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Evaluation of Indigenous Probiotics of Himachal Pradesh for Functional and Protective Attributes

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/767/
 
Title Evaluation of Indigenous Probiotics of Himachal Pradesh for Functional and Protective Attributes
 
Creator Walia, Sohini
 
Subject 579.35 Gram-positive Cocci
 
Description Fermentation is one of the oldest and most economical methods for preserving and producing foods. Apart from preservation, fermented foods have additional benefits of enhanced flavor, increased digestibility and improved nutritional and pharmacological values. Fermented food products modulate complex gastrointestinal functioning and have numerous documented physiological benefits associated with microbial components they contain (Parvez et al. 2006; Ghosh 2012). Each fermented food is associated with unique group of microflora which is responsible for elevating the nutritional quality of that product. In addition, fermented foods also contain some bacteria which are thought to be beneficial to human health and metabolism. These beneficial bacteria are known as probiotics.
 
Date 2014
 
Type Thesis
NonPeerReviewed
 
Format text
text
 
Language en
en
 
Identifier http://hillagricrepository.co.in/767/1/SohiniWaliaThesis%20MICROBIOLOGY%20.pdf
http://hillagricrepository.co.in/767/7/Copy_SohiniWaliaThesis%20MICROBIOLOGY%20.pdf
Walia, Sohini (2014) Evaluation of Indigenous Probiotics of Himachal Pradesh for Functional and Protective Attributes. PhD thesis thesis, CSKHPKV Palampur.