Fermented Foods, Part I: Biochemistry and Biotechnology

ISBN-13: 9780367737450 / Angielski / Miękka / 2020 / 413 str.

Didier Montet; Ramesh C. Ray

Opis

As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn

Spis treści

Fermented Foods: Artisan Household Technology To Biotechnology Era. Fermented Foods: Microbiology, Biochemistry & Biotechnology. Functional Fermented Foods. Yeasts In Fermented Foods And Beverages. Baker’s Yeast; Genomics, Proteomic And Technological Interventions. Fungal Biology And Biotechnology In Fermented Foods. Biotechnology Of Wine Yeasts. Acetic Acid Bacteria: Prospective Application In Food Biotechnology. Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods. Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing. Lactic Acid Bacteria As Functional Starter In Food Fermentations. Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry. Antimicrobial Resistance Of Fermented Food Bacteria. Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation. Bioactive Compounds Released In Food Fermentation. Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries. Applications Of Metagenomics To Fermented Foods. Acetic Acid Bacteria In Fermented Food And Beverages.

O autorze

Didier Montet, Ramesh C. Ray