| Description |
1 online resource |
| Contents |
Section 1. Overview. 1. Diversity of global fermented food products: an overview / A. Sankaranarayanan and N. Amaresan -- Section 2. Traditional fermented food products. 2. Traditional fermented foods of Nigeria / Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo -- 3. Ethnic fermented foods of America / Cíntia Lacerda Ramos and Rosane Freitas Schwan -- 4. Traditional fermented food products of Turkey / Gözde Konuray and Zerrin Erginkaya -- 5. Processed lichens could be a potential functional food with special reference to traditional dishes / 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 / Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar, Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran -- 7. Ethnic selected fermented foods of Greece / Antonia Terpou |
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Section 3. Plant-based fermented food products. 8. Plants used as bread yeast in the Balkans from an ethnobotanical point of view / Anely Nedelcheva and Yunus Dogan -- 9. Fermented soybean foods in Asia / Khongsak Srikaeo -- 10. Fermented protein-rich plant-based foods / Lilis Nuraida -- 11. Fermented soybean food products as sources of protein-rich diet: an overview / Adikesavan Selvi and Nilanjana Das -- 12. Nutritional and health benefits of idli and dosa / 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 / Maria João Fraqueza and Luis Patarata -- 14. Fermented fish products / Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim, Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilne M. de Oliveira |
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Section 5. Milk-based fermented food products. 15. Kephir (Kefir): fermented dairy product / Didem Deliorman Orhan and Sultan Pekacar -- 16. Fermented indigenous Indian milk products / Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan, Nooruddin Thajuddin and Dharumadurai Dhanasekaran -- Section 6. Fermented beverages. 17. Kvass: a fermented traditional beverage / Hasaya Nazlý Ekin and Didem Deliorman Orhan -- 18. Kefir and kombucha beverages: new substrates and nutritional characteristics / Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and Mônica Roberta Mazalli -- 19. Beer between tradition and innovation / Maurizio Ciani, Laura Canonico and Francesca Comitini -- 20. Cider production techniques in North America and Europe / Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and Dharumadurai Dhanasekaran -- 21. Innovative functional fruit and vegetable-based drinks including probiotics / Ilkin Yucel Sengun and Gulden Kilic -- Section 7. Molecular tools in fermented food products. 22. Molecular methods in fermented foods / Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde Dahunsi -- Section 8. Therapeutics and fermented foods. 23. Therapeutic uses of fermented food products / Nirmaladevi, R |
| Summary |
Fermented food playan 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 productsPresents health benefits of fermented food productsExplains mechans involved in the production of fermented foodsDiscusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated informationregarding various types of fermented food products and will learn the effect these fermented food products have on human health |
| Notes |
Includes index |
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Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Gujarat, India, from 2015 onwards. He has experience in the fields of Antimicrobial activity of herbal and nano particles against MDR pathogens and fermented food products. His current research focus is on microbes in fermented food products and removal of bacteria from food by dielectrophoresis. He has published six chapters in various books and 50 research articles in International and National journals of repute, has guided 4 Ph. D. and 16 M. Phil. scholars and operated five minor funded projects. From 2002 to 2015, he worked as an Assistant Professor & Head, Department of Microbiology, K.S.R. College of Arts & Science, Tiruchengode, Tamil Nadu. He has been awarded with the Indian Academy of Sciences (IASc), National Academy of Sciences (NAS), and The National Academy of Sciences (TNAS)-sponsored summer research fellowship for young teachers consecutively for three years. His name is included as a Mentor in DSTMentors/ Resource persons for summer/winter camps and other INSPIRE initiatives, Department of Science & Technology, Govt. of India, New Delhi. He is a Grant reviewer in British Society of Antimicrobial Chemotherapy (BSAC), UK. He has involved himself in the organization of various National/International seminars/symposia. He is actively involved as an Editor/Editorial board member in journals and reviewers in various International/National reputed journals and acted as an external examiner to adjudicate the Ph. D. thesis of various universities in India. Dr. N. Amaresan is an Assistant Professor at C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Gujarat, India. He is basically a microbiologist, and has obtained his Ph. D. degree on endophytic PGP bacteria from Bharathidasan University, Tamil Nadu. Dr. Amaresan has over 13 years of experience in teaching & research and made several original and novel discoveries, especially in various allied fields of microbiology mainly plant-microbe interactions, bioremediation, plant pathology and others. For his original discoveries on agriculturally important microorganisms, he has been awarded young scientist awards by the Association of Microbiologists of India and National Academy of Biological Sciences. He has also been awarded visiting scientist fellowship from the National Academy of India to learn advanced techniques. He has handled two institute-funded and four externally funded projects from DST, GEMI, DBT, and so on. He has published more than 50 research articles and books of national and international reputation. He has also deposited over 350 bacterial 16S rDNA and fungal ITS rDNA sequences in the GenBank (NCBI, EMBL & DDBJ) and also has preserved over 150 microbial germplasm in various culture collection centers of India. Dr. Dharumadurai Dhanasekaran is an Assistant Professor at the Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India. He has experience in the fields of actinobacteriology, mycology, and phycology. His current research focus is on actinobacteria, microalgae, fungi, and mushroom for animal and human health improvement. He has been awarded UGC-Raman Post- Doctoral Fellowship and worked in the Department of Molecular, Cellular and Biomedical Sciences, University of New Hampshire, Durham, USA. He has qualified the Tamil Nadu State Eligibility Test (SET) for Lectureship in Life Science. He has deposited around 103 nucleotide sequences in GenBank, 5 bioactive compounds in Pubchem, published 101 research and review articles including one paper in Nature Group Journal Scientific Report and 19 Book chapters. He has h-index of 20 with total citations of 1364 as per Google Scholar. He has edited six books on Antimicrobial compounds: Synthetic and Natural compounds, Microbial control of Vector borne Diseases, CRC Press, Taylor & Francis Group, New York, Fungicides for Plant and Animal Diseases, Actinobacteria: Basics and Biotechnological applications, Algae-Organisms for Imminent Biotechnology, Microbial Biofilms - Importance and Applications under In-tech open access publisher, Eastern Europe. He has guided 10 Ph. D. candidates and organized several national level symposia, conference and workshop programs. He received major research projects from the Department of Biotechnology, the University Grants Commission, the Indian Council for Medical research, and the International Foundation for Science, Sweden. He is member in American Society for Microbiology, North American Mycology Association, Mycological Society of India, National Academy of Biological Sciences and member in editorial boards in National, International Journals, Doctoral committee member, Board of study member in Microbiology and Reviewer in the scientific Journals and research grants. As per the reports of Indian Journal of Experimental Biology, 51, 2013, Dr. Dharmadurai Dhanasekaran is rated in the second position among the top five institutions in the field of Actinobacteria research in India |
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Online resource; title from digital title page (viewed on February 06, 2020) |
| Subject |
Fermented foods.
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Food -- Microbiology.
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TECHNOLOGY -- Food Science.
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Fermented foods
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Food -- Microbiology
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| Form |
Electronic book
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| Author |
Sankaranarayanan, A., editor
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Amaresan, N., editor
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Dhanasekaran, Dharumadurai, editor.
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| ISBN |
9781000761092 |
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1000761096 |
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9780429274787 |
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0429274785 |
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9781000760958 |
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1000760952 |
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9781000761023 |
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1000761029 |
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