Food fermentation / Umesh Kumar.
Material type:
TextLanguage: English Publication details: New Delhi : Random Publications LLP, 2022.Description: 271 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9789390780907 (hardback)
- TP371.44 K96 2022
| Item type | Current library | Collection | Call number | Materials specified | URL | Copy number | Status | Notes | Date due | Barcode |
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Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TP371.44 K96 2022 (Browse shelf(Opens below)) | Link to resource | Room use only | 80949 | 00083092 | |||
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Ladislao N. Diwa Memorial Library Circulation Section | Non-fiction | TP371.44 K96 2022 (Browse shelf(Opens below)) | Link to resource | c2 | Available | 81197 | 00084524 |
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| RUS TP370.7 T41 2016 Food processing : beginner / | RUS TP370.7 T41 2018 Food technology / | RUS TP371.7 Oh4 2014 Ohmic heating in food processing / | RUS TP371.44 K96 2022 Food fermentation / | RUS TP372.5 F73 2018 v.13 Food quality : balancing health and disease / | RUS TP372.8 H86 2001 Automation for food engineering : food quality quantization and process control / | RUS TP373.5 F73 2017 Food safety and quality practices / |
Includes bibliographical references and index.
Food Fermentation Methods -- Bacterial Fermentations -- Food Production Technology -- Fermentor Configurations -- Batch Fermentation and Fermented Products -- Organisms Responsible for Food Fermentations -- Food Fortification for Reducing Micronutrient Deficiencies -- Food Fermentation and Pickling -- Food Safety from Microorganisms.
"Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits from better digestion to stronger Immunity. Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs-such as starch and sugar-into alcohol or acids. The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness. Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. Fermented foods have been part of the human diet for centuries, and were initially produced as a way to preserve foods, improve flavour and eliminate food toxins. Today, more people are turning to these foods for their potential health benefits. Many fermented foods contain probiotics because they are added or they naturally occur in the food. For example, Lactobacilli is a probiotic strain that is commonly found in yoghurt and naturally lives on the surface of some foods such as vegetables and fruit. This means that not all fermented foods contain probiotics, especially many commercially produced foods that are pasteurized, which kills any bacteria (along with their associated health benefits). This book takes a look at food fermentation, including its benefits and safety."--Back cover
Fund 164 Wiseman's Books Trading, Inc. Purchased 08/30/2022 80949 pnr PHP 7,998.00 2022-08-634 2022-1-0743
Fund 164 LINAR INTERNATIONAL BOOK RESOURCES, INC. Purchased 09/18/2023 81197 PNR PHP 3,984.00 2023-08-833A 2023-I-1330 copy 2
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