Fermented Foods and Beverages of the World [electronic resource].

ISBN:

9781420094961

Title:

Author:

Tamang, Jyoti Prakash.

Personal Author:

Tamang, Jyoti Prakash.

Publication Information:

Hoboken : Taylor and Francis, 2010.

Physical Description:

1 online resource (462 p.)

General Note:

Description based upon print version of record.

Contents:

Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Dietary Cultures and Antiquityof Fermented Foods and Beverages; Chapter 2: Diversity of Fermented Foods; Chapter 3: Diversity of Fermented Beveragesand Alcoholic Drinks; Chapter 4: Functional Yeasts and Moldsin Fermented Foods and Beverages; Chapter 5: Fermented Vegetable Products; Chapter 6: Fermented Legumes: Soybeanand Non-Soybean Products; Chapter 7: Fermented Soybean Pastes Misoand Shoyu with Reference to Aroma; Chapter 8: Fermented Cereal Products; Chapter 9: Fermented Milk Products; Chapter 10: Fermented Fish Products

Chapter 11: Fermented Meat ProductsChapter 12: Ethnic African Fermented Foods; Chapter 13: Tea, Coffee, and Cacao; Chapter 14: Probiotic and Prebiotic Fermented Foods; Chapter 15: Health Aspects of Fermented Foods; Chapter 16: Packaging Concepts for EnhancingPreservation of Fermented Foods; Index; Back cover

Subject Term:

Fermented foods.

Fermented milk.

Food -- History.

Food -- Microbiology.

Added Author:

Kailasapathy, Kasipathy.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2010

Publication Information:

Hoboken : Taylor and Francis, 2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.024	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Author Notes

Dr. Jyoti Prakash Tamang is one of the leading researchers on fermented foods and beverages. He received the prestigious National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology from the Government of India in 2005, and became a Fellow of Biotech Research Society of India in 2006. He has published more than 90 research papers in peer-reviewed international and national journals, in addition to his widely popular book Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, 2010). Dr. Tamang is a Team Leader of Food Microbiology Laboratory at Sikkim Government College of Sikkim Central University in Gangtok.

Dr. Kasipathy Kailasapathy is an Associate Professor in the School of Natural Sciences at the University of Western Sydney in Hawkesbury, New South Wales, Australia. He is also the research leader for Probiotics and Encapsulated Foods Unit at the Centre for Plant and Food Science at the university. His research has focused on dairy fermented foods incorporating probiotic bacteria and prebiotic substances, health benefits, microencapsulation, immobilization of enzymes, active packaging, and bioactive peptides among others. Dr. Kailasapathy has received the prestigious Danisco International Dairy Science Award 2010 presented by the American Dairy Science Association honoring his international recognition as a world leading dairy scientist.

Reviews (1)

Choice Review

This 16-chapter work discusses various aspects of fermented foods. The introductory chapter is suitable for food history/science culture discussions. Other chapters relate the biochemistry of fermentation to different food types, and one even discusses packaging methods developed to conserve the nutritional value of foods. Fermentation, one of the oldest methods (developed 6,000 years ago in Mesopotamia) to generate and conserve food, is still extensively used in all parts of the world. The action of fermentation on foods through yeast, molds, or bacteria frequently enhances the nutritional and taste value of raw food. The process is utilized for fish, milk, meats, fruits, vegetables, legumes, and cereals, and chapter contributors discuss which fermentation procedures are used for each of these categories. They also include interesting material that relates these foods and their use to the cultural and geographical features that may have led to the particular fermentation process. For example, the warm, dry conditions in the southern Mediterranean countries led to different methods of processing raw meats for sausages than those used in more northern climates. Overall, this work contains a wealth of information that will be useful to a wide audience. Summing Up: Recommended. Academic, two-year technical, and professional collections, all levels. M. Rossi Vassar College

Dietary Cultures and Antiquity of Fermented Foods and BeveragesJyoti Prakash Tamang and Delwen Samuel

Diversity of Fermented FoodsJyoti Prakash Tamang

Diversity of Fermented Beverages and Alcoholic DrinksJyoti Prakash Tamang

Functional Yeasts and Molds in Fermented Foods and BeveragesKofi E. Aidoo and M. J. Robert Nout

Fermented Vegetable ProductsCarmen Wacher and Gloria Díaz-Ruiz and Jyoti Prakash Tamang

Fermented Legumes: Soybean and Non-Soybean ProductsToshirou Nagai and Jyoti Prakash Tamang

Fermented Soybean Pastes Miso and Shoyu with Reference to AromaEtsuko Sugawara

Fermented Cereal ProductsJean-Pierre Guyot

Fermented Milk ProductsBaltasar Mayo and Mohammed Salim Ammor and Susana Delgado and Ángel Alegría

Fermented Fish ProductsJunus Salampessy and Kasipathy Kailasapathy and Namrata Thapa

Fermented Meat ProductsMartin Adams

Ethnic African Fermented FoodsN. A. Olasupo and S. A. Odunfa and O. S. Obayori

Tea, Coffee, and CacaoUlrich Schillinger and Louis Ban-Koffi and Charles M. A. P. Franz

Probiotic and Prebiotic Fermented FoodsKasipathy Kailasapathy

Health Aspects of Fermented FoodsMariam Farhad and Kasipathy Kailasapathy and Jyoti Prakash Tamang

Packaging Concepts for Enhancing Preservation of Fermented FoodsKasipathy Kailasapathy

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Summary

Summary

Author Notes

Reviews (1)

Choice Review

Table of Contents