; Subject Index; STUDIES IN LANGUAGE COMPANION SERIES (SLCS) 330 $aThe focus in this volume is on grammatical aspects of the clause in English, presenting a fine balance between theoretically- and descriptively-oriented approaches. Some authors investigate the status and properties of 'minor' or 'fringe' constructions, including 'deictic-presentationals'; non-restrictive relative clauses with that; 'isolated if-clauses', and 'exceptional clauses'. In some articles the validity of conventional accounts and approaches is questioned: such as traditional constituency trees and labelled bracketings as a means of representing relationships between par 410 0$aStudies in language companion series ;$vv. 45. 606 $aEnglish language$xClauses 615 0$aEnglish language$xClauses. 676 $a425 701 $aHuddleston$b Rodney D$0202952 701 $aCollins$b Peter$f1950-$01786289 701 $aLee$b David$g(David A.)$01370070 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910958793503321 996 $aThe clause in English$94375614 997 $aUNINA LEADER 05600nam 2200733 a 450 001 9911019506803321 005 20200520144314.0 010 $a9786610827114 010 $a9781119201847 010 $a1119201845 010 $a9781280827112 010 $a1280827114 010 $a9780470121528 010 $a0470121521 035 $a(CKB)1000000000354616 035 $a(EBL)290288 035 $a(OCoLC)162502457 035 $a(SSID)ssj0000154975 035 $a(PQKBManifestationID)11163897 035 $a(PQKBTitleCode)TC0000154975 035 $a(PQKBWorkID)10099685 035 $a(PQKB)10897927 035 $a(PQKBManifestationID)16030360 035 $a(PQKB)20962544 035 $a(MiAaPQ)EBC290288 035 $a(FR-PaCSA)88944625 035 $a(FRCYB88944625)88944625 035 $a(Perlego)2760233 035 $a(EXLCZ)991000000000354616 100 $a20070208d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFinancial econometrics $efrom basics to advanced modeling techniques /$fSvetlozar T. Rachev ... [et al.] 210 $aHoboken, N.J. $cWiley$dc2007 215 $a1 online resource (575 p.) 225 1 $aFrank J. Fabozzi series 300 $aDescription based upon print version of record. 311 08$a9780471784500 311 08$a0471784508 320 $aIncludes bibliographical references and index. 327 $aFinancial Econometrics: From Basics to Advanced Modeling Techniques; Contents; Preface; Abbreviations and Acronyms; About the Authors; Chapter 1: Financial Econometrics: Scope and Methods; THE DATA GENERATING PROCESS; FINANCIAL ECONOMETRICS AT WORK; TIME HORIZON OF MODELS; APPLICATIONS; APPENDIX: INVESTMENT MANAGEMENT PROCESS; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 2: Review of Probability and Statistics; CONCEPTS OF PROBABILITY; PRINCIPLES OF ESTIMATION; BAYESIAN MODELING; APPENDIX A: INFORMATION STRUCTURES; APPENDIX B: FILTRATION 327 $aCONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION)Chapter 3: Regression Analysis: Theory and Estimation; THE CONCEPT OF DEPENDENCE; REGRESSIONS AND LINEAR MODELS; ESTIMATION OF LINEAR REGRESSIONS; SAMPLING DISTRIBUTIONS OF REGRESSIONS; DETERMINING THE EXPLANATORY POWER OF A REGRESSION; USING REGRESSION ANALYSIS IN FINANCE; STEPWISE REGRESSION; NONNORMALITY AND AUTOCORRELATION OF THE RESIDUALS; PITFALLS OF REGRESSIONS; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 4: Selected Topics in Regression Analysis; CATEGORICAL AND DUMMY VARIABLES IN REGRESSION MODELS 327 $aCONSTRAINED LEAST SQUARESTHE METHOD OF MOMENTS AND ITS GENERALIZATIONS; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 5: Regression Applications in Finance; APPLICATIONS TO THE INVESTMENT MANAGEMENT PROCESS; A TEST OF STRONG-FORM PRICING EFFICIENCY; TESTS OF THE CAPM; USING THE CAPM TO EVALUATE MANAGER PERFORMANCE: THE JENSEN MEASURE; EVIDENCE FOR MULTIFACTOR MODELS; BENCHMARK SELECTION: SHARPE BENCHMARKS; RETURN-BASED STYLE ANALYSIS FOR HEDGE FUNDS; HEDGE FUND SURVIVAL; BOND PORTFOLIO APPLICATIONS; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION) 327 $aChapter 6: Modeling Univariate Time SeriesDIFFERENCE EQUATIONS; TERMINOLOGY AND DEFINITIONS; STATIONARITY AND INVERTIBILITY OF ARMA PROCESSES; LINEAR PROCESSES; IDENTIFICATION TOOLS; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 7: Approaches to ARIMA Modeling and Forecasting; OVERVIEW OF BOX-JENKINS PROCEDURE; IDENTIFICATION OF DEGREE OF DIFFERENCING; IDENTIFICATION OF LAG ORDERS; MODEL ESTIMATION; DIAGNOSTIC CHECKING; FORECASTING; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 8: Autoregressive Conditional Heteroskedastic Models; ARCH PROCESS 327 $aGARCH PROCESSESTIMATION OF THE GARCH MODELS; STATIONARY ARMA-GARCH MODELS; LAGRANGE MULTIPLIER TEST; VARIANTS OF THE GARCH MODEL; GARCH MODEL WITH STUDENT'S; DISTRIBUTED INNOVATIONS; MULTIVARIATE GARCH FORMULATIONS; APPENDIX: ANALYSIS OF THE PROPERTIES OF THE GARCH(1,1) MODEL; CONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION); Chapter 9: Vector Autoregressive Models I; VAR MODELS DEFINED; STATIONARY AUTOREGRESSIVE DISTRIBUTED LAG MODELS; VECTOR AUTOREGRESSIVE MOVING AVERAGE MODELS; FORECASTING WITH VAR MODELS; APPENDIX: EIGENVECTORS AND EIGENVALUES 327 $aCONCEPTS EXPLAINED IN THIS CHAPTER (IN ORDER OF PRESENTATION) 330 $aA comprehensive guide to financial econometrics Financial econometrics is a quest for models that describe financial time series such as prices, returns, interest rates, and exchange rates. In Financial Econometrics, readers will be introduced to this growing discipline and the concepts and theories associated with it, including background material on probability theory and statistics. The experienced author team uses real-world data where possible and brings in the results of published research provided by investment banking firms and journals. Financial Econometrics clearly explains the te 410 0$aFrank J. Fabozzi series. 606 $aEconometrics 606 $aFinance$xMathematical models 615 0$aEconometrics. 615 0$aFinance$xMathematical models. 676 $a332.015195 701 $aRachev$b S. T$g(Svetlozar Todorov)$059738 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019506803321 996 $aFinancial econometrics$94423019 997 $aUNINA LEADER 11171nam 22005413 450 001 9911019138303321 005 20250217120731.0 010 $a9781119776550 010 $a1119776554 035 $a(CKB)37525562200041 035 $a(MiAaPQ)EBC31907275 035 $a(Au-PeEL)EBL31907275 035 $a(OCoLC)1500717330 035 $a(Exl-AI)31907275 035 $a(EXLCZ)9937525562200041 100 $a20250217d2025 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFermentative Nutraceuticals 205 $a1st ed. 210 1$aNewark :$cJohn Wiley & Sons, Incorporated,$d2025. 210 4$d©2025. 215 $a1 online resource (323 pages) 311 08$a9781119775638 311 08$a1119775639 327 $aCover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Bioactive Compounds and Their Benefits -- 1.1 Introduction -- 1.2 Bioactive Compounds of Microbial Origin -- 1.2.1 Bacterial Origin -- 1.2.1.1 Probiotics -- 1.2.1.2 Prebiotics -- 1.2.1.3 Biogenics -- 1.2.2 Microalgal Origin -- 1.2.2.1 Spirulina -- 1.2.2.2 Nostoc -- 1.2.2.3 Chlorella -- 1.2.2.4 Dunaliella -- 1.3 Bioactive Compounds of Animal Origin -- 1.3.1 Marine Invertebrates -- 1.3.1.1 Chitin and Chitosan -- 1.3.1.2 Glucosamine -- 1.3.1.3 Chondroitin -- 1.3.1.4 Collagen -- 1.3.2 Marine Fishes -- 1.3.2.1 Omega-3 Fatty Acids -- 1.4 Bioactive Compounds Derived from Mammals -- 1.4.1 Conjugated Linoleic Acid -- 1.4.2 Milk Peptides -- 1.4.3 L-Carnitine -- 1.4.4 Choline -- 1.4.5 Melatonin -- 1.5 Bioactive Compounds of Endophytic Origin -- 1.6 Conclusion -- References -- Chapter 2 Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components -- Introduction -- 2.1 Terpenes/Terpinoids -- 2.2 Alkaloids -- 2.3 Phenolic/Ployphenolics -- 2.4 Solid-State Fermentation -- 2.5 Important Aspects of SSF -- 2.6 Microorganisms Involved in SSF -- 2.6.1 Fungi -- 2.6.2 Bacteria -- 2.6.3 Yeast -- 2.7 Solid-State Fermentation for the Enhancement of Bioactive Components -- 2.7.1 Improvement of Phenolic Bioactive Components -- 2.7.2 Improvement of Alkaloids -- 2.7.3 Improvement of Terpenoids -- Conclusions -- References -- Chapter 3 Biopreservative Agents for Food Applications -- Abbreviations -- 3.1 Introduction -- 3.2 Need of Biopreservation -- 3.3 Fermentation: A Crucial Aspect of Biopreservation -- 3.4 Biopreservative Agents -- 3.5 Natural Antimicrobials: Their Classification -- 3.5.1 Lactic Acid Bacteria -- 3.5.2 Bacteriocins -- 3.5.2.1 Bacteriocin in Context with Hurdle Technology -- 3.6 Antimicrobial Agents in Plants and Animals. 327 $a3.6.1 Antimicrobial Agents From Animal Sources -- 3.6.1.1 Lysozyme -- 3.6.1.2 Pleurocidin -- 3.6.1.3 Defensin -- 3.6.1.4 Lactoferrin -- 3.6.1.5 Ovotransferrin -- 3.6.1.6 Protamine -- 3.6.1.7 Chitosan -- 3.6.2 Antimicrobial Agents From Plant Sources -- 3.6.2.1 Prohibitins -- 3.6.2.2 Inhibitins -- 3.6.2.3 Post Inhibitins -- 3.6.2.4 Phytoalexins -- 3.6.2.5 Plant Pigments -- 3.7 Bacteriophages and Endolysins: Applications in Food Industry -- 3.8 Conclusion -- References -- Chapter 4 Bioactive Peptides From Fermented Pulses -- 4.1 Introduction -- 4.2 Methods of Bioactive Peptide Production -- 4.2.1 Gastrointestinal Digestion -- 4.2.2 In Vitro Enzymatic Hydrolysis -- 4.2.3 Food Processing -- 4.2.4 Bacterial Fermentation -- 4.3 Pharmacological Properties of Bioactive Peptides -- 4.3.1 Anti-Hypertensive Activity -- 4.3.1.1 ACE Inhibitory Peptides From Pea (Pisum sativum) -- 4.3.1.2 ACE Inhibitory Peptides From Mung Bean (Vigna radiata) -- 4.3.1.3 ACE Inhibitory Peptides From Soybean (Glycine max) -- 4.3.1.4 ACE Inhibitory Peptides From Chickpea (Cicer arietinum) -- 4.3.1.5 ACE Inhibitory Peptides From Red Beans (Phaseolus vulgaris) -- 4.3.2 Antioxidant Activity -- 4.3.2.1 Antioxidant Activity of Pinto Bean -- 4.3.2.2 Antioxidant Activity of Common Bean -- 4.3.2.3 Antioxidant Properties of Soya Bean (Glycin max) -- 4.3.2.4 Antioxidant Properties of Chickpea (Cicer arietinum) -- 4.3.3 Anticancer Activity -- 4.3.3.1 Anticancer Activity of Common Bean -- 4.3.3.2 Anticancer Activity of Mung Bean -- 4.3.3.3 Anticancer Activity of Soybean -- 4.3.3.4 Anticancer Activity of Chickpea -- 4.3.4 Antimicrobial Property -- 4.3.4.1 Mung Bean -- 4.3.4.2 Soybean -- 4.3.4.3 Antimicrobial Peptides from Chickpea -- 4.3.4.4 Red Beans -- 4.3.4.5 Limia Beans -- 4.3.4.6 Bitter Beans -- 4.3.4.7 Haricot Beans -- 4.3.5 Antidiabetic Property -- 4.3.5.1 Glycine Max -- 4.3.5.2 Mung Bean. 327 $a4.3.5.3 Chickpea -- 4.3.5.4 Cow Pea -- References -- Chapter 5 Physiological Activities of Bioactive Peptides Against Diabetes and Obesity -- 5.1 Introduction -- 5.1.1 Sources of Bioactive Peptide -- 5.1.2 Pharmacological Properties of Bioactive Peptides -- 5.1.2.1 Antioxidant Properties of Bioactive Peptides -- 5.1.2.2 Antimicrobial Properties -- 5.1.2.3 Immunomodulatory Properties -- 5.1.2.4 Cytomodulatory Properties -- 5.1.2.5 Metabolic Effects -- 5.2 Bioactive Peptides on Human Health -- 5.2.1 Bioactive Peptides Against Obesity -- 5.2.2 Cholesterol-Lowering Peptides -- 5.2.3 Mechanism of Action of Antidiabetic Peptides Against Type 2 Diabetes (T2D) -- 5.2.4 Mechanism of Action of Anti-Inflammatory Peptides -- 5.3 Diversity in Production of Bioactive Peptides -- 5.3.1 Enzymatic Hydrolysis -- 5.3.1.1 In Vitro Study of Egg Hydrolysate (EH)/ Peptides -- 5.3.1.2 In Vivo Studies of Egg White Hydrolysate (EWH)/Peptides -- 5.3.1.3 In Vitro Studies of Soy Hydrolysates (SH)/ Peptides -- 5.3.1.4 In Vivo Studies of Soy Hydrolysate (SH)/ Peptides -- 5.3.2 Gastrointestinal Digestion -- 5.3.3 Fermentation -- 5.3.4 Genetic Engineering -- 5.4 Purification and Characterization of Bioactive Peptides -- 5.5 Conclusion -- References -- Chapter 6 Biosurfactant Production From Economical Sources -- 6.1 Introduction -- 6.2 Classification of Biosurfactants -- 6.2.1 Glycolipids -- 6.2.1.1 Rhamnolipids -- 6.2.1.2 Trehalolipids -- 6.2.1.3 Sophorolipids -- 6.2.2 Lipopeptides and Lipoproteins -- 6.2.3 Phospholipids, Fatty Acid, and Neutral Lipids -- 6.2.4 Polymeric Biosurfactants -- 6.2.5 Particulate Biosurfactants -- 6.3 Biosurfactant Production -- 6.4 Factors Influencing Biosurfactant Production -- 6.4.1 Carbon Supply -- 6.4.2 Nitrogen Source -- 6.4.3 C/N Ratio -- 6.4.4 Influence of Physical Variables -- 6.4.4.1 pH -- 6.4.4.2 Temperature. 327 $a6.4.4.3 Aeration and Agitation Rate -- 6.4.4.4 Quantity of Inoculum -- 6.5 Conventional Substrates for Biosurfactant Production -- 6.6 Food Industry Byproducts for Biosurfactant Production -- 6.7 Agro-Industrial Waste Utilization in Biosurfactant Production -- 6.8 Economic Feasibility -- 6.8.1 Production Cost of Biosurfactant -- 6.8.2 Strategies for Feasible Commercial Biosurfactant Production -- 6.9 Applications of Biosurfactants -- 6.10 Conclusion -- References -- Chapter 7 Biofortification of Food Using Fermentation -- 7.1 Introduction -- 7.2 The Need for Biofortification -- 7.3 Why Biofortification via Fermentation? -- 7.4 Nutrients that Have Been Fortified Using Fermentation Approaches -- 7.4.1 Folate -- 7.4.2 Riboflavin and Other Nutrients -- 7.5 Application of Biofortification -- 7.6 Comparative Advantages -- 7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods -- 7.8 Conclusion -- References -- Chapter 8 Consumers and Health Claims of Nutraceuticals -- 8.1 Introduction -- 8.2 Consumers for Nutraceuticals -- 8.3 Factors Influencing Consumer's Food Preferences -- 8.4 Health Claims and Their Substantiation -- 8.5 International Regulatory Framework for Nutraceuticals' Health Claims -- 8.5.1 Japanese Regulatory System -- 8.5.2 American Regulatory System -- 8.5.3 European Regulatory System -- 8.5.4 Canadian Regulatory System -- 8.5.5 Australian and New Zealand Regulatory System -- 8.5.6 Chinese Regulatory System -- 8.5.7 Indian Regulatory System -- 8.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims -- 8.6.1 Skin Health -- 8.6.2 Cardiovascular Diseases -- 8.6.3 Cancer Therapy -- 8.6.4 Antiviral Effect -- 8.6.5 Other Health Benefits -- 8.7 Conclusion -- References -- Chapter 9 Application of Bacteriocin in Wine -- 9.1 Introduction -- 9.2 Bacteriocin -- 9.2.1 Bacteriocins' Classes. 327 $a9.2.2 Bacteriocin Production -- 9.2.3 Bacteriocin Extraction -- 9.2.4 Bacteriocin Screening -- 9.2.5 Bacteriocin Purification -- 9.2.6 Bacteriocin Mode of Action -- 9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin -- 9.4 Potential Application of Bacteriocin in Food Industry -- 9.5 Bacteriocin in Wine -- 9.5.1 Bacteriocin Production Under Winery Conditions -- 9.5.2 The Most Common LAB Bacteriocin in Wine -- 9.5.2.1 Nisin -- 9.5.2.2 Pediocin -- 9.5.2.3 Plantaricin -- 9.5.3 Corroborative Effect of Bacteriocin and Sulfur Dioxide in Wine -- 9.6 Factor Affecting Activity of Bacteriocin -- 9.7 Safety and Regulatory Consideration of Bacteriocin -- 9.8 Conclusion -- References -- Chapter 10 Current Trends in Fermentative Nutraceuticals -- 10.1 Introduction -- 10.2 Phytochemicals -- 10.3 Polyphenolic Compounds -- 10.4 Alkaloids -- 10.5 Terpenoids -- 10.6 Prebiotics -- 10.7 Polysaccharides -- 10.8 Poly Amino Acids -- 10.9 Polyunsaturated Fatty Acids -- 10.10 Conclusions -- References -- Chapter 11 Bioactive Compounds in Fermented Seafood and Their Health Benefits -- 11.1 Introduction -- 11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits -- 11.2.1 Fatty Acid -- 11.2.2 Peptides -- 11.2.3 Bacteriocin -- 11.2.4 Polysaccharides -- 11.2.5 Phenolic Compounds -- 11.2.6 Organic Acid -- 11.2.7 Carotenoids -- 11.3 Challenges and Future Aspects -- References -- Index -- Also of Interest -- EULA. 330 $aThis book series, 'Fermentative Scope: Bioprocessing in Food Science,' provides an extensive exploration of food science, focusing on bioprocessing technologies such as microbial fermentation, enzyme technology, genetic engineering, and bioreactor design. It examines the principles, applications, and constraints of advanced bioprocessing methods, emphasizing their role in sustainable food production amidst global challenges like population growth and climate change. The series aims to compile and disseminate research for postgraduate students, researchers, and industry professionals, addressing topics such as bioactive compounds, solid-state fermentation, food safety, and the enhancement of nutritional and functional properties of food. The content is structured to meet academic and industry needs, encouraging informed decision-making in food technology adoption and development.$7Generated by AI. 606 $aFermentation$7Generated by AI 606 $aFood science$7Generated by AI 615 0$aFermentation 615 0$aFood science 676 $a572.429 700 $aSindhu$b Meena$01841985 701 $aPanghal$b Anil$01730357 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019138303321 996 $aFermentative Nutraceuticals$94421915 997 $aUNINA