Traditionally Fermented Foods
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Traditionally Fermented Foods
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Author : Shannon Stonger
language : en
Publisher: Page Street Publishing
Release Date : 2017-05-09
Traditionally Fermented Foods written by Shannon Stonger and has been published by Page Street Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-09 with Cooking categories.
Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
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.
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.
Applications Of Biotechnology In Traditional Fermented Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1992-01-01
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 1992-01-01 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 Part I
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Author : Didier Montet
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Fermented Foods Part I written by Didier Montet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
Traditional Fermented Food And Beverages For Improved Livelihoods
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Author : Elaine Marshall
language : en
Publisher: Food and Agriculture Organization of United Nations Regional Office for Asia and Pacific
Release Date : 2011
Traditional Fermented Food And Beverages For Improved Livelihoods written by Elaine Marshall and has been published by Food and Agriculture Organization of United Nations Regional Office for Asia and Pacific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Alcoholic beverages categories.
"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as more formal operations on farm, and different marketing and selling strategies to achieve a successful livelihood diversification option."-Introduction.
Fermented Foods
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Author : Arnold Morton (E.)
language : en
Publisher:
Release Date : 2015
Fermented Foods written by Arnold Morton (E.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Fermentation categories.
In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods for promoting health benefits; and finally, the monitoring of microbial volatile organic compounds in traditional fermented foods as well as the strategies of preservation and innovation paths in the field of traditional fermented foods.
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
Ethnic Fermented Foods And Alcoholic Beverages Of Asia
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer
Release Date : 2016-08-05
Ethnic Fermented Foods And Alcoholic Beverages Of Asia written by Jyoti Prakash Tamang and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
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.
Fermented Foods In Health And Disease Prevention
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Author : Juana Frías
language : en
Publisher: Academic Press
Release Date : 2016-09-12
Fermented Foods In Health And Disease Prevention written by Juana Frías and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-12 with Science categories.
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity