000			02831cam a2200469Mu 4500
001			9780429274787
003			FlBoTFG
005			20220509193056.0
006			m d
007			cr cnu---unuuu
008			191207s2020 xx o 000 0 eng d
040			_aOCoLC-P _beng _cOCoLC-P
020			_a9781000761092
020			_a1000761096
020			_a9780429274787 _q(electronic bk.)
020			_a0429274785 _q(electronic bk.)
020			_a9781000760958 _q(electronic bk. : PDF)
020			_a1000760952 _q(electronic bk. : PDF)
020			_a9781000761023 _q(electronic bk. : Mobipocket)
020			_a1000761029 _q(electronic bk. : Mobipocket)
020			_z0367224224
020			_z9780367224226
035			_a(OCoLC)1130023006 _z(OCoLC)1130249741
035			_a(OCoLC-P)1130023006
050		4	_aTP371.44
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664.024 _223
245	0	0	_aFermented Food Products _h[electronic resource].
260			_aMilton : _bCRC Press LLC, _c2020.
300			_a1 online resource (489 p.)
500			_aDescription based upon print version of record.
520			_aFermented food playan important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process.Describes various fermented food products, especially indigenous productsPresents health benefits of fermented food productsExplains mechans involved in the production of fermented foodsDiscusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated informationregarding various types of fermented food products and will learn the effect these fermented food products have on human health.
588			_aOCLC-licensed vendor bibliographic record.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
650		0	_aFermented foods.
650		0	_aFood _xMicrobiology.
700	1		_aSankaranarayanan, A.
700	1		_aAmaresan, N.
700	1		_aDhanasekaran, Dharumadurai.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429274787
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c129316 _d129316