Fermented Food Products 1st Edition Sankaranarayanan 1000761096 9781000761092
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Product details:
- ISBN 10: 1000761096
- ISBN 13: 9781000761092
- Author: A. Sankaranarayanan
Fermented food play an 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.
Table of contents:
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
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