Fermented Food Products: 1st Edition (Hardback) book cover

Fermented Food Products

1st Edition

Edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran

CRC Press

424 pages | 79 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9780367224226
pub: 2020-01-06
SAVE ~$35.99
Available for pre-order. Item will ship after 6th January 2020
$179.95
$143.96
x


FREE Standard Shipping!

Description

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.

Table of Contents

1. Diversity of Global fermented food products – An overview

Sankaranarayanan,A., and N. Amaresan

2. Traditional Fermented Foods of Nigeria

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

3. Ethnic Fermented foods of America

Cíntia Lacerda Ramos and Rosane Freitas Schwan

4. Traditional Fermented Food Products of Turkey

Gözde Konuray and Zerrin Erginkaya

5. Processed Lichens could be a potential functional food with special reference to traditional dishes

Mathews Lurth Raj D, Shakina Thajuddin, Ganesh Moorthy.I, Dhanasekaran.D, Shyam Kumar.R, Thajuddin.N

6. Ethnic probiotic foods of South India and their health benefits

Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran

7. Ethnic Selected Fermented foods of Greece

Antonia Terpou

8. Plants used as bread yeast in the Balkans from an ethnobotanical point of view

Anely Nedelcheva and Yunus Dogan

9. Fermented soybean foods in Asia

Khongsak Srikaeo

10. Fermented protein-rich plant-based foods

Lilis Nuraida

11. Fermented soybean food products as sources of protein rich diet: An overview

Adikesavan Selvi and Nilanjana Das

12. Nutritional and health benefits of Idli and Dosa

Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim

13. Fermented meat products - from the technology to the quality control

Maria João Fraqueza and Luis Patarata

14. Fermented fish products

Gesilene M. de Oliveira

15. Kephir (Kefir): Fermented dairy product

Didem DELIORMAN ORHAN and Sultan PEKACAR

16. Fermented Indigenous Indian milk products

Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran

17. Kvass: A Fermented traditional beverage

Hasya Nazlı EKIN and Didem DELIORMAN ORHAN

18. Kefir and Kombucha beverages: New substrates and Nutritional Characteristics

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

19. Beer between tradition and innovation

Maurizio Ciani, Laura Canonico and Francesca Comitini

20. Cider production techniques in North America and Europe

Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran

21. Innovative functional fruit and vegetable-based drinks including probiotics

Ilkin YUCEL SENGUN and Gulden KILIC

22. Molecular methods in Fermented foods

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

23. Therapeutic uses of Fermented food products

Nirmaladevi, R

About the Editors

Dr. A. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat state from 2015 onwards. He has experience in the fields of Antimicrobial activity of herbal and nano particles against MDR pathogens and fermented food products. His current research focus is on microbes in fermented food products, removal of bacteria from food by Dielectrophoresis. He has published 6 chapters in books, 50 research articles in International and National journals of repute, guided 4 Ph.Ds and 16 M.Phil., scholars and operated 5 minor funded projects. From 2002 -2015, he worked as an Assistant Professor & Head, Department of Microbiology, K.S.R. College of Arts & Science, Tiruchengode, Tamil Nadu. He has awarded with Indian Academy of Sciences (IASc), National Academy of Sciences (NAS) and The National Academy of Sciences (TNAS) sponsored summer research fellowship for young teachers consecutively for three years. His name is included as a Mentor in DST-Mentors/Resource persons for summer/winter camps and other INSPIRE initiatives, Department of Science & Technology, Govt. of India, New Delhi. He is a Grant reviewer in British Society of Antimicrobial Chemotherapy (BSAC), UK. He has involved himself in the organization of various National / International seminars / Symposia. He is actively involved as an Editor / Editorial board members in journals and reviewers in various International / National reputed journals and acted as an external examiners to adjudicate the Ph.D., thesis of various Universities in India.

Dr. N. Amaresan is an Assistant Professor at C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Gujarat. He is basically a Microbiologist, obtained Ph.D., degree on endophytic PGP bacteria from Bharathidasan University, Tamil Nadu. Dr. N. Amaresan has over thirteen years of experience in teaching & research and made several original and novel discoveries, especially in various allied fields of microbiology mainly plant-microbe interactions, bioremediation, plant pathology and others. For his original discoveries on agriculturally important microorganisms he has been awarded young scientist awards by Association of Microbiologists of India and National Academy of Biological Sciences. He has also been awarded visiting scientist fellowship from National Academy of India to learn advanced techniques. He has handled two institute funded and four externally funded projects from DST, GEMI, DBT etc. He has published more than 50 research articles and books of national and international reputes. He also deposited over 350 bacterial 16S rDNA and fungal ITS rDNA sequences in the Genbank (NCBI, EMBL & DDBJ) and also preserved over 150 microbial germplasm in various culture collection centers of India.

Dr. D. Dhanasekaran is working as an Assistant Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India. He has experience in fields of actinobacteriology, mycology and phycology. His current research focus is on actinobacteria, microalgae, fungi and mushroom for animal and human health improvement. He has awarded UGC-Raman Post-Doctoral Fellowship and worked in the Department of Molecular, Cellular and Biomedical Sciences, University of New Hampshire, Durham, USA. He has qualified the Tamil Nadu State Eligibility Test (SET) for Lectureship in Life Science. He has deposited around 103 nucleotide sequences in Gen Bank, 5 bioactive compounds in Pubchem, published 101 research and review articles including one paper in Nature Group Journal Scientific Report and 19 Book chapters. He has h-index of 20 with total citation of 1364 as per Google scholar. He has edited six books on Antimicrobial compounds: Synthetic and Natural compounds, Microbial control of Vector borne Diseases, CRC press, Tailor & Francis Group, New York, Fungicides for Plant and Animal Diseases, Actinobacteria: Basics and Biotechnological applications, Algae-Organisms for Imminent Biotechnology, Microbial Biofilms- Importance and Applications under In-tech open access publisher, Eastern Europe. He has guided 10 Ph.D candidates and organized several national level symposia, conference and workshop programs. He received major research projects from Department of Biotechnology, University Grant Commission, Indian Council for Medical research, and International foundation for Science, Sweden. He is member in American Society for Microbiology, North American Mycology Association, Mycological Society of India, National Academy of Biological Sciences and member in editorial boards in National, International Journals, Doctoral committee member, Board of study member in Microbiology and Reviewer in the scientific Journals and research grants. As per the reports of Indian J. of Experimental Biology, 51, 2013, Dr. Dharmadurai Dhanasekaran is rated in second position among the top five institutions in the field of Actinobacteria research in India.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science