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NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS PRIVATE LIMITED

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Fish Fermentation: Traditional To Modern Approaches (Hardback, Debabrat Baishya)

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Country Of Origin : India

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items.

  • Additional Information

    The book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students.


    Contents of the book Fish Fermentation: Traditional To Modern Approaches


    1. Fermented food products. 2. Traditional fish preservation techniques. 3. Microbial diversity. 4. Nutritional aspects of fermented fish. 5. Probiotics and fermented fish. 6. Starter culture in fermenting fish.

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