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Biotechnology: Food Fermentation: Microbiology, Biochemistry and Technology; 2 Volumes / Joshi, V.K. & Pandey Ashok (Eds.)
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Biotechnology: Food Fermentation: Microbiology, Biochemistry and Technology; 2 Volumes
Joshi, V.K. & Pandey Ashok (Eds.)
 
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List Price : US$ 118.68
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  Book ID : 25249
 
 
  Place of Publication : Delhi
  Year of Publication : 1999
  Edition :
  Language : English
  Vol.1: 574p., Index, 25 cm. ISBN: 81-87198-04-4. Vol.2: 911p., Index, 25 cm. ISBN: 81-87198-05-2.
   
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 CONTENTS
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CONTENTS:-

Volume 1:
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.

Volume 2:
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.

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 DESCRIPTION
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It covers the topics of Microbiology, Biochemistry and Technology and is available in two volumes. The contents of the book are written by the experts in the field of Biotechnology and Food Fermentation. Both the volumes are helpful in teaching and conducting researchers and is very useful for microbiologists, biotechnologies that deal in the area of food fermentation.
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