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Fermented Foods, Part I - Biochemistry and Biotechnology (Paperback)
Loot Price: R1,495
Discovery Miles 14 950
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Fermented Foods, Part I - Biochemistry and Biotechnology (Paperback)
Series: Food Biology Series
Expected to ship within 12 - 17 working days
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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, more high throughput biotechnologies are being used to
promote the fermented food industries. As a result, the
microorganisms, process biochemistry, manufacturing, and
down-streaming processing, as well as the bioactive metabolites
released by the fermenting organisms and, above all, the healthy
functions of these foods were extensively researched. The
application and progress of biotechnology and biochemistry of
traditional fermented food systems are different from each other,
as the microorganisms and the food matrices vary widely. Part I
(Biochemistry and Biotechnology) of this book (Fermented Foods)
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. The detailed technological
interventions involved in different categories of fermented foods
such as fermented cereals (bread and sourdough), fermented milk
products (yogurt, cheese), fermented sausages, fermented vegetables
(kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee
and cocoa fermentations, and fermented beverages (animal- and
plant-based) with their potential and actual health benefits, are
discussed in Part II (Fermented Foods: Technological
Interventions).
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