Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
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Für höhere Schule und Studium
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20 farbige Abbildungen
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ISBN-13
978-1-4987-4081-4 (9781498740814)
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Schweitzer Klassifikation
Fermented Foods: Artisan Household Technology To Biotechnology Era. Fermented Foods: Microbiology, Biochemistry & Biotechnology. Functional Fermented Foods. Yeasts In Fermented Foods And Beverages. Baker's Yeast; Genomics, Proteomic And Technological Interventions. Fungal Biology And Biotechnology In Fermented Foods. Biotechnology Of Wine Yeasts. Acetic Acid Bacteria: Prospective Application In Food Biotechnology. Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods. Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing. Lactic Acid Bacteria As Functional Starter In Food Fermentations. Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry. Antimicrobial Resistance Of Fermented Food Bacteria. Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation. Bioactive Compounds Released In Food Fermentation. Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries. Applications Of Metagenomics To Fermented Foods. Acetic Acid Bacteria In Fermented Food And Beverages.
