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Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team
| Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina | 664.024 |
| Collana | Food Biology Series |
| Soggetto topico |
Food - Biotechnology
Food - Microbiology Fermentation Fermented foods |
| ISBN |
0-429-15716-9
1-4822-2309-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America
11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section |
| Record Nr. | UNINA-9910786760903321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team
| Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina | 664.024 |
| Collana | Food Biology Series |
| Soggetto topico |
Food - Biotechnology
Food - Microbiology Fermentation Fermented foods |
| ISBN |
0-429-15716-9
1-4822-2309-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America
11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section |
| Record Nr. | UNINA-9910822997203321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||