Handbook of indigenous foods involving alkaline fermentation / edited by Prabir K. Sarkar, M. J. Robert Nout.
Material type:
TextSeries: Publication details: Boca Raton: CRC Press; 2015.Description: xxviii, 601 pages : illustrationsISBN: - 9781466565296 (hardcover : alk. paper)
- 664.001/579 SAR
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Dept. of Bio-Technology General Stacks | Dept. of Bio-Technology | 664.001/579 SAR (Browse shelf(Opens below)) | Available | BTY2705 |
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| 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 MAT Food microbiology : an introduction / | 664.001/579 SAR Handbook of indigenous foods involving alkaline fermentation / | 664.001 MAT Microbiology of Fresh Produce/ | 664.00157 LEE Handbook of Probiotics and Prebiotics/ | 664.024 MED Fermentation Technology/ |
Includes bibliographical references and index.
Diversity of foods involving alkaline fermentation -- Microorganisms predominating in alkaline fermented foods -- Quality aspects of alkaline fermented foods -- Safety aspects of alkaline fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- Challenges associated with technological aspects for modernization of alkaline fermented foods -- Value-added products from alkaline fermented foods or from microorganisms predominating therein -- Future of alkaline fermented foods for traditional markets / M. J. Robert Nout and Prabir K. Sarkar -- Outlook / M. J. Robert Nout and Prabir K. Sarkar.
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