國立虎尾科技大學 |

Fermented food products

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Fermented food products/ edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran.
other author:	Sankaranarayanan, A.
Published:	Boca Raton, FL :CRC Press, : c2020.,
Description:	1 online resource (xviii, 411 p.) :ill. :
Subject:	Fermented foods. -
Online resource:	https://www.taylorfrancis.com/books/9780429274787
ISBN:	9780429274787

Fermented food products
Fermented food products[electronic resource] /edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran. - 1st ed. - Boca Raton, FL :CRC Press,c2020. - 1 online resource (xviii, 411 p.) :ill.

Includes bibliographical references and index.

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. Describes various fermented food products, especially indigenous products. Presents health benefits of fermented food products. Explains mechanisms involved in the production of fermented foods. Discusses molecular tools and its applications and therapeutic uses of fermented foods. The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

ISBN: 9780429274787Subjects--Topical Terms:

582635
Fermented foods.

LC Class. No.: TP371.44 / .F474 2020

Dewey Class. No.: 664.024

Fermented food products
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245 0 0 $a Fermented food products $h [electronic resource] / $c edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran.
250 $a 1st ed.
260 $a Boca Raton, FL : $b CRC Press, $c c2020.
300 $a 1 online resource (xviii, 411 p.) : $b ill.
504 $a Includes bibliographical references and index.
520 $a Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. Describes various fermented food products, especially indigenous products. Presents health benefits of fermented food products. Explains mechanisms involved in the production of fermented foods. Discusses molecular tools and its applications and therapeutic uses of fermented foods. The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.
588 $a Description based on print version record.
650 0 $a Fermented foods. $3 582635
650 0 $a Food $x Microbiology. $3 561748
700 1 $a Sankaranarayanan, A. $e editor. $3 1387939
700 1 $a Amaresan, N. $e editor. $3 1394311
700 1 $a Dhanasekaran, Dharumadurai. $3 1435286
856 4 0 $u https://www.taylorfrancis.com/books/9780429274787