Fermented Food Products.

Format:

Book

Contributor:

Sankaranarayanan, A.

Amaresan, N.

Dhanasekaran, Dharumadurai.

Language:

English

Subjects (All):

Fermented foods.

Physical Description:

1 online resource (430 pages)

Edition:

1st edition

Place of Publication:

Milton : CRC Press LLC, 2020.

Summary:

Fermented food playan important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process.Describes various fermented food products, especially indigenous productsPresents health benefits of fermented food productsExplains mechans involved in the production of fermented foodsDiscusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated informationregarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of Contents

Foreword

Preface

About the Editors

Contributors

Section 1: Overview

1. Diversity of Global Fermented Food Products: An Overview

Section 2: Traditional Fermented Food Products

2. Traditional Fermented Foods of Nigeria

3. Ethnic Fermented Foods of America

4. Traditional Fermented Food Products of Turkey

5. Processed Lichens Could be a Potential Functional Food with Special Reference to Traditional Dishes

6. Ethnic Probiotic Foods of South India and Their Health Benefits

7. Ethnic Selected Fermented Foods of Greece

Section 3: Plant-Based Fermented Food Products

8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View

9. Fermented Soybean Foods in Asia

10. Fermented Protein-rich Plant-based Foods

11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview

12. Nutritional and Health Benefits of Idli and Dosa

Section 4: Animal-Based Fermented Food Products

13. Fermented Meat Products: From the Technology to the Quality Control

14. Fermented Fish Products

Section 5: Milk-Based Fermented Food Products

15. Kephir (Kefir): Fermented Dairy Product

16. Fermented Indigenous Indian Milk Products

Section 6: Fermented Beverages

17. Kvass: A Fermented Traditional Beverage

18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics

19. Beer between Tradition and Innovation

20. Cider Production Techniques in North America and Europe

21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics

Section 7: Molecular Tools in Fermented Food Products

22. Molecular Methods in Fermented Foods

Section 8: Therapeutics and Fermented Foods

23. Therapeutic Uses of Fermented Food Products

Index.

Notes:

Description based upon print version of record.

Description based on print version record.

ISBN:

1-000-76095-2

0-429-27478-5

1-000-76109-6

9780429274787

OCLC:

1130023006