Fermented Food Products

✍ Scribed by A. Sankaranarayanan (Editor); N. Amaresan (Editor); D. Dhanasekaran (Editor)

• Publisher: CRC Press
• Year: 2019
• Leaves: 431
• Edition: 1
• Category: Library

✦ Synopsis

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process.

• Describes various fermented food products, especially indigenous products

• Presents health benefits of fermented food products

• Explains mechans involved in the production of fermented foods

• Discusses molecular tools and its applications and therapeutic uses of fermented foods

The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

✦ Table of 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