Ray / Montet Fermented Foods, Part II

Technological Interventions
Erscheinungsjahr 2017
ISBN: 978-1-351-79376-6
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 525 Seiten

Reihe: Food Biology Series

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.

Autoren/Hrsg.

Ray, Ramesh C.

Montet, Didier

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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