Fish Fermentation: Traditional to Modern Approaches, authored by Debabrat Baishya, offers an in-depth exploration of the unique processes involved in fish fermentation, tailored for students aspiring to build a career in Food Biotechnology and Fish Processing Technology. This hardback edition is a pioneering work that encompasses knowledge from various regions, emphasizing fermented fish products endemic to Southeast Asia and the northeastern states of India. With the fermentation period ranging from three to nine months, readers will gain insights into how fish flesh undergoes transformative changes, potentially liquefying or becoming a rich paste. The book presents robust information covering traditional preservation techniques, microbial diversity, nutritional profiles, and the integration of probiotics and starter cultures, fostering a comprehensive understanding of fish fermentation. Whether for undergraduate or postgraduate studies or for research purposes, this authoritative text equips students and professionals with essential knowledge and practical tools to excel in the fish processing industry.

Key Features

Features	Description
Author	Debabrat Baishya
Book Type	Hardback
Target Audience	Students, researchers, and professionals in Food Biotechnology
Contents Focus	Fish fermentation processes, traditional preservation techniques, and microbial diversity
Duration of Fermentation	3 to 9 months
Unique Features	Explores traditional methods specific to Northeast India
Special Sections	Probiotics, fermented fish benefits, and starter cultures
Educational Value	Suitable for undergraduate and postgraduate studies

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

Key Words

*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.

Product Reviews

Be the first to write a review

Review this product

Your Rating *Clear

Your Review *

Add an Image

Incorporation Type
GST
GST Registration Date
Number of Employees
Import Export Code (IEC)
Year of Establishment
Nature of Business
GlobalLinker Member Since

Brand: NIPA

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.

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.

Books

NIPA