Significances of Solid State Fermentative Processing of Soibum
8 Angebote vergleichen
Preise | 2017 | 2020 | 2021 |
---|---|---|---|
Schnitt | € 32,78 | € 21,90 | € 21,99 |
Nachfrage |
Significances of Solid State Fermentative Processing of Soibum : Soibum processing from bamboo shoot is more than preservation of perishable vegetable (2017)
ISBN: 9783330047204 bzw. 3330047208, vermutlich in Englisch, LAP Lambert Academic Publishing Jun 2017, Taschenbuch, neu.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
Neuware - In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. 60 pp. Englisch.
Significances of Solid State Fermentative Processing of Soibum (2017)
ISBN: 9783330047204 bzw. 3330047208, vermutlich in Englisch, LAP Lambert Academic Publishing Jun 2017, Taschenbuch, neu.
Von Händler/Antiquariat, BuchWeltWeit Inh. Ludwig Meier e.K. [57449362], Bergisch Gladbach, Germany.
Neuware - In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. 60 pp. Englisch.
Significances of Solid State Fermentative Processing of Soibum (2017)
ISBN: 9783330047204 bzw. 3330047208, vermutlich in Englisch, 60 Seiten, LAP Lambert Academic Publishing, Taschenbuch, neu.
Von Händler/Antiquariat, Buchhandlung Kisch & Co. [3338288].
Neuware - In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. 13.06.2017, Taschenbuch, Neuware, 220x150x4 mm, 106g, 60, Internationaler Versand, Offene Rechnung (Vorkasse vorbehalten), PayPal, Banküberweisung.
Significances of Solid State Fermentative Processing of Soibum
ISBN: 9783330047204 bzw. 3330047208, in Deutsch, neu.
In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month.
Significances of Solid State Fermentative Processing of Soibum - Soibum processing from bamboo shoot is more than preservation of perishable vegetable
ISBN: 9783330047204 bzw. 3330047208, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Significances of Solid State Fermentative Processing of Soibum: In Manipur the provision of natural lactic acid fermentation in food processing has been adopting since ancient time in the production of Soibum, Soidon and Soijin from bamboo shoots. Soibum which is the chief among these, has been produced with the involvement of lactic acid bacteria (LAB) such as Lactobacillus brevis, L. Plantarum, Leuconostoc mesenteroides and L. phallax etc. However, yeasts such as Saccharomyces, Tolulopsis and Pichia sps. etc. are also involved in Soibum fermentation under predominancy of LAB. The traditional commercial scale production of Soibum has been undergone adopting exudate retaining and exudate draining methods. From the present contribution it could be ascertained that Soibum fermentation caused significant increase of free amino acids, polyphenols, phosphate and phytosterols etc. along with significant decrease of phytate. Polyphenols are antioxidants claimed to be useful in prevention of cancer, coronary heart disease and diabetes etc. As potent as other solid state fermentation, Soibum fermentation increased polyphenol content by 2.43- 4.42 times during a month. Englisch, Taschenbuch.
Significances of Solid State Fermentative Processing of Soibum
ISBN: 3330047208 bzw. 9783330047204, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Significances of Solid State Fermentative Processing of Soibum
ISBN: 3330047208 bzw. 9783330047204, vermutlich in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Significances of Solid State Fermentative Processing of Soibum Soibum processing from bamboo shoot is more than preservation of perishable vegetable (2017)
ISBN: 3330047208 bzw. 9783330047204, vermutlich in Englisch, LAP Lambert Academic Publishing, neu.
Kartoniert / Broschiert, neu, 2017-10-18.