Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.
With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety.
The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors.
The book offers a refreshing reading to those interested in the fermentation of food and drinks as a general and basic source of information to suit mainly students studying food science and technology and those interested in the fermentation process in general. It also gives an insight to this issue to professionals working within the food industry.
—A. Kanekanian, in International Journal of Dairy Technology, February 2012
Dietary Cultures and Antiquity of Fermented Foods and Beverages
Jyoti Prakash Tamang and Delwen Samuel
Diversity of Fermented Foods
Jyoti Prakash Tamang
Diversity of Fermented Beverages and Alcoholic Drinks
Jyoti Prakash Tamang
Functional Yeasts and Molds in Fermented Foods and Beverages
Kofi E. Aidoo and M. J. Robert Nout
Fermented Vegetable Products
Carmen Wacher, Gloria Díaz-Ruiz, and Jyoti Prakash Tamang
Fermented Legumes: Soybean and Non-Soybean Products
Toshirou Nagai and Jyoti Prakash Tamang
Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma
Fermented Cereal Products
Fermented Milk Products
Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Ángel Alegría
Fermented Fish Products
Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa
Fermented Meat Products
Ethnic African Fermented Foods
N. A. Olasupo, S. A. Odunfa, and O. S. Obayori
Tea, Coffee, and Cacao
Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz
Probiotic and Prebiotic Fermented Foods
Health Aspects of Fermented Foods
Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang
Packaging Concepts for Enhancing Preservation of Fermented Foods