Non-Fiction Books:

Fermented Foods and Beverages of the World

Format

Hardback

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Fermented Foods and Beverages of the World
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Description

This book begins with a concise introduction to one of the oldest biotechnological processes -- food fermentation -- including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic foods and the health benefits they are known for are also discussed.

Author Biography

Dr. Jyoti Prakash Tamang is one of the leading researchers on fermented foods and beverages. He received the prestigious National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology from the Government of India in 2005, and became a Fellow of Biotech Research Society of India in 2006. He has published more than 90 research papers in peer-reviewed international and national journals, in addition to his widely popular book Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, 2010). Dr. Tamang is a Team Leader of Food Microbiology Laboratory at Sikkim Government College of Sikkim Central University in Gangtok. Dr. Kasipathy Kailasapathy is an Associate Professor in the School of Natural Sciences at the University of Western Sydney in Hawkesbury, New South Wales, Australia. He is also the research leader for Probiotics and Encapsulated Foods Unit at the Centre for Plant and Food Science at the university. His research has focused on dairy fermented foods incorporating probiotic bacteria and prebiotic substances, health benefits, microencapsulation, immobilization of enzymes, active packaging, and bioactive peptides among others. Dr. Kailasapathy has received the prestigious Danisco International Dairy Science Award 2010 presented by the American Dairy Science Association honoring his international recognition as a world leading dairy scientist.
Release date Australia
July 5th, 2010
Contributors
Edited by Jyoti Prakash Tamang Edited by Kasipathy Kailasapathy
Country of Publication
United States
Illustrations
N/A; N/A; 42 Tables, black and white; 67 Illustrations, black and white
Imprint
CRC Press Inc
Pages
460
Dimensions
156x234x25
ISBN-13
9781420094954
Product ID
4043517

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