Biotechnology : Food Fermentation (Microbiology, Biochemistry and Technology) (2 Vols-Set)
Contents: Vol. I. Preface. 1. Biotechnology : food fermentation/V.K. Joshi and Ashok Pandey. 2. Microbiology of fermentation/S.K. Soni and D.K. Sandhu. 3. Biochemistry of fermentation/R.K. Goyal. 4. Genetic manipulation of industrially important micro-organisms/D.K. Srivastava and K.P. Raverkar. 5. Composition and nutrition of fermented products/V.K. Joshi, V.P. Bhutani and N.K. Thakur. 6., Microbial toxins/Arun Sharma. 7. Sensory evaluation of fermented foods/Shanti Narashimahan and D. Rajalakshmi. 8. Types of fermentation and factors affecting it/Ashok Pandey, Wamik Azmi, Jasvir Singh and Uttam Chand Banerjee. 9. Characteristics and techniques of fermentation systems/Poonam Nigam and Dalel Singh. 10. Bio-reactors in food fermentation/J. Maratray, R. Renaud, S. Almanza, A. Durand and M. Diez. 11. Packaging of fermented food products/A.A. Joshi and N.G. Mokashi. 12. Economics of fermented products/Y.S. Negi and S.C. Tewari. Index.
Vol. II. 13. Oriental fermented foods/G. Padmaja and Mathew George. 14. Grape-based fermentation products/R.S. Jackson. 15. Fruit based alcoholic beverages/V.K. Joshi, D.K. Sandhu and N.S. Thakur. 16. Cereal based alcoholic beverages/Inge Russell and Robert Stewart. 17. Fermented milk products/V.K. Batish, Sunita Grover, P. Pattnaik and Niyaz Ahmed. 18. Production of edible mushrooms/Frantisek Zadrazil and Carsten in der Wiesche. 19. Fermented cereal products/S.K. Soni and D.K. Sandhu. 20. Fermented fruits and vegetables/Didier Montet, Gerard Loiseau, Nadine Zakhia and Claire Mouquet. 21. Fermented meat products/S.A. Wani and B.D. Sharma. 22. Production of single cell protein/T.C. Bhalla, Harish Gajju and Hari Om Agrawal. 23. Mycoprotein production/P.K. Khanna and Veena Khanna. 24. Microbial production of fats/R.K. Goyal and V.K. Joshi. 25. Production and applications of microbial enzymes/Krishna Menon and K.K. Rao. 26. Baker\'s yeast: production, quality and utilization/S.C. Basappa. 27. Production of food additives by fermentation/Rekha S. Singhal and Pushpa R. Kulkarni. 28. Industrial ethanol production/Nivedita Sharma. 29. Production of gums, amino acids and vitamins/S.S. Marwaha and J.K. Arora. 30. Production of organic acids/Vijay Sethi and S.B. Maini. 31. Fermentation technology for food industry waste utilization/V.K. Joshi, Ashok Pandey and D.K. Sandhu. 32. Biomethanation from agro-industrial and food processing wastes/Krishna Nand. Index.
