The Fermented milk beverage: Kefir

ISBN-13: 9786204716879 / Angielski / Miękka / 60 str.

Gulsen Bayat

Opis

The present book includes four chapters that express the following briefly:Chapter One: This chapter involves an introduction about Kefir and its unique characteristics.Chapter Two: This section provides information on the importance of fermentation process including basics and types of fermentation, factors effecting fermentation, fermentative microorganisms, and effects of fermented products on health. Chapter Three: This section provides information on the chemical, microbial, nutritional, therapeutic, and antibacterial properties of Kefir in addition to vitamin, protein and mineral structure. Chapter Four: This section summarizes the importance of kefir and its characteristics.

O autorze

Bayat, GulsenDr. Bayat obtained her PhD in Tourism and Hotel Management from Ataturk University, Turkey. She is currently working at gastronomy and culinary arts department in Igdir University as an assistant professor. She has attended several national scientific conferences.