Comprehensive food fermentation and biotechnology / Ahtesham Malik.Material type: TextLanguage: English Publication details: New Delhi : Random Publications, 2015.Description: xi, 280 pages : tables ; 24 cmContent type:
- 9789351116950 (hardback)
- TP248.2 M29 2015
|Item type||Current library||Collection||Call number||Materials specified||Status||Notes||Date due||Barcode|
|Books||Ladislao N. Diwa Memorial Library Reserve Section||Non-fiction||RUS TP248.2 M29 2015 (Browse shelf(Opens below))||Available||76843||00076828|
Includes bibliographical references (pp.277-278) and index.
Food contaminants -- Application of modern biotechnology in food processing -- Food processing -- Enzymes in food processing -- Enzymology for the food science -- Technological principles of pasteurization -- Biotechnology of vegetables and fruits.
"Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. Almost one-third of the diet in the whole world consists of tormented food. Hence the process of fermentation must be carefully monitored especially in rural areas as improper method of fermentation may cause contamination of food thereby, affecting the health of the people."--Back cover.
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