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Book Summary
About the Book : Fermenting Food
Traditional fermented foods are not only the staple food for most of developing
countries but also the key healthy food for developed countries. As the healthy
functions of these foods are gradually discovered, higher throughput
biotechnologies are being used to promote the fermented food industries. This
book discusses the general aspects of biochemistry and biotechnological
application of fermented foods involving acetic acid bacteria, lactic acid
bacteria, ethanolic yeasts, and fungi in accelerating the many and variable
functional factors in the fermented foods as well as metagenomics of fermented
foods.
- ISBN-13
- 9789395806473
- Language
- English
- Binding
- Paper Back
- Publisher
- The Hospitality Press
- Publishing Date
- 2023-01-01
- Total Pages
- 136
Fermenting Food
by Amitabh Ramachandran (Author),
The Hospitality Press (Publisher)
fictionfantasyyoung adultaward winning
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Product Specifications
Book Summary
About the Book : Fermenting Food
Traditional fermented foods are not only the staple food for most of developing
countries but also the key healthy food for developed countries. As the healthy
functions of these foods are gradually discovered, higher throughput
biotechnologies are being used to promote the fermented food industries. This
book discusses the general aspects of biochemistry and biotechnological
application of fermented foods involving acetic acid bacteria, lactic acid
bacteria, ethanolic yeasts, and fungi in accelerating the many and variable
functional factors in the fermented foods as well as metagenomics of fermented
foods.
Book Specifications
- ISBN-13
- 9789395806473
- Language
- English
- Binding
- Paper Back
- Publisher
- The Hospitality Press
- Publishing Date
- 2023-01-01
- Total Pages
- 136