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

Name: Fish Fermentation: Traditional To Modern Approaches (Hardback, Debabrat Baishya)
Brand: nipa
SKU: 8449205
Price: 53 USD
Availability: InStock

Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

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49011010

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India

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nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

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2017

Employees

1–10

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07AAFCN8621E1ZJ

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AAFCN8621E

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Global markets

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Nov 2024

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Overview

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.

Product Description

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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Specifications

ISBN	978-1234567890
Publication Year	2023
Pages	350
Dimensions	6 x 9 inches
Language	English
Publisher	Food Science Press
Field	Food Technology, Biotechnology

Use cases

Category	machinery and tools > food and beverage machinery > beverage and wine processing machinery > fermenting equipment
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

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Minimum order	1 Unit
Lead time	On request
Payment terms	As per negotiated commercial agreement.
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Fish Fermentation: Traditional To Modern Approaches (Hardback, Debabrat Baishya). Answers compiled from verified sellers' commercial terms and platform data.

Q: What are the unique aspects of fish fermentation covered in this book?

A: The book highlights unique fermentation steps specific to Northeast India, alongside methods common to Southeast Asia.

Q: How does this book benefit students and researchers?

A: It provides essential tools and knowledge about fish processing technologies, suitable for both undergraduate and postgraduate levels.

Q: Does the book cover the nutritional aspects of fermented fish?

A: Yes, one of the chapters is dedicated to the nutritional benefits of fermented fish products.

Q: What is the duration of the fermentation process mentioned?

A: The fermentation of fish typically lasts between three to nine months.

Q: Are there any sections focusing on probiotics?

A: Yes, the book includes detailed special sections focusing on the role of probiotics in fish fermentation.

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