Microorganisms and Fermentation of Traditional Foods

1. Auflage 2014
ISBN: 978-1-4822-2308-8
Verlag: CRC Press

Buch, Englisch, 390 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 752 g

Reihe: Food Biology Series

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Autoren/Hrsg.

Ray, Ramesh C.

Didier, Montet

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1:Traditional Fermented foods and Beverages. Microorganisms and their role in food fermentation. Oriental fermented foods. African fermented foods. Latin American fermented foods. Fermented cereal products. Bread: Between the Heritage of past and the Technology of present. Fermented fish and fish products. Fermented milk and milk products. Cheese. Sausage. Sensory evaluation of fermented foods. Part 2: Fermentation Biotechnology. Beer. Wine. Fruit wine. Cider. Distilled alcoholic beverages. Vinegar. Lacto-pickling of vegetables and fruits. Coffee fermentation. Cocoa fermentation. Microbial proteins. Probiotics. Application of solid state fermentation technology in food processing industries. Bio-valorization of food wastes.

Über Autor(innen)

Ramesh C. Ray, Montet Didier