Fermentation Process & Microbiology of Fermented Foods | Fermentation process of Fermented Food

Manbir Singh (u. a.)

ISBN 10: 3659820962 / ISBN 13: 9783659820960

Editore: LAP LAMBERT Academic Publishing, 2017

Fermentation Process & Microbiology of Fermented Foods | Fermentation process of Fermented Food | Manbir Singh (u. a.) | Taschenbuch | 140 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783659820960 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 109048579

Riassunto:

Fermented food products make up a significant part of diet in developing and developed nations. These act as vehicles of health promoting metabolites and probiotic organisms. These are currently being promoted to prevent or cure a range of diseases from obesity to cancer.In Food Fermentation Technology, growth and metabolic activities of microorganisms are utilized for the preservation and transformation of food materials. The metabolites of fermenting microorganisms inhibit growth of pathogenic and spoilage causing microorganisms which extends their shelf life. Fermentation introduces characteristic aroma, flavor, texture, and nutritional profile into food, besides removing anti-nutritional factors and toxins.Traditional food fermentation processes can be lactic acid, fungal or alkaline fermentations which produce fermented foods such as Yogurt, Saurekraut, kimchi, meat sausages etc. Many fermented foods are highly nutritional and have anti-aging and anticancer properties.

Dati bibliografici

Titolo: Fermentation Process & Microbiology of ...
Casa editrice: LAP LAMBERT Academic Publishing
Data di pubblicazione: 2017
Legatura: Taschenbuch
Condizione: Neu