Fermented Foods and Beverages of the WorldOlasupo, N AOdunfa, S AObayori, O S
This review describes lesser known cereal-based fermented foods and beverages produced in different parts of the world, in relation to techniques used in their manufacture, consumption patterns, nutrient contents and sensory properties. Aspects considered include: biochemical changes that occur during cerea...
“भारत” (Bharat) has one of the oldest civilizations in the world with vast history, food culture, bio-resources, ethnicity, and customs. Ethnic food has a cultural connotation in India and is linked to diverse ethnicity which...
Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Ferment... JRN Taylor - 《Encyclopedia of Grain Science》 被引量: 7发表: 2004年 Ethnic Fermented Foods and Beverages of Cambodia Fermentation starters, rice...
当当中华商务进口图书旗舰店在线销售正版《海外直订Microbiology of Fermented Foods and Beverages 发酵食品和饮料的微生物学》。最新《海外直订Microbiology of Fermented Foods and Beverages 发酵食品和饮料的微生物学》简介、书评、试读、价格、图片等相关信息,尽在Da
Summary This chapter focuses on the fermented foods and beverages developed from tropical root crops, microorganisms associated with fermentation processes and functional properties of these foods. The food fermentation process can be broadly categorized into solid state and liquid state. Solid state ...
More than 1000 types of major and minor ethnic fermented foods and alcoholic beverages are produced either naturally or by adding mixed starter cultures using indigenous knowledge of food fermentation in India. Diversity of microorganisms ranges from mycelia fungi to enzyme-producing to alcohol-producing...
Advances in fermented foods and beverages : improving quality, technologies and health benefits / Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beve...
This yeast predominates in most of the traditional fermented foods and beverages such as burukutu, merissa, bhatooru, seera, chhang, fufu, tape, ogi, puto, dosa, idli, papdam, kecap, laochao, warri, etc. In these traditional foods, yeast either alone or in association with bacteria and...
- 《Journal of Medicinal & Aromatic Plant Sciences》 被引量: 2发表: 2008年 Ethnic Fermented Foods and Beverages of Himachal Pradesh Himachal Pradesh is situated in the lap of the Western Himalayas with a diverse culture and cuisine. Mostly preparation and usage of fermented foods and alcoholic ...