Cover image for Handbook of indigenous foods involving alkaline fermentation
Title:
Handbook of indigenous foods involving alkaline fermentation
Author:
Sarkar, Prabir K. (Prabir Kumar), editor. of compilation.
ISBN:
9780429189593
Physical Description:
1 online resource
Series:
Fermented foods and beverages series

Fermented foods and beverages series.
Contents:
chapter 1. Introduction / Prabir K. Sarkar and M.J. Robert Nout -- chapter 2. Diversity of plant-based food products involving alkaline fermentation -- chapter 3. Diversity of animal-based food products involving alkaline fermentation -- chapter 4. Microorganisms predominating in alkaline-fermented foods -- chapter 5. Quality aspects of alkaline-fermented foods -- chapter 6. Safety aspects of alkaline-fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- chapter 7. Challenges associated with technological aspects for modernization of alkaline-fermented foods -- chapter 8. Value-added products from alkaline-fermented foods or from microorganisms predominating therein -- chapter 9. Future of alkaline-fermented foods for traditional markets / M.J. Robert Nout and Prabir K. Sarkar -- chapter 10. Outlook / M.J. Robert Nout and Prabir K. Sarkar.
Subject Term:
Fermentation -- Handbooks, manuals, etc.

Food -- Microbiology -- Handbooks, manuals, etc.

Food -- Preservation -- Handbooks, manuals, etc.
Added Author:
Sarkar, Prabir K. (Prabir Kumar),

Nout, M. J. Robert,
Electronic Access:
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 E-Book 541203-1001 RA601.5 .H36 2015
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