Fermented foods. Biochemistry and biotechnology / Part I, (2016)

• Record Type: Book
• Other Titles: Biochemistry and biotechnology
• Further Information: Note: Edited by Didier Montet and Ramesh C. Ray.
• Editors: Montet, Didier; Ray, Ramesh C
• Contents: Fermented Foods: Artisan Household Technology To Biotechnology Era; Dr. Aly F. El Sheikha Fermented Foods: Microbiology, Biochemistry & Biotechnology; Professor Andrew Westby Functional Fermented Foods; Prof. Katarzyna Chojnacka Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhalla Baker’s Yeast; Genomics, Proteomic And Technological Interventions; Dr. J. P. Saranraj Fungal Biology And Biotechnology In Fermented Foods; Prof. Jian Ping (Jp) Xu Biotechnology Of Wine Yeasts; Prof. Fabienne REMIZE Acetic Acid Bacteria: Prospective Application In Food Biotechnology; Prof. Ilkin Yucel Sengun Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods; Prof. Pratima Khandelwal (India) & Teresa Crespo (Portugal) Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing; Dr. Smita H. Panda & Dr. Ramesh C. Ray (India) Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry; Prof. Amir M. Mortazavian Antimicrobial Resistance Of Fermented Food Bacteria; Prof. Nevijo Zdolec Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation; Sebestine Rousseau (France) Bioactive Compounds Released In Food Fermentation; Dr. Ami Patel Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation; Dr. Lata Ramchandran Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Prof. Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub Acetic Acid Bacteria In Fermented Food And Beverages; Prof. Maria Urdaci & Remy Cachin (France)
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2016
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664.024; Fermented foods; Food -- Composition; Biochemistry; Food -- Biotechnology
• Languages: English
• ISBNs: 9781498740814
• Related ISBNs: 9781498740791
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.