Fermented Food Products
portes grátis
Fermented Food Products
Sankaranarayanan, A.; Amaresan, N.; Dhanasekaran, D. (Department of Microbiology, Bharathidasan University, Tiruchirappalli, Tamilnadu, India)
Taylor & Francis Ltd
01/2020
424
Dura
Inglês
9780367224226
Pré-lançamento - envio 15 a 20 dias após a sua edição
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1. Diversity of Global fermented food products - An overview Sankaranarayanan,A., and N. Amaresan 2. Traditional Fermented Foods of Nigeria Adekemi Titilayo Adesulu-Dahunsi, Kolawole Banwo and Olatunde Samuel Dahunsi 3. Ethnic Fermented foods of America Cintia Lacerda Ramos and Rosane Freitas Schwan 4. Traditional Fermented Food Products of Turkey Goezde Konuray and Zerrin Erginkaya 5. Processed Lichens could be a potential functional food with special reference to traditional dishes Mathews Lurth Raj D, Shakina Thajuddin, Ganesh Moorthy.I, Dhanasekaran.D, Shyam Kumar.R, Thajuddin.N 6. Ethnic probiotic foods of South India and their health benefits Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran 7. Ethnic Selected Fermented foods of Greece Antonia Terpou 8. Plants used as bread yeast in the Balkans from an ethnobotanical point of view Anely Nedelcheva and Yunus Dogan 9. Fermented soybean foods in Asia Khongsak Srikaeo 10. Fermented protein-rich plant-based foods Lilis Nuraida 11. Fermented soybean food products as sources of protein rich diet: An overview Adikesavan Selvi and Nilanjana Das 12. Nutritional and health benefits of Idli and Dosa Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim 13. Fermented meat products - from the technology to the quality control Maria Joao Fraqueza and Luis Patarata 14. Fermented fish products Gesilene M. de Oliveira 15. Kephir (Kefir): Fermented dairy product Didem DELIORMAN ORHAN and Sultan PEKACAR 16. Fermented Indigenous Indian milk products Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran 17. Kvass: A Fermented traditional beverage Hasya Nazli EKIN and Didem DELIORMAN ORHAN 18. Kefir and Kombucha beverages: New substrates and Nutritional Characteristics Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and Monica Roberta Mazalli 19. Beer between tradition and innovation Maurizio Ciani, Laura Canonico and Francesca Comitini 20. Cider production techniques in North America and Europe Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran 21. Innovative functional fruit and vegetable-based drinks including probiotics Ilkin YUCEL SENGUN and Gulden KILIC 22. Molecular methods in Fermented foods Adekemi Titilayo Adesulu-Dahunsi, Kolawole Banwo and Olatunde Samuel Dahunsi 23. Therapeutic uses of Fermented food products Nirmaladevi, R
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1. Diversity of Global fermented food products - An overview Sankaranarayanan,A., and N. Amaresan 2. Traditional Fermented Foods of Nigeria Adekemi Titilayo Adesulu-Dahunsi, Kolawole Banwo and Olatunde Samuel Dahunsi 3. Ethnic Fermented foods of America Cintia Lacerda Ramos and Rosane Freitas Schwan 4. Traditional Fermented Food Products of Turkey Goezde Konuray and Zerrin Erginkaya 5. Processed Lichens could be a potential functional food with special reference to traditional dishes Mathews Lurth Raj D, Shakina Thajuddin, Ganesh Moorthy.I, Dhanasekaran.D, Shyam Kumar.R, Thajuddin.N 6. Ethnic probiotic foods of South India and their health benefits Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran 7. Ethnic Selected Fermented foods of Greece Antonia Terpou 8. Plants used as bread yeast in the Balkans from an ethnobotanical point of view Anely Nedelcheva and Yunus Dogan 9. Fermented soybean foods in Asia Khongsak Srikaeo 10. Fermented protein-rich plant-based foods Lilis Nuraida 11. Fermented soybean food products as sources of protein rich diet: An overview Adikesavan Selvi and Nilanjana Das 12. Nutritional and health benefits of Idli and Dosa Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim 13. Fermented meat products - from the technology to the quality control Maria Joao Fraqueza and Luis Patarata 14. Fermented fish products Gesilene M. de Oliveira 15. Kephir (Kefir): Fermented dairy product Didem DELIORMAN ORHAN and Sultan PEKACAR 16. Fermented Indigenous Indian milk products Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran 17. Kvass: A Fermented traditional beverage Hasya Nazli EKIN and Didem DELIORMAN ORHAN 18. Kefir and Kombucha beverages: New substrates and Nutritional Characteristics Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and Monica Roberta Mazalli 19. Beer between tradition and innovation Maurizio Ciani, Laura Canonico and Francesca Comitini 20. Cider production techniques in North America and Europe Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran 21. Innovative functional fruit and vegetable-based drinks including probiotics Ilkin YUCEL SENGUN and Gulden KILIC 22. Molecular methods in Fermented foods Adekemi Titilayo Adesulu-Dahunsi, Kolawole Banwo and Olatunde Samuel Dahunsi 23. Therapeutic uses of Fermented food products Nirmaladevi, R
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
