edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy
مشخصات ظاهری
نام خاص و کميت اثر
xii, 448 pages :
ساير جزييات
illustrations ;
ابعاد
25 cm
فروست
عنوان فروست
Food science and technology
یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
Includes bibliographical references and index
یادداشتهای مربوط به مندرجات
متن يادداشت
Dietary cultures and antiquity of fermented foods and beverages / Jyoti Prakash Tamang and Delwen Samuel -- Diversity of fermented foods /Jyoti Prakash Tamang -- Diversity of fermented beverages and alcoholic drinks / Jyoti Prakash Tamang -- Functional yeasts and molds in fermented foods and beverages / Kofi E. Aidoo and M.J. Robert Nout -- Fermented vegetable products / Carmen Wacher, Gloria Diaz-Ruiz and Jyoti Prakash Tamang -- Fermented legumes : soybean and non-soybean products / Toshirou Nagai and Jyoti Prakash Tamang -- Fermented soybean pastes miso and shoyu with reference to aroma / Etsuko Sugawara -- Fermented cereal products / Jean-Pierre Guyot -- Fermented milk products / Baltasar Mayo ... [et. al.] -- Fermented fish products / Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa -- Fermented meat products / Martin Adams -- Ethnic African fermented foods / N.A. Olasupo, S.A. Odunfa and O.S. Obayori -- Tea, coffee, and cacao -- / Ulrich Schillinger, Louis Ban-Koffi, and Charles M.A. P. Franz -- Probiotic and prebiotic fermented foods / Kasipathy Kailasapathy -- Health aspects of fermented foods / Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang -- Packaging concepts for enhancing preservation of fermented foods / Kasipathy Kailasapathy