Fermented Foods, Part I : Biochemistry and Biotechnology book cover
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Fermented Foods, Part I
Biochemistry and Biotechnology




ISBN 9781498740791
Published December 22, 2015 by CRC Press
413 Pages 8 Color & 26 B/W Illustrations

 
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Book Description

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.

Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions).

Table of Contents

Fermented Foods: Artisan Household Technology To Biotechnology Era; Dr. Aly F. El Sheikha

Fermented Foods: Microbiology, Biochemistry & Biotechnology; Professor Andrew Westby

Functional Fermented Foods; Prof. Katarzyna Chojnacka

Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhalla

Baker’s Yeast; Genomics, Proteomic And Technological Interventions; Dr. J. P. Saranraj

Fungal Biology And Biotechnology In Fermented Foods; Prof. Jian Ping (Jp) Xu

Biotechnology Of Wine Yeasts; Prof. Fabienne REMIZE

Acetic Acid Bacteria: Prospective Application In Food Biotechnology; Prof. Ilkin Yucel Sengun

Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods; Prof. Pratima Khandelwal (India) & Teresa Crespo (Portugal)

Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing; Dr. Smita H. Panda & Dr. Ramesh C. Ray (India)

Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo

Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry; Prof. Amir M. Mortazavian

Antimicrobial Resistance Of Fermented Food Bacteria; Prof. Nevijo Zdolec

Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation; Sebestine Rousseau (France)

Bioactive Compounds Released In Food Fermentation; Dr. Ami Patel

Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation; Dr. Lata Ramchandran

Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Prof. Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo

Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub

Acetic Acid Bacteria In Fermented Food And Beverages; Prof. Maria Urdaci & Remy Cachin (France)

 

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Editor(s)

Biography

Didier Montet, Ramesh C. Ray