1st Edition

Health Benefits of Fermented Foods and Beverages

ISBN 9781466588097
Published April 7, 2015 by CRC Press
638 Pages 77 B/W Illustrations

USD $290.00

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Book Description

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of fermented food products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma.

The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most remarkable aspect is the biological functions and the enhanced health benefits due to functional microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and review papers investigating the different health-promoting benefits such as antioxidant functions, allergic reactions suppression, and overall digestion improvement.

Possible health benefits of fermented foods and beverages include prevention of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inflammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, fermented foods list increasing the synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal values among its health-related effects. The list grows the more we know about their molecular processes and their biological functions. The book helps you overcome the challenge of large-scale production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from which they are derived.

Table of Contents

Microorganisms in Fermented Foods and Beverages
Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri
Functionality and Therapeutic Values of Fermented Foods
Namrata Thapa and Jyoti Prakash Tamang
Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health
Rintu Banerjee, Moumita Bishai, Sunita Adak, and Lakshmishri Upadrasta
Diet, Microbiome, and Human Health
Yarul Kabir, Ashfaque Hossain, and Saeed Akhter
Health Benefits of Fermented Dairy Products
Baltasar Mayo and Leocadio Alonso
Functional Properties of Fermented Milks
Nagendra P. Shah
Health Benefits of Yogurt
Ramesh C. Chandan
Health Benefits of Ethnic Indian Milk Products
R. K. Malik and Sheenam Garg
Health Benefits of Fermented Vegetable Products
Prakash M. Halami and S.V.N. Vijayendra
Health Benefits of Kimchi
Eung Soo Han, Hyun Ju Kim, and Hak-Jong Choi
Health Benefits of Tempe
Mary Astuti
Health Benefits of Korean Fermented Soybean Products
Dong-Hwa Shin, Su-Jin Jung, and Soo-Wan Chae
Health Benefits of Natto
Toshirou Nagai
Health Benefits of Functional Proteins in Fermented Foods
Kumaraswamy Jeyaram and Amit Kumar Rai
Health Benefits of Fermented Fish
Binaya Bhusan Nayak and H. Sanath Kumar
Wine: A Therapeutic Drink
Usha Rani and K. A. Anu Appaiah
Antiallergic Properties of Fermented Foods
Raha Abdul Rahim, Adelene Song Ai Lian, Lionel In Lian Aun, and Foo Hooi Ling
Antiallergenic Benefits of Fermented Foods
Rekha S. Singhal, Swati B. Jadhav, and Shweta Deshaware
Antioxidants in Fermented Foods
Santa Ram Joshi and Koel Biswas
Health Benefits of Nutraceuticals from Novel Fermented Foods
Anil Kumar Anal, Son Chu-Ky, and Samira Sarter
From Gut Microbiota to Probiotics: Evolution of the Science
Neerja Hajela, G. Balakrish Nair, and Sarath Gopalan

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Professor Jyoti Prakash Tamang has been one of the authorities on global fermented foods and beverages for the last 27 years. He earned a PhD in microbiology from North Bengal University (1992), did postdoctoral research work at the National Food Research Institute, Tsukuba, Japan (1995), and at the Institute of Hygiene and Toxicology, Germany (2002). He was awarded the National Bioscience Award of the Department of Biotechnology by the Government of India in 2005, and the Gourmand Best Cookbook Award in Paris in 2010. He is a fellow of the National Academy of Agricultural Sciences (2012), the Indian Academy of Microbiological Sciences (2010), and the Biotech Research Society of India (2006).

He has published more than 120 research papers, and authored several books including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, and Fermented Foods and Beverages of the World, both published by CRC Press, Taylor & Francis Group, USA in 2010. He has one patent, and has mentored several PhD students. He is a member of several prestigious national and international academic groups including the International Yeast Commission and the Asian Federation of Lactic Acid Bacteria, among others. Dr. Tamang is a professor in the Department of Microbiology and also dean of the School of Life Sciences of Sikkim University, a national university in Sikkim. He has served as the first registrar of Sikkim University appointed by the president of India.