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Fermented Food Products A. Sankaranarayanan (Uka Tarsadia University, India)

Fermented Food Products By A. Sankaranarayanan (Uka Tarsadia University, India)

Fermented Food Products by A. Sankaranarayanan (Uka Tarsadia University, India)

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Summary

Fermented food plays lot of proactive role in human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. The proposed book on `Fermented Food Products' presents in-depth insights into various microbes involved in the production of fermented food.

Fermented Food Products Summary

Fermented Food Products by A. Sankaranarayanan (Uka Tarsadia University, India)

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.

Fermented Food Products Reviews

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

About A. Sankaranarayanan (Uka Tarsadia University, India)

A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran

Table of Contents

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 Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181

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 . . . . . . . . . . . . . . 197

Maria Joao Fraqueza and Luis Patarata

14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239

Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim,

Pedro Paulo O. Silva, Romulo C. Valadao, and Gesilene M. de Oliveira

Section 5 Milk-Based Fermented Food Products

15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255

Didem Deliorman Orhan and Sultan Pekacar

16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269

Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan,

Nooruddin Thajuddin and Dharumadurai Dhanasekaran

Section 6 Fermented Beverages

17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287

Hasya Nazli Ekin and Didem Deliorman Orhan

18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295

Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and

Monica Roberta Mazalli

19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313

Maurizio Ciani, Laura Canonico and Francesca Comitini

20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329

Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and

Dharumadurai Dhanasekaran

21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341

Ilkin Yucel Sengun and Gulden Kilic

Section 7 Molecular Tools in Fermented Food Products

22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365

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

Section 8 Therapeutics and Fermented Foods

23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385

Nirmaladevi, R.

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403

Additional information

NPB9780367224226
9780367224226
0367224224
Fermented Food Products by A. Sankaranarayanan (Uka Tarsadia University, India)
A. Sankaranarayanan (Uka Tarsadia University, India)
New
Hardback
Taylor & Francis Ltd
2019-12-09
430
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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