Fermented Food Products  book cover
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1st Edition

Fermented Food Products




ISBN 9780367224226
Published December 9, 2019 by CRC Press
430 Pages 79 B/W Illustrations

 
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Book 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

Contents

Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix

Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi

About the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii

Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xv

Section 1 Overview

1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3

A. Sankaranarayanan and N. Amaresan

Section 2 Traditional Fermented Food Products

2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

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

3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Cíntia Lacerda Ramos and Rosane Freitas Schwan

4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Gözde Konuray and Zerrin Erginkaya

5. Processed Lichens Could be a Potential Functional Food with Special Reference to

Traditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D,

Shyam Kumar R and Thajuddin N

6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77

Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar,

Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran

7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Antonia Terpou

Section 3 Plant-Based Fermented Food Products

8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105

Anely Nedelcheva and Yunus Dogan

9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Khongsak Srikaeo

10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141

Lilis Nuraida

11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167

Adikesavan Selvi and Nilanjana Das

12. Nutritional and Health Benefits of Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181

Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim

Section 4 Animal-Based Fermented Food Products

13. Fermented Meat Products: From the Technology to the Quality Control . . . . . . . . . . . . . . 197

Maria João Fraqueza and Luis Patarata

14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239

Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim,

Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilene M. de Oliveira

Section 5 Milk-Based Fermented Food Products

15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255

Didem Deliorman Orhan and Sultan Pekacar

16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269

Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan,

Nooruddin Thajuddin and Dharumadurai Dhanasekaran

Section 6 Fermented Beverages

17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287

Hasya Nazlı Ekin and Didem Deliorman Orhan

18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295

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

Mônica Roberta Mazalli

19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313

Maurizio Ciani, Laura Canonico and Francesca Comitini

20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329

Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and

Dharumadurai Dhanasekaran

21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341

Ilkin Yucel Sengun and Gulden Kilic

Section 7 Molecular Tools in Fermented Food Products

22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365

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

Section 8 Therapeutics and Fermented Foods

23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385

Nirmaladevi, R.

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403

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Editor(s)

Biography

Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of

Biotechnology, Uka Tarsadia University, Gujarat, India, 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 and removal of bacteria from food by dielectrophoresis. He

has published six chapters in various books and 50 research articles in

International and National journals of repute, has guided 4 Ph.D. and

16 M.Phil. scholars and operated five minor funded projects.

From 2002 to 2015, he worked as an Assistant Professor & Head,

Department of Microbiology, K.S.R. College of Arts & Science, Tiruchengode, Tamil Nadu. He

has been awarded with the 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 DSTMentors/

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 member in journals and reviewers in various International/National reputed journals and

acted as an external examiner 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, India. He is basically

a microbiologist, and has obtained his Ph.D. degree on endophytic PGP

bacteria from Bharathidasan University, Tamil Nadu. Dr. Amaresan has

over 13 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 the Association of Microbiologists of India and National Academy

of Biological Sciences. He has also been awarded visiting scientist

fellowship from the National Academy of India to learn advanced techniques. He has handled

two institute-funded and four externally funded projects from DST, GEMI, DBT, and so on. He

has published more than 50 research articles and books of national and international reputation.

He has also deposited over 350 bacterial 16S rDNA and fungal ITS rDNA sequences in the

GenBank (NCBI, EMBL & DDBJ) and also has preserved over 150 microbial germplasm in

various culture collection centers of India.

 

Dr. Dharumadurai Dhanasekaran is an Assistant Professor at the

Department of Microbiology, School of Life Sciences, Bharathidasan

University, Tiruchirappalli, India. He has experience in the 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 been 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 GenBank, 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 citations 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, Taylor & 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 the Department of Biotechnology, the University Grants Commission, the Indian Council

for Medical research, and the 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 Journal

of Experimental Biology, 51, 2013, Dr. Dharmadurai Dhanasekaran is rated in the second

position among the top five institutions in the field of Actinobacteria research in India.

Featured Author Profiles

Author - Dharumadurai  Dhanasekaran
Editor

Dharumadurai Dhanasekaran

Associate Professor, Department of Microbiology Bharathidasan University
Tiruchirappalli-620 024 , Tamil Nadu, , India

Learn more about Dharumadurai Dhanasekaran »