Demonstrating and explaining the health-promoting and therapeutic properties of fermented foods, this comprehensive book covers both the molecular process of fermentation and the resulting benefit to nutritional value and long-term health.
Demonstrating and explaining the health-promoting and therapeutic properties of fermented foods, this comprehensive book covers both the molecular process of fermentation and the resulting benefit to nutritional value and long-term health.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Professor Jyoti Prakash Tamang has been one of the authorities on global fermented foods and beverages for the last 27 years. He earned a PhD in microbiology from North Bengal University (1992), did postdoctoral research work at the National Food Research Institute, Tsukuba, Japan (1995), and at the Institute of Hygiene and Toxicology, Germany (2002). He was awarded the National Bioscience Award of the Department of Biotechnology by the Government of India in 2005, and the Gourmand Best Cookbook Award in Paris in 2010. He is a fellow of the National Academy of Agricultural Sciences (2012), the Indian Academy of Microbiological Sciences (2010), and the Biotech Research Society of India (2006). He has published more than 120 research papers, and authored several books including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, and Fermented Foods and Beverages of the World, both published by CRC Press, Taylor & Francis Group, USA in 2010. He has one patent, and has mentored several PhD students. He is a member of several prestigious national and international academic groups including the International Yeast Commission and the Asian Federation of Lactic Acid Bacteria, among others. Dr. Tamang is a professor in the Department of Microbiology and also dean of the School of Life Sciences of Sikkim University, a national university in Sikkim. He has served as the first registrar of Sikkim University appointed by the president of India.
Inhaltsangabe
Functional Microorganisms in Fermented Foods and Beverages. Therapeutic Values of Fermented Foods: Traditional Concept and Scientific Claims. Health Benefits of Fermented Vegetables Products. Health Benefits of Fermented Legume Foods. Health Benefits of Fermented Cereal Foods. Health Benefits of Fermented Milk Products. Health Benefits of Fermented Fish Products. Health of Fermented Meat Products. Health Benefits of Alcoholic Beverages. Health Benefits of Wine. Health Benefits of Yogurt. Health-Promoting Benefits of Fermented Tea and Coffee. Saponin as Health-Promoting Bio-active Compounds in Soya-foods. Neutraceutical and New Novel Fermented Foods. Health Impact of Probiotics and Prebiotics. Anti-oxidants in Fermented Foods. Nutritional Aspects of Fermented Foods and Beverages. Anti-nutritive Factors and By-products in Fermented FoodsUndesirable for Consumers. Anti-allergenic Properties/Benefits of Fermented Foods. Clinical Trial of Health-promoting Characters of Fermented Foods. Commercialization of Fermented Foods as Health-promoting Bands.
Functional Microorganisms in Fermented Foods and Beverages. Therapeutic Values of Fermented Foods: Traditional Concept and Scientific Claims. Health Benefits of Fermented Vegetables Products. Health Benefits of Fermented Legume Foods. Health Benefits of Fermented Cereal Foods. Health Benefits of Fermented Milk Products. Health Benefits of Fermented Fish Products. Health of Fermented Meat Products. Health Benefits of Alcoholic Beverages. Health Benefits of Wine. Health Benefits of Yogurt. Health-Promoting Benefits of Fermented Tea and Coffee. Saponin as Health-Promoting Bio-active Compounds in Soya-foods. Neutraceutical and New Novel Fermented Foods. Health Impact of Probiotics and Prebiotics. Anti-oxidants in Fermented Foods. Nutritional Aspects of Fermented Foods and Beverages. Anti-nutritive Factors and By-products in Fermented FoodsUndesirable for Consumers. Anti-allergenic Properties/Benefits of Fermented Foods. Clinical Trial of Health-promoting Characters of Fermented Foods. Commercialization of Fermented Foods as Health-promoting Bands.
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