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Fermented Food Products [[electronic resource]]
| Fermented Food Products [[electronic resource]] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Milton, : CRC Press LLC, 2020 |
| Descrizione fisica | 1 online resource (430 pages) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
SankaranarayananA
AmaresanN DhanasekaranDharumadurai |
| Soggetto topico | Fermented foods |
| ISBN |
1-000-76095-2
0-429-27478-5 1-000-76109-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910795389003321 |
| Milton, : CRC Press LLC, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented Food Products
| Fermented Food Products |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Milton, : CRC Press LLC, 2020 |
| Descrizione fisica | 1 online resource (430 pages) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
SankaranarayananA
AmaresanN DhanasekaranDharumadurai |
| Soggetto topico | Fermented foods |
| ISBN |
1-000-76095-2
0-429-27478-5 1-000-76109-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Foreword -- Preface -- About the Editors -- Contributors -- Section 1: Overview -- 1. Diversity of Global Fermented Food Products: An Overview -- Section 2: Traditional Fermented Food Products -- 2. Traditional Fermented Foods of Nigeria -- 3. Ethnic Fermented Foods of America -- 4. Traditional Fermented Food Products of Turkey -- 5. Processed Lichens Could be a Potential Functional Food with Special Reference to Traditional Dishes -- 6. Ethnic Probiotic Foods of South India and Their Health Benefits -- 7. Ethnic Selected Fermented Foods of Greece -- Section 3: Plant-Based Fermented Food Products -- 8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View -- 9. Fermented Soybean Foods in Asia -- 10. Fermented Protein-rich Plant-based Foods -- 11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview -- 12. Nutritional and Health Benefits of Idli and Dosa -- Section 4: Animal-Based Fermented Food Products -- 13. Fermented Meat Products: From the Technology to the Quality Control -- 14. Fermented Fish Products -- Section 5: Milk-Based Fermented Food Products -- 15. Kephir (Kefir): Fermented Dairy Product -- 16. Fermented Indigenous Indian Milk Products -- Section 6: Fermented Beverages -- 17. Kvass: A Fermented Traditional Beverage -- 18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics -- 19. Beer between Tradition and Innovation -- 20. Cider Production Techniques in North America and Europe -- 21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics -- Section 7: Molecular Tools in Fermented Food Products -- 22. Molecular Methods in Fermented Foods -- Section 8: Therapeutics and Fermented Foods -- 23. Therapeutic Uses of Fermented Food Products -- Index. |
| Record Nr. | UNINA-9910810679803321 |
| Milton, : CRC Press LLC, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||