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Fermented food products / edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran.

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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 smal...

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Bibliographic Details
Online Access: Full Text (via ProQuest)
Other Authors: Sankaranarayanan, A. (Editor), Amaresan, N. (Editor), Dhanasekaran, Dharumadurai (Editor)
Format: Electronic eBook
Language:English
Published: Boca Raton, FL : CRC Press, [2020]
Subjects:
Fermented foods.
Food > Microbiology.
Fermented foods
Food > Microbiology
Table of Contents:
  • Section 1. Overview. 1. Diversity of global fermented food products: an overview / A. Sankaranarayanan and N. Amaresan
  • Section 2. Traditional fermented food products. 2. Traditional fermented foods of Nigeria / Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo
  • 3. Ethnic fermented foods of America / Cíntia Lacerda Ramos and Rosane Freitas Schwan
  • 4. Traditional fermented food products of Turkey / Gözde Konuray and Zerrin Erginkaya
  • 5. Processed lichens could be a potential functional food with special reference to traditional dishes / 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 / Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran
  • 7. Ethnic selected fermented foods of Greece / Antonia Terpou
  • Section 3. Plant-based fermented food products. 8. Plants used as bread yeast in the Balkans from an ethnobotanical point of view / Anely Nedelcheva and Yunus Dogan
  • 9. Fermented soybean foods in Asia / Khongsak Srikaeo
  • 10. Fermented protein-rich plant-based foods / Lilis Nuraida
  • 11. Fermented soybean food products as sources of protein-rich diet: an overview / Adikesavan Selvi and Nilanjana Das
  • 12. Nutritional and health benefits of idli and dosa / Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim
  • Section 4. Animal-based fermented food products. 13. Fermented meat products: from the technology to the quality control / Maria João Fraqueza and Luis Patarata
  • 14. Fermented fish products / Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim, Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilne M. de Oliveira
  • Section 5. Milk-based fermented food products. 15. Kephir (Kefir): fermented dairy product / Didem Deliorman Orhan and Sultan Pekacar
  • 16. Fermented indigenous Indian milk products / Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran
  • Section 6. Fermented beverages. 17. Kvass: a fermented traditional beverage / Hasaya Nazlý Ekin and Didem Deliorman Orhan
  • 18. Kefir and kombucha beverages: new substrates and nutritional characteristics / Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and Mônica Roberta Mazalli
  • 19. Beer between tradition and innovation / Maurizio Ciani, Laura Canonico and Francesca Comitini
  • 20. Cider production techniques in North America and Europe / Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran
  • 21. Innovative functional fruit and vegetable-based drinks including probiotics / Ilkin Yucel Sengun and Gulden Kilic
  • Section 7. Molecular tools in fermented food products. 22. Molecular methods in fermented foods / Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde Dahunsi
  • Section 8. Therapeutics and fermented foods. 23. Therapeutic uses of fermented food products / Nirmaladevi, R.

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