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| Titre : |
Biochemistry and biotechnology
|
| Titre de série : | Fermented foods, Part I |
| Auteur(s) : |
Didier Montet, Éditeur scientifique
Ramesh C. Ray, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | PRODUIT FERMENTE ; LEVURE DE VIN Aliments fermentés ; Champignons (agents de lutte biologique) ; Déchets -- Aspect environnemental ; Déchets -- Élimination ; Fermentation ; Lactique, Acide ; Lactobacillacées ; Levure (agent de fermentation) ; Métagénomique ; microencapsulation ; Probiotiques ; Vin |
| Résumé : |
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.
|
| Editeur(s) : | Boca Raton : CRC Press |
| Date de publication : | 2016 |
| Collection : | Food Biology Series |
| Format : | 1 vol. (X-387 p.) / ill. en noir et en coul., couv. ill. en coul. / 24 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri
1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri |
| Langue(s) : | Anglais |
| Identifiant : | 978-1-4987-4079-1 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189638 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV1.1 MON | Papier | Empruntable Disponible |