Fermented Foods, Part II

Technological Interventions
Herausgeber: Ray, Ramesh C; Montet, Didier

• Gebundenes Buch

Produktbeschreibung

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 525
• Erscheinungstermin: 21. März 2017
• Englisch
• Abmessung: 234mm x 157mm x 33mm
• Gewicht: 898g
• ISBN-13: 9781138637849
• ISBN-10: 113863784X
• Artikelnr.: 48215768

Autorenporträt

Ramesh C. Ray, Didier Montet

Inhaltsangabe

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.