Fermented Foods, Part II, Ray, Ramesh C.

Автор: Escorcia Hernandez, Jonatan Martin (Polytechnic University of Tulancingo, Mexico) Chemori, Ahmed (University of Montpellier, France) Sierra, Hipolito
Название: Indigenous Fermented Foods for the Tropics
ISBN: 0323983413 ISBN-13(EAN): 9780323983419
Издательство: Elsevier Science
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Цена: 129130.00 T
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Описание: Featuring an easy-to-learn and easy-to-use reference system acclaimed for more than five generations, the Thompson Chain-Reference Bible enables you to search the breadth of Scripture`s teachings on thousands of topics. Ideal for personal study and sermon preparation, it`s now easier to read with the NKJV Comfort Print typeface.

Автор: Chandrasekaran, M.
Название: Valorization of Food Processing By-Products
ISBN: 1439848858 ISBN-13(EAN): 9781439848852
Издательство: Taylor&Francis
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Цена: 234790.00 T
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Автор: Montet, Didier
Название: Fermented Foods, Part I
ISBN: 0367737450 ISBN-13(EAN): 9780367737450
Издательство: Taylor&Francis
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Цена: 48990.00 T
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Автор: Tamang Jyoti Prakash
Название: Ethnic Fermented Foods and Beverages of India: Science History and Culture
ISBN: 9811514852 ISBN-13(EAN): 9789811514852
Издательство: Springer
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Цена: 186330.00 T
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Описание: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Автор: Tamang, Jyoti Prakash
Название: Himalayan Fermented Foods
ISBN: 0367385317 ISBN-13(EAN): 9780367385316
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание:

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region.

This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage.

Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 0751402168 ISBN-13(EAN): 9780751402162
Издательство: Springer
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Цена: 326090.00 T
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Описание: Discusses the major groups of foodstuffs whose preparation involves a fermentation, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. This book emphasises the microbiology of fermentation processes and also covers the technology, processing, biochemistry, nutrition, markets and marketing.

Автор: Azcarate-Peril M. Andrea, Arnold Roland R., Bruno-Bбrcena Josй M.
Название: How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum
ISBN: 3030287394 ISBN-13(EAN): 9783030287399
Издательство: Springer
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Цена: 139750.00 T
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Описание: This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

Автор: Tamang
Название: Ethnic Fermented Foods and Alcoholic Beverages of Asia
ISBN: 8132238419 ISBN-13(EAN): 9788132238416
Издательство: Springer
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Цена: 121110.00 T
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Описание: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Автор: Amit Kumar Rai, Anu Appaiah KA
Название: Bioactive compounds in Fermented Foods: Health Aspects
ISBN: 0367136007 ISBN-13(EAN): 9780367136000
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.

Автор: Nguyen Minh Nhut
Название: Biochemistry and Biotechnology of Fermented Foods
ISBN: 1680957449 ISBN-13(EAN): 9781680957440
Издательство: Mare Nostrum (Eurospan)
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Цена: 174630.00 T
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Описание: With the purpose of covering fundamental aspects of fermented foods, the first part of this book discusses classical fermented starters and their applications, relating to lactic acid bacteria, acetic acid bacteria, yeast and fungi. The second part of the book focuses on trending research in fermented foods. The last part offers insight into fermented starters by analysing their genomes.

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 0367782790 ISBN-13(EAN): 9780367782795
Издательство: Taylor&Francis
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Цена: 48990.00 T
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Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 1461379903 ISBN-13(EAN): 9781461379904
Издательство: Springer
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Цена: 326090.00 T
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Описание: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!