Fermented Foods and Beverages of the World contains up-to-date coverage of fermentation practices, cultural aspects, microbiology, biochemistry, nutrition, and functionality.

The book begins with a concise introduction to food fermentation – one of the oldest biotechnological processes – 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 functional microorganisms, the functional and technological properties, and issues related to food safety.

Fermented Foods and Beverages of the World 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. Covering many undocumented minor or lesser-known ethnic fermented products, this book is an all-in-one guide to global fermentation practices and consumption behaviors.

Features:

• Provides an up-to-date review of fermented food and beverages of the world
• Covers functional properties and therapeutic uses
• Discusses the fermentation process of tea, coffee, and cocoa
• Packaging process for enhancing preservation of fermented foods

Contents

1. Dietary Cultures and Antiquity of Fermented Foods and Beverages
2. Diversity of Fermented Foods
3. Diversity of Fermented Beverages and Alcoholic Drinks
4. Functional Yeasts and Molds in Fermented Foods and Beverages
5. Fermented Vegetable Products
6. Fermented Legumes: Soybean and Non-Soybean Products
7. Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma
8. Fermented Cereal Products
9. Fermented Milk Products
10. Fermented Fish Products
11. Fermented Meat Products
12. Ethnic African Fermented Foods
13. Tea, Coffee, and Cacao
14. Probiotic and Prebiotic Fermented Foods
15. Health Aspects of Fermented Foods
16. Packaging Concepts for Enhancing Preservation of Fermented Foods

Index

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ORDER NOW Fermented Foods and Beverages of the World edited by Jyoti Prakash Tamang 2010 • 460 pages • $158.95 + shipping Texas residents please add 6.75 % sales tax