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Fermented Food Products

Fermented Food Products

Fermented food play an 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 products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses 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 information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India Pakistan Bangladesh Sri Lanka Nepal Bhutan Maldives and Afghanistan. For each type of food its microbiology biochemistry biotechnology quality and nutritional value is covered in depth. The book discusses numerous topics including various types of fermented foods their origin history and ethnicity the role of fermented foods in health and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety including the toxicity of indigenous fermented foods. Specific chapters are devoted to the preparation of indigenous fermented foods—including cereal-based fermented foods vinegars milk products mushrooms alcoholic fermented products and fruit and vegetable products—as well as the indigenous technologies used to produce them. The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization socio-economic conditions and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field the book consolidates a significant amount of new data on South Asian foods making this a valuable resource for all those interested in fermented foods.

GBP 59.99
1

Fermented Foods Part I Biochemistry and Biotechnology

Fermented Foods Part I Biochemistry and Biotechnology

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. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria lactic acid bacteria ethanolic yeasts and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough) fermented milk products (yogurt cheese) fermented sausages fermented vegetables (kimchi sauerkraut) fermented legumes (tempeh natto) and coffee and cocoa fermentations and fermented beverages (animal- and plant-based) with their potential and actual health benefits are discussed in Part II (Fermented Foods: Technological Interventions). | Fermented Foods Part I Biochemistry and Biotechnology

GBP 44.99
1

Fermented Meat Products Health Aspects

Fermented Meat Products Health Aspects

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology veterinary public health chemistry technology biotechnology nutrition toxicology and quality assurance and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience. | Fermented Meat Products Health Aspects

GBP 44.99
1

Genetics Genomics and Breeding of Soybean

Genetics Genomics and Breeding of Soybean

The soybean is an economically important leguminous seed crop for feed and food products that is rich in seed protein (about 40 percent) and oil (about 20 percent); it enriches the soil by fixing nitrogen in symbiosis with bacteria. Soybean was domesticated in northeastern China about 2500 BC and subsequently spread to other countries. The enormous economic value of soybean was realized in the first two decades of the 20th century with world production of soybean tripling in the last 20 years. In addition to human consumption it is a major protein source in animal feeds and is becoming a major crop for biodiesel production. In the international trade markets soybean is ranked number one in the world among the major oil crops. For many decades plant breeders have used conventional breeding techniques to improve soybeans. While soybean production continues to expand as demand for soybeans and soybean products increases there is a need for more sophisticated techniques. Bridging traditional research with modern molecular investigations on soybean this volume explores the recent advances in soybean genome mapping molecular breeding genomics sequencing and bioinformatics. The book will be useful to soybean researchers as well as researchers working with other crop species. | Genetics Genomics and Breeding of Soybean

GBP 69.99
1

Physiology of Soybean Plant

Physiology of Soybean Plant

The book provides in-depth knowledge on the physiology of soybean. It is written lucidly systematically and in depth. The book provides recent information and findings explained with illustrations to express the ideas and concepts vividly to university students and researchers and provides a better understanding of the improvement of the productivity of soybean to cope with the future demand. It describes the physiology of growth development flowering pod development and seed yield as well as C O N and Oil metabolisms – their hormonal regulations under normal and stress environmental conditions. Molecular approaches are also described. | Physiology of Soybean Plant

GBP 68.99
1

Vogue Food Allergen Label Soybean (000)

Vogue Food Allergen Label Soybean (000)

These 1 inch round soybean allergen labels are backed with an easy to peel adhesive that leaves no residue and are used to display that a food contains soya. On December 13th, 2014, it became a legal requirement for all packaged and loose foods sold to clearly state and highlight if they contain any of the fourteen food allergens present on the regulatory list. Soya can be found in bean curd, edamame beans, miso paste and tofu. Occasionally, soya may be found in desserts, ice cream, sauces and vegetarian products.

GBP 12.99
1

Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

The magnificent Himalayan Mountains the highest in the world and home to the famed Mount Everest and K2 are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang one of the leading authorities on food microbiology has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume Himalayan Fermented Foods: Microbiology Nutrition and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region. This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book Dr. Tamang discusses fermented vegetables legumes milk cereals fish and meat products and alcoholic beverages. Each chapter explores indigenous knowledge of preparation culinary practices and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage. Dr. Tamang demonstrates that fermentation remains an effective inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function and therefore remains a valuable practice for developing countries and rural communities with limited facilities. | Himalayan Fermented Foods Microbiology Nutrition and Ethnic Values

GBP 59.99
1

World Soybean Research Conference III Proceedings

World Soybean Research Conference III Proceedings

This volume consists of full length manuscripts of 159 of the 165 invited papers presented at World Soybean Research Conference III that was held in the Scheman Continuing Education Building at Iowa State University August 12-17 1984. The authors widely recognized as world authorities in their fields represent all aspects of soybean research activity: breeding and genetics crop and soil management economics entomology food science international programs nematology pathology physiology plant nutrition rhizobiology utilization and weed science. This proceedings which contains more than 1200 pages of information including many tables and figures represents the most extensive compilation of soybean research results since the previous proceedings were published in 1980. It should be of value to research scientists students and administrators alike. | World Soybean Research Conference III Proceedings

GBP 39.99
1

Equality Be Kalm Syringe

Equality Be Kalm Syringe

DESCRIPTIONOral paste product suitable for horses that manifest, due to their nature, excitatory states or intolerance that occur in particular stressful situations.THE PRODUCT CONTAINSIn addition to the traditional ingredients also present in other similar products (tryptophan, magnesium and B vitamins), Be Kalm contains:• Fermented plant extracts: the fermentation process has the aim of eliminating a large part of the toxic or anti-nutritional substances present in the flours and making the active nucleus of the various substances available• Aspergillus oryzae extract• Ulmus rubra bark: lubricating action on the gastric mucosa• Fermented soy flour: fermentation allows the release of peptides that act at the gastrointestinal level• Fermented liquorice and olive extracts: antioxidant propertiesCOMPOSITIONGlycerin • magnesium lactate • propylene glycol • co-products of enzyme production from Aspergillus oryzae • fermented soybean meal (FermSoy) • products obtained from the processing of

EUR 15.30
1