CONTENTS:-
Volume 1:
1. Biotechnology: food fermentation / V.K. Joshi and Ashok Pandey.
2. Microbiology of fermentation / S.K. Soni and D.K. Sandhu.
3. Biochemistry of fermentation / R.K. Goyal.
4. Genetic manipulation of industrially important micro-organisms / D.K. Srivastava and K.P. Raverkar.
5. Composition and nutrition of fermented products / V.K. Joshi, V.P. Bhutani and N.K. Thakur.
6. Microbial toxins / Arun Sharma.
7. Sensory evaluation of fermented foods / Shanti Narashimahan and D. Rajalakshmi.
8. Types of fermentation and factors affecting it / Ashok Pandey, Wamik Azmi, Jasvir Singh and Uttam Chand Banerjee.
9. Characteristics and techniques of fermentation systems / Poonam Nigam and Dalel Singh.
10. Bio-reactors in food fermentation / J. Maratray, R. Renaud, S. Almanza, A. Durand and M. Diez.
11. Packaging of fermented food products / A.A. Joshi and N.G. Mokashi.
12. Economics of fermented products / Y.S. Negi and S.C. Tewari.
Volume 2:
13. Oriental fermented foods / G. Padmaja and Mathew George.
14. Grape-based fermentation products / R.S. Jackson.
15. Fruit based alcoholic beverages / V.K. Joshi, D.K. Sandhu and N.S. Thakur.
16. Cereal based alcoholic beverages / Inge Russell and Robert Stewart.
17. Fermented milk products / V.K. Batish, Sunita Grover, P. Pattnaik and Niyaz Ahmed.
18. Production of edible mushrooms / Frantisek Zadrazil and Carsten in der Wiesche.
19. Fermented cereal products / S.K. Soni and D.K. Sandhu.
20. Fermented fruits and vegetables / Didier Montet, Gerard Loiseau, Nadine Zakhia and Claire Mouquet.
21. Fermented meat products / S.A. Wani and B.D. Sharma.
22. Production of single cell protein / T.C. Bhalla, Harish Gajju and Hari Om Agrawal.
23. Mycoprotein production / P.K. Khanna and Veena Khanna.
24. Microbial production of fats / R.K. Goyal and V.K. Joshi.
25. Production and applications of microbial enzymes / Krishna Menon and K.K. Rao.
26. Baker's yeast: production, quality and utilization / S.C. Basappa.
27. Production of food additives by fermentation / Rekha S. Singhal and Pushpa R. Kulkarni.
28. Industrial ethanol production / Nivedita Sharma.
29. Production of gums, amino acids and vitamins / S.S. Marwaha and J.K. Arora.
30. Production of organic acids / Vijay Sethi and S.B. Maini.
31. Fermentation technology for food industry waste utilization / V.K. Joshi, Ashok Pandey and D.K. Sandhu.
32. Biomethanation from agro-industrial and food processing wastes / Krishna Nand.
