Microorganisms and fermentation of traditional foods

"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored...

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Bibliographic Details
Other Authors: Ray, Ramesh C., (Editor), Montet, Didier, (Editor)
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2015]
Series: Food biology series
Subjects:
Food > Biotechnology.
Food > Microbiology.
Fermentation.
Fermented foods.
elektronické knihy
electronic books
ISBN: 9781482223095
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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999 |c 75772  |d 75772 
020 |a 9781482223095  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Microorganisms and fermentation of traditional foods /  |c editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader. UMR Qualisud. International Center for Agricultural Research for Development (CIRAD). Montpellier, France. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 0 |a Food biology series 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Fermented foods : past, present and future / Ramesh C. Ray and V.K. Joshi -- 2. Microbial diversity in fermented foods with emphasis on bacterial fermentation and health benefits / Shanna Liu and Ye Han -- 3. Fermented cereal products / Zlatica Kohajdová -- 4. Lactic acid fermentation of vegetables and fruits / Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis -- 5. Yogurt and other fermented milks / Catherine Béal and Sandra Helinck -- 6. Fermented fish and fish products : snapshots on culture and health / Aly F. El Sheikha and Didier Montet -- 7. Fermented meat products / Aly F. El Sheikha and Jamilah Bakar -- 8. African fermented foods : historical roots and real benefits / Aly F. El Sheikha and Didier Montet -- 9. Oriental fermented functional (probiotic) foods / Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar -- 10. Indigenous fermented foods of Latin America / Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc -- 11. Food safety challenges associated with traditional fermented foods / Yasuhiro Inatsu and Md. Latiful Bari. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even at ambient temperatures. The common microorganisms used in food fermentations are bacteria, yeasts and molds. The lactic acid bacteria, notably lactobacilli and streptococci are the most commonly found microorganisms in fermented foods, having the ability to produce lactic acid from carbohydrates. Other important bacteria in fermented foods are the acetic acid producing Acetobacter and the Bacillus species. The most important benefi cial yeasts in terms of desirable food fermentations belong to the Saccharomyces family, especially S. cerevisiae. These yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in the production of alcoholic beverages. Also, few fungi are usually used to produce a great number of popular cheeses"--  |c Provided by publisher. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Food  |x Microbiology. 
650 0 |a Fermentation. 
650 0 |a Fermented foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ray, Ramesh C.,  |e editor. 
700 1 |a Montet, Didier,  |e editor. 
776 0 8 |i Print version:  |z 9781482223088 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b17307  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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