Fermented food products. (2020)

• Record Type: Book
• Further Information: Note: Edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran.
• Editors: Sankaranarayanan, A; Amaresan, N; Dhanasekaran, Dharumadurai
• Contents: Contents Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi About the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xv Section 1 Overview 1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3 A. Sankaranarayanan and N. Amaresan Section 2 Traditional Fermented Food Products 2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo 3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Cíntia Lacerda Ramos and Rosane Freitas Schwan 4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Gözde Konuray and Zerrin Erginkaya 5. Processed Lichens Could be a Potential Functional Food with Special Reference to Traditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D, Shyam Kumar R and Thajuddin N 6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77 Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran 7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 Antonia Terpou Section 3 Plant-Based Fermented Food Products 8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105 Anely Nedelcheva and Yunus Dogan 9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 Khongsak Srikaeo 10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141 Lilis Nuraida 11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167 Adikesavan Selvi and Nilanjana Das 12. Nutritional and Health Benefits of Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181 Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim Section 4 Animal-Based Fermented Food Products 13. Fermented Meat Products: From the Technology to the Quality Control . . . . . . . . . . . . . . 197 Maria João Fraqueza and Luis Patarata 14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239 Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim, Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilene M. de Oliveira Section 5 Milk-Based Fermented Food Products 15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255 Didem Deliorman Orhan and Sultan Pekacar 16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269 Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran Section 6 Fermented Beverages 17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287 Hasya Nazlı Ekin and Didem Deliorman Orhan 18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295 Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and Mônica Roberta Mazalli 19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313 Maurizio Ciani, Laura Canonico and Francesca Comitini 20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329 Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran 21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341 Ilkin Yucel Sengun and Gulden Kilic Section 7 Molecular Tools in Fermented Food Products 22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365 Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde Dahunsi Section 8 Therapeutics and Fermented Foods 23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385 Nirmaladevi, R. Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.024; Fermented foods; Food -- Microbiology
• Languages: English
• ISBNs: 9781000761092; 9781000760958; 9781000761023; 9780429274787
• Related ISBNs: 9780367224226
• Notes: Note: Description based on CIP data; resource not viewed.
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