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Handbook of Fermented Food and Beverage
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Gboyega Oralugbagbe
viii+210 p., 25 cm
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Weight :  554 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Agri Horti Press
Year :  2017
 

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ISBN: 9789383285693
Status: In Stock 
Price: Rs 1295.00  

Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations. Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks and this has made fermented food even more popular.The art of fermentation originated in the Indian subcontinent in the settlements that predate The Great Indus Valley Civilisation.
The book is divided into 17 chapters which mainly cover introduction, history, basic principles, kind of fermentations, yeast fermentations and its products, bacterial fermentations and its products, fermented cereals, soy foods and soybean paste, fermented fish, milk and meat products, benefits of fermented fruits and vegetables and fermented food and its quality control. Important references have been also appended at the end of book.
It is hoped that this book is very useful for students and teachers of food science & technology, food microbiology, food biotechnology, human nutrition but can also be a ready reference for research scholars, professionals in the food industry.

Dr. Gboyega Oralugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently, Dr. Oralugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

   

  Food Technology
Food Microbiology
Food Processing and Preservation
Food Science
Human Nutrition
 
   

   
   

  Gboyega Oralugbagbe
 
   

  Fermented
Fruits,
Mixed
Fermentations,
Bacterial
Fermentation,
Fermented
Milk,
Fermented
Foods,
Ferm
 
   
 
 
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Handbook of Fermented Food and Beverage

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