Handbook of indigenous foods involving alkaline fermentation. (2014)

• Record Type: Book
• Further Information: Note: Edited by Prabir K. Sarkar, M.J. Robert Nout.
• Editors: Sarkar, Prabir K (Prabir Kumar); Nout, M. J. Robert
• Contents: Introduction Prabir K. Sarkar and M. J. Robert Nout References Diversity of Plant-Based Food Products Involving Alkaline Fermentation Legume Products Toshirou Nagai, Li-Te Li, Yan-Li Ma, Prabir K. Sarkar, M. J. Robert Nout, Kun-Young Park, Ji-Kang Jeong, Jang-Eun Lee, Ggot-Im Lee, Cherl-Ho Lee, Ekachai Chukeatirote, Hongjiang Yang, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Paulin Azokpota, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, and Yemisi Adefunke Jeff-Agboola, Non-Legume Products Maureen-Theodore Chinwe Ojinnaka, Labia Irène Ivette Ouoba, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, Kris Herawan Timotius, Susan Ray Brown, and Genevieve Bardwell Diversity of Animal-Based Food Products Involving Alkaline Fermentation Fish Sauces and Pastes Wonnop Visessanguan and Siriporn Chaikaew Shellfish Products Wonnop Visessanguan and Siriporn Chaikaew Hongeohoe Ggot-Im Lee and Cherl-Ho Lee Pidan Soottawat Benjakul and Palanivel Ganesan References Microorganisms Predominating in Alkaline-Fermented Foods Bacillus and Related Genera Charles Parkouda, Bréhima Diawara, and Kwaku Tano-Debrah Lactic Acid Bacteria Donatien Kaboré and Charles Parkouda Yeasts Line Thorsen, Elmer Nayra Kpikpi, and Lene Jespersen References Quality Aspects of Alkaline-Fermented Foods Sensory Characteristics Paulin Azokpota Nutritional Value Shawn Mark Somerset Health-Promoting Effects Paulin Azokpota, Toshirou Nagai, Li-Te Li, Yan-Li Ma, and Chanya Chuenarrom References Safety Aspects of Alkaline-FermentedFoods Ggot-Im Lee and Cherl-Ho Lee Alkaline-Fermented Foods Are Generally Safe Hazards in Alkaline-Fermented Foods Control of Hazards Conclusion References Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods Modulation of Product Chains Anita R. Linnemann Development of Starter Cultures Egon Bech Hansen Hygienic Design Aspects of Alkaline Fermentation Processes Huub L. M. Lelieveld Food Packaging Jenneke K. Heising and Matthijs Dekker References Value-Added Products from Alkaline-Fermented Foods or from Microorganisms Predominating Therein Alkaline Proteases C. Ganesh Kumar Poly-γ-Glutamic Acid Toshirou Nagai Lipopeptides Philippe Jacques and Aly Savadogo Short-Chain Volatile Organic Acids and Various Other Organic Compounds Maureen-Theodore Chinwe Ojinnaka Flavor Additives Maureen-Theodore Chinwe Ojinnaka References Future of Alkaline-Fermented Foods for Traditional Markets M. J. Robert Nout and Prabir K. Sarkar References Outlook M. J. Robert Nout and Prabir K. Sarkar References Index
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2014
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.024; Fermentation; Food -- Preservation
• Languages: English
• ISBNs: 9781466565302
• Related ISBNs: 9781466565296
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.