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Frontiers in food biotechnology / editors, Chetan Sharma, Anil K. Sharma, and K.R. Aneja (Department of Biotechnology, Maharishi Markandeshwar Engineering College, Maharishi Markandeshwar University, Mullana-Ambala, India, and others).
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|Subject:||Food > Biotechnology.
Genetically modified foods.
Nutrition > Genetic aspects.
- ISBN: 9781634846790
- ISBN: 1634846796
- Physical Description: 1 online resource.
- Publisher: Hauppauge, New York : Nova Science Publisher's, Inc., 
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| FRONTIERS IN FOOD BIOTECHNOLOGY ; FRONTIERS IN FOOD BIOTECHNOLOGY ; Library of Congress Cataloging-in-Publication Data; CONTENTS ; PREFACE ; Chapter 1 LACTIC ACID BACTERIA (LAB) IN FOOD AND FERMENTED PRODUCTS ; Abstract; Introduction; Fermented Foods; Microbiology of Different Types of Fermented Products; 1. Dairy Products; 1.1. Yoghurt; Preparation of Yogurt; 1.2. Fermented Milk Beverages; Kefir; Preparation of Kefir; Koumiss; 1.3. Cheese; 2. Cereal and Legume Based Fermented Foods; 3. Fermented Vegetables; 4. Fermented Meat; 5. Wine; Benefits of Fermentation
1. Improvement of Nutrition Value2. Improvement of Health; 3. Preservation and Enhancement of Safety; 4. Improvement of Flavour; Conclusion; References; Chapter 2 PROBIOTICS, PREBIOTICS AND SYNBIOTICS: CURRENT STATUS AND FUTURE PROSPECTS ; Abstract; Probiotics; Probiotic Microbes, Their Selection Criterion and Mode of Action; Viability of Probiotics; Prebiotics; Functions; Selection of the Suitable Prebiotic; Substances Used as Prebiotics; Synbiotics; Health Benefits of Probiotics, Prebiotics and Synbiotics; Future Prospects; References
Chapter 3 INDIGENOUS FERMENTED FOODS AND BEVERAGES Abstract; Introduction; Origin and Rationale of Fermentation; Fermented Beverages; Jhara/Harhia; Soor; Jann; Daru; Palm Wine or Toddy; Jackfruit Wine; Zutho; Feni/Fenny; Apong; Kodo Ko Jaanr; Xaj Pani; Judima; Chhang; Yu; Themsing; Sujen; Kiad; Tchang/Jhar; Sura; Handia; Chulli; Angoori; Mahua; Cereal Based (With/Without Pulses) Fermented Foods; Idli; Dosa, Dhokla and Khaman; Selroti; Fermented Rice; Ambali; Bhattejaanr and Anarshe; Sez; Kulcha, Nan and Bhatura; Siddhu; Marchu; Parotta; Babru; Taotjo
Cereal Based Fermented Sweets and SnacksJalebi; Gulgule; Chhuchipatra Pitha; Pulse Based Fermented Foods; Kinema; Tungrymbai; Aakhone; Bekang; Peruyaan; Aagya; Chukchoro; Adai and Vada; Hawaizaar; Wadi; Fermented Vegetables and Fruits; Vegetable and Unripe Fruits Based Fermented Foods and Pickles; Sinki; Pickles; Sauerkraut; Kimchi; Gundruk; Mesu; Soibum; Hiring; Fermented Milk Products; Yogurt; Dahi; Mishti Doi; Shrikhand; Lassi; Cheese; Fermented Fish Products; Ngari; Hentak; Tungtap; Lonailish; Jaadi; Fermented Meat Products; Kargyong; Jamma or Geema; Arjia; Satchu; Kheuri; Suko Ka Masu
ChartayshaChilu; Conclusion; References; Chapter 4 BACTERIOCINS AS POTENTIAL BIOPRESERVATIVES IN FOODS: AN OVERVIEW; Abstract; Introduction; Sources of Biopreservatives; Discovery of Bacteriocins; Differences between Bacteriocins and Antibiotics; Classification of Bacteriocins; Bactibase; Mode of Action; Commercially Available Bacteriocins; Nisin; Pediocin; Use of Bacteriocins as Biopreservative in Various Food Systems; Meat and Meat Products; Milk and Milk Products; Fruits and Vegetables; Seafood Products; Cereals Products; Conclusion; References
|Source of Description Note:|| Description based on print version record and CIP data provided by publisher; resource not viewed.
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