African Fermented Food Products New Trends
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African Fermented Food Products New Trends
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Author : Abdel Moneim Elhadi Sulieman
language : en
Publisher: Springer Nature
Release Date : 2022-01-31
African Fermented Food Products New Trends written by Abdel Moneim Elhadi Sulieman and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-31 with Technology & Engineering categories.
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Frontiers And New Trends In The Science Of Fermented Food And Beverages
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Author : Rosa Lidia Solís-Oviedo
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-02-20
Frontiers And New Trends In The Science Of Fermented Food And Beverages written by Rosa Lidia Solís-Oviedo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-20 with Science categories.
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.
Halal And Kosher Food
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Author : Osman Ahmed Osman
language : en
Publisher: Springer Nature
Release Date : 2023-11-13
Halal And Kosher Food written by Osman Ahmed Osman and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-13 with Technology & Engineering categories.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal food products.
Fermented Foods Part Ii
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Author : Ramesh C Ray
language : en
Publisher: CRC Press
Release Date : 2017-03-21
Fermented Foods Part Ii written by Ramesh C Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-21 with categories.
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Indigenous Fermented Foods For The Tropics
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Author : Oluwafemi Ayodeji Adebo
language : en
Publisher: Elsevier
Release Date : 2023-01-21
Indigenous Fermented Foods For The Tropics written by Oluwafemi Ayodeji Adebo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-21 with Medical categories.
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased
Microorganisms And Fermentation Of Traditional Foods
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2014-08-21
Microorganisms And Fermentation Of Traditional Foods written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Technology & Engineering categories.
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Ethnic Fermented Foods And Beverages Of India Science History And Culture
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer Nature
Release Date : 2020-03-02
Ethnic Fermented Foods And Beverages Of India Science History And Culture written by Jyoti Prakash Tamang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-02 with Technology & Engineering categories.
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.
Applications Of Biotechnology In Traditional Fermented Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1992-02-01
Applications Of Biotechnology In Traditional Fermented Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-02-01 with Medical categories.
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Fermented Food Products
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Author : A. Sankaranarayanan
language : en
Publisher: CRC Press
Release Date : 2019-12-06
Fermented Food Products written by A. Sankaranarayanan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-06 with Technology & Engineering categories.
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.
Millets Healthy Food Security In India
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Author : Prof. P.Jayalakshmi
language : en
Publisher: KY Publications
Release Date : 2023-05-01
Millets Healthy Food Security In India written by Prof. P.Jayalakshmi and has been published by KY Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-01 with Business & Economics categories.
chapters of the scholars from various places of the state to satisfy diverse needs of readers in respect of Millet's food security and nutritious health. It is a compact book with authentic and updated facts, information, analysis and important recommendations. It is hoped that this book will be useful and beneficial to students, research scholars and teaching faculty. I would like to extend my sincere thanks to each and every author of the chapter, to publish this book in an edited book.