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OverviewMicrobiology was borne due to the curiosity in traditional fermentation. A variety of products are being obtained by exploiting microorganisms inadvertently. However, documentation of this traditional knowledge with research inputs on microbiological and biochemical features and evolving into better and safer products is of contemporary relevance. The book therefore, provides a systematic presentation of fermented products of India such as food, beverage, feed and dyes. The art of preparing the preserved culture starter as inoculum in beverage fermentation is highlighted. Current state of understanding of these products focusing on raw materials, fermentation process, microbial systems involved, biochemical changes, nutritive value with references for each product is presented. Finally, current implication of this knowledge in terms of use as probiotics, therapeutic and nutritive value, microbial and food preservation and safety aspects are discussed. The book should be useful to food scientists and technologists, food and beverage industries, nutritionists, microbiologists, researchers and any one else who may be utilizing traditional knowledge for the betterment of mankind. Full Product DetailsAuthor: Soundarapandian Sekar , Subbiah MariappanPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 1.10cm , Length: 22.90cm Weight: 0.290kg ISBN: 9783838360096ISBN 10: 3838360095 Pages: 192 Publication Date: 06 June 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |