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Anglický jazyk
The Effect of Fermentation on Protein Content of Corn
Autor: Prapti Nehal Patel
This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of fermentation and its effect... Viac o knihe
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O knihe
This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of fermentation and its effect on the protein content of raw and fermented corn flour. Fermentation process improves the availability of amino acids and nutritional quality of protein. Fermented foods such as "uji" (porridge) can be simply prepared from locally available raw materials ranging from cereal flour such as maize, sorghum and millet. The author used protein content, free amino acid content as well as poly acrylamide gel electrophoretic pattern as the parameters of analysis to study these changes. Students of food and nutrition, food science, food chemistry and food preservation and processing technology will find it very useful.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2011
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783847323174
Nemecký jazyk 
