Comprehensive food fermentation and biotechnology / Ahtesham Malik.

By:

Malik, Ahtesham [author]

Material type: Text

TextLanguage: English Publication details: New Delhi : Random Publications, 2015.Description: xi, 280 pages : tables ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789351116950 (hardback)

Subject(s):

LOC classification:

TP248.2 M29 2015

Contents:

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.

Summary: "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.

List(s) this item appears in: Print Books 2021

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Holdings
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.

"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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