Fermented Foods, Part II
Technological Interventions
1st Edition
Published on 21. March 2017
Book
Hardback
525 pages
978-1-138-63784-9 (ISBN)
Description
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
38 s/w Abbildungen, 16 farbige Abbildungen
16 Illustrations, color; 38 Illustrations, black and white
Dimensions
Height: 240 mm
Width: 161 mm
Thickness: 38 mm
Weight
1333 gr
ISBN-13
978-1-138-63784-9 (9781138637849)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
03/2021
1st Edition
CRC Press
€63.13
Shipment within 15-20 days
E-Book
05/2017
CRC Press
€67.49
Available for download
E-Book
05/2017
CRC Press
€67.49
Available for download
Persons
Ramesh C. Ray, Didier Montet
Content
Fermented Foods: Microbiology, Biochemistry & Biotechnology. Technological Innovations in Processing of Fermented Foods: An Overview. Functional Properties of Traditional Food Products Made by Mold Fermentation. Legume-Based Food Fermentation: Biochemical Aspects. Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits. Miso, the Traditional Fermented Soybean Paste of Japan. Soy Sauce Fermentation. Rice-based Fermented Foods and Beverages: Functional and Nutraceutical properties. Maize (Zea mays L. subsp. mays) Fermentation. Bread Fortification: Health and Nutritional Benefits. Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases. The Sourdough Micro-ecosystem: An Update. Traditional Cereal Beverage Boza - Fermentation Technology, Microbial Content and Healthy Effects. Coffee Fermentation. Cocoa Fermentation. Kimchi: Microbiology, Biochemistry and Health Benefits. Amasi and Maheu: Expedition from Ethnic Southern African Foods to Cosmopolitan Markets. Kefir & Koumiss: Origin, Health Benefits & Current Status ok Knowledge. Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential. Fermentations Generating the Cheese Diversity. Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages. Solid-State Fermentation Applications in the Food Industry.