Fermented Foods Of Latin America
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Fermented Foods Of Latin America
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Author : Ana Lucia Barretto Penna
language : en
Publisher: CRC Press
Release Date : 2017-02-03
Fermented Foods Of Latin America written by Ana Lucia Barretto Penna and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-03 with Science categories.
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
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.
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
Fermented Fruits And Vegetables A Global Perspective
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Author : Battcock
language : en
Publisher: Daya Books
Release Date : 2001
Fermented Fruits And Vegetables A Global Perspective written by Battcock and has been published by Daya Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Fermented foods categories.
Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines, vineagar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small scale fruit and vegetables fermentation. Contents: Chapter 1: The Benefits of Fermenting Fruits and Vegetables, (1) Improving Food Security, (2) Increasing Income and Employment, (3) Improving Nutrition, (4) Medicinal Benefits, Chapter 2: Basic Principles of Fermentation, (1) The Diversity of Fermented Foods, (2) Organisms Responsible for Food Fermentation, (3) Desirable Fermentation, (4) Manipulation of Microbial Growth and Activity, (5) Controlled Fermentations, Chapter 3: Yeast Fermentations, (1) What are Yeasts?, (2) Conditions Necessary for Fermentation, (3) Production of Fruits Alcohol, Chapter 4: Products of Yeast Fermentation, (1) Fermented Fruit Juices, (2) Fermented Plant Saps, Chapter 5: Bacterial Fermentations, (1) What are Bacteria?, (2) Lactic Acid Bacteria, (3) Acetic Acid Bacteria, (4) Bacteria of Alkaline Fermentations, (5) Conditions Required for Bacterial Fermentations, (6) Principles of Lactic Acid Fermentation, (7) Principles of Acetic Acid Fermentation, Chapter 6: Typical Products of Bacterial Fermentations, (1) Dry Salted Pickles, (2) Brined Fruit and Vegetable Pickles, (3) Non Salted Lactic Acid Bacteria Products, (4) Alkaline Fermentation Products, Chapter 7: Products of Mixed Fermentations, (1) Vinegar, (2) Cocoa Products, (3) Coffee, (4) Other Mixed Fermentation Products, Chapter 8: The Way Ahead, (1) Improving the Understanding of Fermented Products, (2) Refining the Process, (3) Disseminating Improvements, (4) Creating a Supportive Environment for Products of Fermented Food Products.
Handbook Of Indigenous Foods Involving Alkaline Fermentation
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Author : Prabir K. Sarkar
language : en
Publisher: CRC Press
Release Date : 2014-07-23
Handbook Of Indigenous Foods Involving Alkaline Fermentation written by Prabir K. Sarkar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-23 with Technology & Engineering categories.
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.
Indigenous Fermented Foods Of South Asia
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Author : V.K. Joshi
language : en
Publisher: CRC Press
Release Date : 2016-01-05
Indigenous Fermented Foods Of South Asia written by V.K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Technology & Engineering categories.
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Advances In Fermented Foods And Beverages
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Author : Wilhelm Holzapfel
language : en
Publisher: Elsevier
Release Date : 2014-09-20
Advances In Fermented Foods And Beverages written by Wilhelm Holzapfel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-20 with Technology & Engineering categories.
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
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 Foods And Beverages Of The World
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Author : Jyoti Prakash Tamang
language : en
Publisher: CRC Press
Release Date : 2010-07-01
Fermented Foods And Beverages Of The World written by Jyoti Prakash Tamang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-01 with Technology & Engineering categories.
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
Fermented Foods Part Ii
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2017-05-25
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 2017-05-25 with Technology & Engineering 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.