000			02392nam a2200277Ia 4500
003			00IHBT
005			20140908102154.0
008			130910s9999 xx 000 0 und d
020			_a9781420094954
040			_cIHBT
041			_hENG
082			_a664.4
100			_aTamang, Jyoti Prakash [Ed.] _98145
245			_aFermented Foods and Beverages of the World _cEdited by Jyoti Prakash Tamang, Kasipathy Kailasapathy.
260			_aBoca Raton _bCRC Press -Taylor and Francis _c2010
300			_axii, 448 p. _bill. _c25 cm
500			_aDid you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – 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 functional 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 and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors.
650			_aFermentation _98146
650			_aFood--Microbiology _95476
650			_aFood--History _98147
650			_aFermented milk _98148
650			_aBeverages _98149
650			_aFood _94008
700			_aKailasapathy, Kasipathy. [Ed.] _98150
942			_cBOOK _2ddc
999			_c5267 _d5267
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5267 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5267