Microorganisms and fermentation of traditional foods

"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored...

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Bibliographic Details
Other Authors Ray, Ramesh C. (Editor), Montet, Didier (Editor)
Format Electronic eBook
LanguageEnglish
Published Boca Raton : CRC Press, [2015]
SeriesFood biology series
Subjects
Food > Biotechnology.
Food > Microbiology.
Fermentation.
Fermented foods.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781482223095
DOI10.1201/b17307
Physical Description1 online zdroj : text file, PDF

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Table of Contents:
  • 1. Fermented foods : past, present and future / Ramesh C. Ray and V.K. Joshi
  • 2. Microbial diversity in fermented foods with emphasis on bacterial fermentation and health benefits / Shanna Liu and Ye Han
  • 3. Fermented cereal products / Zlatica Kohajdová
  • 4. Lactic acid fermentation of vegetables and fruits / Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis
  • 5. Yogurt and other fermented milks / Catherine Béal and Sandra Helinck
  • 6. Fermented fish and fish products : snapshots on culture and health / Aly F. El Sheikha and Didier Montet
  • 7. Fermented meat products / Aly F. El Sheikha and Jamilah Bakar
  • 8. African fermented foods : historical roots and real benefits / Aly F. El Sheikha and Didier Montet
  • 9. Oriental fermented functional (probiotic) foods / Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar
  • 10. Indigenous fermented foods of Latin America / Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc
  • 11. Food safety challenges associated with traditional fermented foods / Yasuhiro Inatsu and Md. Latiful Bari.

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