Fermented foods and beverages of the world

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 f...

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Bibliographic Details
Other Authors: Tamang, Jyoti Prakash., Kailasapathy, Kasipathy.
Format: eBook
Language: English
Published: Boca Raton : CRC Press/Taylor & Francis, ©2010.
Series: Food science and technology (Taylor & Francis)
Subjects:
Fermented foods.
Fermented milk.
Food > Microbiology.
Food > History.
elektronické knihy
electronic books
ISBN: 9781628706437
1628706430
9781420094961
1420094963
9781420094954
1420094955
9781466536586
1466536586
Physical Description: 1 online resource (xii, 448 pages) : illustrations.

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Table of contents

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001 kn-ocn668418271
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006 m o d
007 cr cn|||||||||
008 101006s2010 flua ob 001 0 eng d
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020 |a 9781628706437  |q (electronic bk.) 
020 |a 1628706430  |q (electronic bk.) 
020 |a 9781420094961  |q (electronic bk.) 
020 |a 1420094963  |q (electronic bk.) 
020 |z 9781420094954  |q (alk. paper) 
020 |z 1420094955  |q (alk. paper) 
020 |a 9781466536586 
020 |a 1466536586 
035 |a (OCoLC)668418271  |z (OCoLC)748682104  |z (OCoLC)1066019533 
245 0 0 |a Fermented foods and beverages of the world /  |c edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy. 
260 |a Boca Raton :  |b CRC Press/Taylor & Francis,  |c ©2010. 
300 |a 1 online resource (xii, 448 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Dietary Cultures and Antiquity of Fermented Foods and Beverages ; Jyoti Prakash Tamang and Delwen Samuel; Diversity of Fermented Foods; Jyoti Prakash Tamang; Diversity of Fermented Beverages and Alcoholic Drinks; Jyoti Prakash Tamang; Functional Yeasts and Molds in Fermented Foods and Beverages; Kofi E. Aidoo and M. J. Robert Nout; Fermented Vegetable Products; Carmen Wacher, Gloria Díaz-Ruiz, and Jyoti Prakash Tamang; Fermented Legumes: Soybean and Non-Soybean Products; Toshirou Nagai and Jyoti Prakash Tamang; Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma; Etsuko Sugawara; Fermented Cereal Products; Jean-Pierre Guyot; Fermented Milk Products; Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Ángel Alegría; Fermented Fish Products; Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa; Fermented Meat Products; Martin Adams; Ethnic African Fermented Foods; N. A. Olasupo, S. A. Odunfa, and O. S. Obayori; Tea, Coffee, and Cacao; Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz; Probiotic and Prebiotic Fermented Foods; Kasipathy Kailasapathy; Health Aspects of Fermented Foods; Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang; Packaging Concepts for Enhancing Preservation of Fermented Foods; Kasipathy Kailasapathy 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. With contributions from 24 seasoned fermentation authorities, this book begins with a concise introduction to food fermentation - one of the oldest biotechnological processes - including its history and global varieties. After covering the various preparation techniques and culinary methods, the book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life, ensures food safety, enriches nutritional supplements, and increases the probiotic functions in some foods. The rising popularity of probiotic and prebiotic foods and the health benefits they are known for are also discussed. Covering many undocumented minor or lesser-known ethnic fermented products, Fermented Foods and Beverages of the World is an all-in-one guide to global fermentation practices and consumption behaviors. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Fermented foods. 
650 0 |a Fermented milk. 
650 0 |a Food  |x Microbiology. 
650 0 |a Food  |x History. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Tamang, Jyoti Prakash. 
700 1 |a Kailasapathy, Kasipathy. 
776 0 8 |i Print version:  |t Fermented foods and beverages of the world.  |d Boca Raton : CRC Press/Taylor & Francis, ©2010  |z 9781420094954  |w (DLC) 2010000992  |w (OCoLC)237886090 
830 0 |a Food science and technology (Taylor & Francis) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFFBW0009/fermented-foods-and?kpromoter=marc  |y Full text 

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