The Effect of Fermentation on Protein Content of Corn

Language: English

Published by LAP LAMBERT Academic Publishing Dez 2011, 2011

3847323172 / 9783847323174

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -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. 108 pp. Englisch.

Seller Inventory # 9783847323174

Title
The Effect of Fermentation on Protein Content of Corn
Author
Prapti Nehal Patel
Publisher
LAP LAMBERT Academic Publishing Dez 2011
Publication year
2011
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3847323172
ISBN 13
9783847323174
Item weight
179 grams
Dimensions
220x150x7 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
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BuchWeltWeit Ludwig Meier e.K.

Germany