Fermented Foods and Beverages of the World
Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Gewicht:
757 g
Format:
236x157x25 mm
Beschreibung:
This book begins with a concise introduction to one of the oldest biotechnological processes - food fermentation - including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of function microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed.
Offers an introduction to food fermentation - one of the oldest biotechnological processes - including its history and global varieties. This book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety.
Dietary Cultures and Antiquity of Fermented Foods and Beverages. Diversity of Fermented Foods. Diversity of Fermented Beverages and Alcoholic Drinks. Functional Yeasts and Molds in Fermented Foods and Beverages. Fermented Vegetable Products. Fermented Legumes: Soybean and Non-Soybean Products. Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma. Fermented Cereal Products. Fermented Milk Products. Fermented Fish Products. Fermented Meat Products. Ethnic African Fermented Foods. Tea, Coffee, and Cacao. Probiotic and Prebiotic Fermented Foods. Health Aspects of Fermented Foods. Packaging Concepts for Enhancing Preservation of Fermented Foods.