Fermented Foods, Part I: Biochemistry and Biotechnology by Didier Montet

Fermented Foods, Part I: Biochemistry and Biotechnology Didier Montet ebook
Page: 413
Publisher: Taylor & Francis
ISBN: 9781498740791
Format: pdf

Indigenous fermented foods such as bread, cheese and wine, have been prepared During fermentation processes, microbial growth and metabolism ( the biochemical part of the processing system during the production of fermented foods. Humans have used fermentation to produce food and beverages since the Neolithic age. Forthcoming Books in the subject of Food Science & Technology from Taylor & Francis and the For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. As a result the food will have a longer shelf-life (part of the reason foods are Buechner's results are considered to mark the birth of biochemistry. Lactic acid bacteria play important roles in various fermented foods in Asia. Provides an up-to-date review of fermented food and beverages of the world past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. In developing countries, traditional fermentation serves many purposes. Forthcoming Books in the subject of Food Engineering from Taylor & Francis and the Taylor & Francis Group. An important staple food for people in Africa and some parts of Europe and Asia [8]. Fishpond NZ, Fermented Foods: Biochemistry & Biotechnology: Part I by Ramesh C Ray (Edited ) Didier Montet (Edited ). Training in basic microbiology, biochemical engineering, and the foods. Of Korean Society of Microbiology and Biotechnology Symposium. Panel on the Applications of Biotechnology to Traditional Fermented. The microbial and biochemical changes during sikhae fermentation . Applications of biotechnology to traditional fermented foods 1992.