The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog

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Yes, you can access Microorganisms and Fermentation of Traditional Foods by Ramesh C. Ray, Montet Didier, Ramesh C. Ray, Montet Didier in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher

CRC Press

Year

2014

ISBN

9781482223095

Edition

Topic

Biological Sciences

Subtopic

Biology

Index

Biological Sciences

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 Foods
Color Plate Section