Fermented Foods, Part II: Technological Interventions, 1st Edition (Hardback) book cover

Fermented Foods, Part II

Technological Interventions, 1st Edition

Edited by Ramesh C. Ray, Didier Montet

CRC Press

525 pages | 16 Color Illus. | 38 B/W Illus.

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Hardback: 9781138637849
pub: 2017-03-21
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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.

Table of Contents

Fermented Foods: Microbiology, Biochemistry & Biotechnology

Romain Villéger, Rémy Cachon and Maria C. Urdaci

Technological Innovations in Processing of Fermented Foods: An Overview

Swati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and Didier Montet

Functional Properties of Traditional Food Products Made by Mold Fermentation

Jacek Nowak and Maciej Kuligowski

Legume-Based Food Fermentation: Biochemical Aspects

Amit Kumar Rai and Kumaraswamy Jeyaram

Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits

Samurailatpam Sanjukta, Amit Kumar Rai and Dinabandhu Sahoo

Miso, the Traditional Fermented Soybean Paste of Japan

Ken-Ichi Kusumoto and Amit Kumar Rai

Soy Sauce Fermentation

Shanna Liu

Rice-based Fermented Foods and Beverages: Functional and Nutraceutical properties

Keshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra, Saswati Parua, Pradeep K. DasMohapatra

Maize (Zea mays L. subsp. mays) Fermentation

Lila Lubianka Domínguez-Ramírez, Gloria Díaz-Ruiz and Carmen Wacher

Bread Fortification: Health and Nutritional Benefits

Lucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile

Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases

Mostafa Aghamiraei, Milad Fathi, Mohammad Sarbazi, Majid Aghajafar and Roya Fathitil

The Sourdough Micro-ecosystem: An Update

Spiros Paramithiotis and Eleftherios H. Drosinos

Traditional Cereal Beverage Boza - Fermentation Technology, Microbial Content and Healthy Effects

Penka Petrova and Kaloyan Petrov

Coffee Fermentation

Fontana Angélique and Durand Noël

Cocoa Fermentation

Marisol López-Hernández, Gloria Díaz-Ruiz and Carmen Wacher

Kimchi: Microbiology, Biochemistry and Health Benefits

Kun-Young Park and Soon-Ah Kang

Amasi and Maheu: Expedition from Ethnic Southern African Foods to Cosmopolitan Markets

Eugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda, Dlamini Bheki and A. F Mulaba-Bafubiandi

Kefir & Koumiss: Origin, Health Benefits & Current Status ok Knowledge

Sunil K. Behera, Sandeep K. Panda, Eugenie Kayitesi and Antoine F. Mulaba-Bafubiandi

Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential

Françoise Rul

Fermentations Generating the Cheese Diversity

Sophie Landaud and Henry-Eric Spinnler

Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages

Eleftherios H. Drosinos and Spiros Paramithiotis

Solid-State Fermentation Applications in the Food Industry

Maria Papagianni

About the Series

Food Biology Series

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Life Sciences / General