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.
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
A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
Reviews for Fermented Food Products
Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction. --L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4