Fermented Food Products - A. Sankaranarayanan N. Amaresan D. Dhanasekaran

Fermented Food Products

A. Sankaranarayanan (Redaktør) ; N. Amaresan (Redaktør) ; D. Dhanasekaran (Redaktør)

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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Leveringstid: Sendes innen 21 dager
På grunn av Brexit-tilpasninger og tiltak for å begrense covid-19 kan det dessverre oppstå forsinket levering.

Om boka

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.

Fakta

Innholdsfortegnelse

Contents


Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix


Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi


About the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii


Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xv


Section 1 Overview


1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3


A. Sankaranarayanan and N. Amaresan


Section 2 Traditional Fermented Food Products


2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27


Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo


3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41


Cintia Lacerda Ramos and Rosane Freitas Schwan


4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55


Goezde Konuray and Zerrin Erginkaya


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


Traditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67


Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D,


Shyam Kumar R and Thajuddin N


6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77


Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar,


Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran


7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93


Antonia Terpou


Section 3 Plant-Based Fermented Food Products


8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105


Anely Nedelcheva and Yunus Dogan


9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119


Khongsak Srikaeo


10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141


Lilis Nuraida


11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167


Adikesavan Selvi and Nilanjana Das


12. Nutritional and Health Benefits of Id

Om forfatteren