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Fermented Food Products

«

Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction.

--L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4

»

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. Les mer

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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.
* Describes various fermented food products, especially indigenous products
* Presents health benefits of fermented food products
* Explains mechans involved in the production of fermented foods
* Discusses molecular tools and its applications and therapeutic uses of fermented foods
The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Detaljer

Forlag
CRC Press
Innbinding
Innbundet
Språk
Engelsk
Sider
430
ISBN
9780367224226
Utgivelsesår
2019
Format
25 x 18 cm

Om forfatteren

Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of


Biotechnology, Uka Tarsadia University, Gujarat, India, from 2015


onwards. He has experience in the fields of Antimicrobial activity of


herbal and nano particles against MDR pathogens and fermented food


products. His current research focus is on microbes in fermented food


products and removal of bacteria from food by dielectrophoresis. He


has published six chapters in various books and 50 research articles in


International and National journals of repute, has guided 4 Ph.D. and


16 M.Phil. scholars and operated five minor funded projects.


From 2002 to 2015, he worked as an Assistant Professor & Head,


Department of Microbiology, K.S.R. College of Arts & Science, Tiruchengode, Tamil Nadu. He


has been awarded with the Indian Academy of Sciences (IASc), National Academy of Sciences


(NAS), and The National Academy of Sciences (TNAS)–sponsored summer research fellowship


for young teachers consecutively for three years. His name is included as a Mentor in DSTMentors/


Resource persons for summer/winter camps and other INSPIRE initiatives, Department


of Science & Technology, Govt. of India, New Delhi. He is a Grant reviewer in British Society


of Antimicrobial Chemotherapy (BSAC), UK. He has involved himself in the organization of


various National/International seminars/symposia. He is actively involved as an Editor/Editorial


board member in journals and reviewers in various International/National reputed journals and


acted as an external examiner to adjudicate the Ph.D. thesis of various universities in India.


 


Dr. N. Amaresan is an Assistant Professor at C.G. Bhakta Institute of


Biotechnology, Uka Tarsadia University, Gujarat, India. He is basically


a microbiologist, and has obtained his Ph.D. degree on endophytic PGP


bacteria from Bharathidasan University, Tamil Nadu. Dr. Amaresan has


over 13 years of experience in teaching & research and made several


original and novel discoveries, especially in various allied fields of


microbiology mainly plant-microbe interactions, bioremediation, plant


pathology and others. For his original discoveries on agriculturally


important microorganisms, he has been awarded young scientist awards


by the Association of Microbiologists of India and National Academy


of Biological Sciences. He has also been awarded visiting scientist


fellowship from the National Academy of India to learn advanced techniques. He has handled


two institute-funded and four externally funded projects from DST, GEMI, DBT, and so on. He


has published more than 50 research articles and books of national and international reputation.


He has also deposited over 350 bacterial 16S rDNA and fungal ITS rDNA sequences in the


GenBank (NCBI, EMBL & DDBJ) and also has preserved over 150 microbial germplasm in


various culture collection centers of India.


 


Dr. Dharumadurai Dhanasekaran is an Assistant Professor at the


Department of Microbiology, School of Life Sciences, Bharathidasan


University, Tiruchirappalli, India. He has experience in the fields of


actinobacteriology, mycology, and phycology. His current research focus


is on actinobacteria, microalgae, fungi, and mushroom for animal and


human health improvement. He has been awarded UGC-Raman Post-


Doctoral Fellowship and worked in the Department of Molecular,


Cellular and Biomedical Sciences, University of New Hampshire,


Durham, USA. He has qualified the Tamil Nadu State Eligibility Test


(SET) for Lectureship in Life Science. He has deposited around 103


nucleotide sequences in GenBank, 5 bioactive compounds in Pubchem, published 101 research


and review articles including one paper in Nature Group Journal Scientific Report and 19 Book


chapters. He has h-index of 20 with total citations of 1364 as per Google Scholar. He has edited


six books on Antimicrobial compounds: Synthetic and Natural compounds, Microbial control of


Vector borne Diseases, CRC Press, Taylor & Francis Group, New York, Fungicides for Plant and


Animal Diseases, Actinobacteria: Basics and Biotechnological applications, Algae-Organisms for


Imminent Biotechnology, Microbial Biofilms – Importance and Applications under In-tech open


access publisher, Eastern Europe. He has guided 10 Ph.D. candidates and organized several


national level symposia, conference and workshop programs. He received major research projects


from the Department of Biotechnology, the University Grants Commission, the Indian Council


for Medical research, and the International Foundation for Science, Sweden. He is member in


American Society for Microbiology, North American Mycology Association, Mycological Society


of India, National Academy of Biological Sciences and member in editorial boards in National,


International Journals, Doctoral committee member, Board of study member in Microbiology


and Reviewer in the scientific Journals and research grants. As per the reports of Indian Journal


of Experimental Biology, 51, 2013, Dr. Dharmadurai Dhanasekaran is rated in the second


position among the top five institutions in the field of Actinobacteria research in India.

Anmeldelser

«

Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction.

--L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4

»

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