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Fermentation Process & Microbiology of Fermented Foods

Fermentation Process & Microbiology of Fermented Foodsaf Manbir Singh
Bag om Fermentation Process & Microbiology of Fermented Foods

Fermented food products make up a signi¿cant 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, ¿avor, texture, and nutritional pröle 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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783659820960
  • Indbinding:
  • Paperback
  • Sideantal:
  • 140
  • Udgivet:
  • 18. april 2017
  • Størrelse:
  • 150x9x220 mm.
  • Vægt:
  • 227 g.
  • BLACK WEEK
Leveringstid: 2-3 uger
Forventet levering: 14. december 2024

Beskrivelse af Fermentation Process & Microbiology of Fermented Foods

Fermented food products make up a signi¿cant 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, ¿avor, texture, and nutritional pröle 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.

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