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Lactic Acid Fermentation of Sweet Potato

8,03600 руб.
ОСТАВИТЬ ЗАЯВКУ

Рубрика: Генетика. Микробиология

Автор(ы): Ramesh C. Ray,Smita H. Panda and P. S. Shivkumar

Язык: Английский

Издательство: LAP Lambert Academic Publishing

ISBN: 9783843376570

Баркод: 9783843376570

Год: 2010

Наличие книги: Отгружается в течение двух недель

Дополнительные характеристики

Страниц: 224

Описание книги

Shorttitle: Lactic Fermentation of Sweet Potato Sweet potato (Ipomoea batatas L.) is an important root crop grown all over the world. Sweet potato roots, being rich in starch, minerals, vitamins and anti- oxidants like phenolics, ?-carotene or anthocyanin, is suitable for lactic acid fermentation. Roots of sweet potato were fermented to prepare three novel food products, i.e. lacto- pickle, lacto- juice and curd. Lacto-pickles were prepared by fermenting the cut and blanched roots with Lactobacillus plantarum MTCC 1407. Sweet potato roots were grated and treated with 0.05% of commercial pectinase enzyme (Pectinex®, Novoenzyme) in order to extract the juice. The extracted juice was fermented with L. plantarum for 48h to make lacto-juice. Sweet potato curd was prepared by co- fermenting ?-carotene or anthocyanin- rich sweet potato puree and cow milk with curd starter culture. In the concluding study, production, purification and characterization of ?- amylase by L....

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