Fermented Foods and Beverages of the World

Portada
Jyoti Prakash Tamang, Kasipathy Kailasapathy
CRC Press, Jul 1, 2010 - 460 páginas
0 Opiniones

Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.

With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety.

The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors.

 

Comentarios de la gente - Escribir un comentario

No encontramos ningún comentario en los lugares habituales.

Contenido

Dietary Cultures and Antiquityof Fermented Foods and Beverages
1
Diversity of Fermented Foods
41
Diversity of Fermented Beveragesand Alcoholic Drinks
85
Functional Yeasts and Moldsin Fermented Foods and Beverages
127
Fermented Vegetable Products
149
Fermented Legumes Soybeanand NonSoybean Products
191
Fermented Soybean Pastes Misoand Shoyu with Reference to Aroma
225
Fermented Cereal Products
247
Fermented Meat Products
309
Ethnic African Fermented Foods
323
Tea Coffee and Cacao
353
Probiotic and Prebiotic Fermented Foods
377
Health Aspects of Fermented Foods
391
Packaging Concepts for EnhancingPreservation of Fermented Foods
415
Index
435
Back cover
449

Fermented Milk Products
263
Fermented Fish Products
289

Otras ediciones - Ver todas

Términos y frases comunes

Acerca del autor (2010)

Dr. Jyoti Prakash Tamang is one of the leading researchers on fermented foods and beverages. He received the prestigious National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology from the Government of India in 2005, and became a Fellow of Biotech Research Society of India in 2006. He has published more than 90 research papers in peer-reviewed international and national journals, in addition to his widely popular book Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, 2010). Dr. Tamang is a Team Leader of Food Microbiology Laboratory at Sikkim Government College of Sikkim Central University in Gangtok.

Dr. Kasipathy Kailasapathy is an Associate Professor in the School of Natural Sciences at the University of Western Sydney in Hawkesbury, New South Wales, Australia. He is also the research leader for Probiotics and Encapsulated Foods Unit at the Centre for Plant and Food Science at the university. His research has focused on dairy fermented foods incorporating probiotic bacteria and prebiotic substances, health benefits, microencapsulation, immobilization of enzymes, active packaging, and bioactive peptides among others. Dr. Kailasapathy has received the prestigious Danisco International Dairy Science Award 2010 presented by the American Dairy Science Association honoring his international recognition as a world leading dairy scientist.

Información bibliográfica