Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/4393
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dc.contributor.authorSarkar, Prabir K-
dc.date.accessioned2022-06-01T06:14:02Z-
dc.date.available2022-06-01T06:14:02Z-
dc.date.issued2007-03-
dc.identifier.issn0974-6927-
dc.identifier.urihttp://ir.nbu.ac.in/handle/123456789/4393-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.subjectHousehold-levelen_US
dc.subjectFermentation technologyen_US
dc.subjectFood safetyen_US
dc.subjectFood infectionen_US
dc.subjectFood intoxicationen_US
dc.titleCan household-level fermentation technology assure food safety?en_US
dc.title.alternativeNBU Journal of Plant Sciences,Vol.1, (March 2007) p 60-66en_US
dc.typeArticleen_US
Appears in Collections:NBU Journal of Plant Sciences, Vol.01, (March 2007)

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