Can household-level fermentation technology assure food safety?
DOI
Access Status
This content is available to Open Access.
To download content simply use the links provided under the Files section.
More information about licence and terms of use for this content is available in the Rights section.
Type
Article
Date
2007-03
Journal Title
NBU Journal of Plant Sciences
Journal Editor
Saha, A
Journal ISSN
Volume Title
Publisher
University of North Bengal
Statistics
Total views and downloads
Views
95Downloads
42Citation
Sarkar, P. K. (2007). Can household-level fermentation technology assure food safety? NBU Journal of Plant Sciences, 1, 60–66. https://ir.nbu.ac.in/handle/123456789/4393
Authors
Advisor
Editor
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.
Description
Citation
Accession No
Call No
Book Title
Edition
Volume
ISBN No
Volume Number
1
Issue Number
ISSN No
0974-6927
eISSN No
Pages
Pages
60 - 66