This book begins with a concise introduction to one of the oldest biotechnological processes - food fermentation - including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and…mehr
This book begins with a concise introduction to one of the oldest biotechnological processes - food fermentation - including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed.
Dr. Jyoti Prakash Tamang is one of the leading researchers on fermented foods and beverages. He received the prestigious National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology from the Government of India in 2005, and became a Fellow of Biotech Research Society of India in 2006. He has published more than 90 research papers in peer-reviewed international and national journals, in addition to his widely popular book Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, 2010). Dr. Tamang is a Team Leader of Food Microbiology Laboratory at Sikkim Government College of Sikkim Central University in Gangtok. Dr. Kasipathy Kailasapathy is an Associate Professor in the School of Natural Sciences at the University of Western Sydney in Hawkesbury, New South Wales, Australia. He is also the research leader for Probiotics and Encapsulated Foods Unit at the Centre for Plant and Food Science at the university. His research has focused on dairy fermented foods incorporating probiotic bacteria and prebiotic substances, health benefits, microencapsulation, immobilization of enzymes, active packaging, and bioactive peptides among others. Dr. Kailasapathy has received the prestigious Danisco International Dairy Science Award 2010 presented by the American Dairy Science Association honoring his international recognition as a world leading dairy scientist.
Inhaltsangabe
Dietary Cultures and Antiquity of Fermented Foods and Beverages. Diversity of Fermented Foods. Diversity of Fermented Beverages and Alcoholic Drinks. Functional Yeasts and Molds in Fermented Foods and Beverages. Fermented Vegetable Products. Fermented Legumes: Soybean and Non-Soybean Products. Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma. Fermented Cereal Products. Fermented Milk Products. Fermented Fish Products. Fermented Meat Products. Ethnic African Fermented Foods. Tea, Coffee, and Cacao. Probiotic and Prebiotic Fermented Foods. Health Aspects of Fermented Foods. Packaging Concepts for Enhancing Preservation of Fermented Foods.
Dietary Cultures and Antiquity of Fermented Foods and Beverages. Diversity of Fermented Foods. Diversity of Fermented Beverages and Alcoholic Drinks. Functional Yeasts and Molds in Fermented Foods and Beverages. Fermented Vegetable Products. Fermented Legumes: Soybean and Non-Soybean Products. Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma. Fermented Cereal Products. Fermented Milk Products. Fermented Fish Products. Fermented Meat Products. Ethnic African Fermented Foods. Tea, Coffee, and Cacao. Probiotic and Prebiotic Fermented Foods. Health Aspects of Fermented Foods. Packaging Concepts for Enhancing Preservation of Fermented Foods.
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