Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/4393
Title: Can household-level fermentation technology assure food safety?
Other Titles: NBU Journal of Plant Sciences,Vol.1, (March 2007) p 60-66
Authors: Sarkar, Prabir K
Keywords: Household-level
Fermentation technology
Food safety
Food infection
Food intoxication
Issue Date: Mar-2007
Publisher: University of North Bengal
Abstract: The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermentation processes and of the essential requirements to ensure nutritional and sensory qualities as well as safety of fermented foods.
URI: http://ir.nbu.ac.in/handle/123456789/4393
ISSN: 0974-6927
Appears in Collections:NBU Journal of Plant Sciences, Vol.1, (March 2007)

Files in This Item:
File Description SizeFormat 
NBU Journal of Plant Sciences Vol 1, March 2007_05.pdfCan household-level fermentation technology assure food safety?742 kBAdobe PDFThumbnail
View/Open


Items in NBU-IR are protected by copyright, with all rights reserved, unless otherwise indicated.