Handbook of Indigenous Fermented Foods, Revised and Expanded, Steinkraus, Keith
Название: Indigenous Fermented Foods of South Asia ISBN: 0367377071 ISBN-13(EAN): 9780367377076 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.
The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.
Specific chapters are devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products-as well as the indigenous technologies used to produce them.
The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.
Автор: Escorcia Hernandez, Jonatan Martin (Polytechnic University of Tulancingo, Mexico) Chemori, Ahmed (University of Montpellier, France) Sierra, Hipolito Название: Indigenous Fermented Foods for the Tropics ISBN: 0323983413 ISBN-13(EAN): 9780323983419 Издательство: Elsevier Science Рейтинг: Цена: 19370.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Featuring an easy-to-learn and easy-to-use reference system acclaimed for more than five generations, the Thompson Chain-Reference Bible enables you to search the breadth of Scripture`s teachings on thousands of topics. Ideal for personal study and sermon preparation, it`s now easier to read with the NKJV Comfort Print typeface.
Автор: Toldra Название: Handbook of Fermented Meat and Poultry 2e ISBN: 1118522699 ISBN-13(EAN): 9781118522691 Издательство: Wiley Рейтинг: Цена: 28662.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
Название: Health Benefits of Fermented Foods and Beverages ISBN: 1466588098 ISBN-13(EAN): 9781466588097 Издательство: Taylor&Francis Рейтинг: Цена: 39811.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of fermented food products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma.
The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most remarkable aspect is the biological functions and the enhanced health benefits due to functional microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and review papers investigating the different health-promoting benefits such as antioxidant functions, allergic reactions suppression, and overall digestion improvement.
Possible health benefits of fermented foods and beverages include prevention of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inflammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, fermented foods list increasing the synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal values among its health-related effects. The list grows the more we know about their molecular processes and their biological functions. The book helps you overcome the challenge of large-scale production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from which they are derived.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.
The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:
Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier
Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Автор: Hui, Y. H. Название: Handbook of Plant-Based Fermented Food and Beverage Technology ISBN: 1439849048 ISBN-13(EAN): 9781439849040 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: B.J. Wood Название: Microbiology of Fermented Foods ISBN: 1461379903 ISBN-13(EAN): 9781461379904 Издательство: Springer Рейтинг: Цена: 48913.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!
Название: Beneficial microbes in fermented and functional foods ISBN: 1482206625 ISBN-13(EAN): 9781482206623 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology techniques. With contributions from international experts, the book explores advances in food technology with the prospective applications of microorganisms and their metabolites that can increase opportunities to develop natural substances as food and food ingredients in fermented and functional foods.
Divided into four sections and containing 30 chapters, the book takes an in-depth look at the role of microbes and their diversity in traditional and modern fermented and functional foods. It also examines the interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The text then covers application of microbes present in fermented foods and used as functional foods--probiotics, prebiotics, and synbiotics. It explains the different bacteria and strains used as probiotics, their interaction with the other intestinal flora in the host, the health benefits conferred by them, and risks associated with their consumption.
The focus on progress and challenges in the technology development of probiotics, prebiotics, and synbiotic preparation makes this book especially useful. The complete and comprehensive overview of the physiology and functional aspects of the microbes present in fermented foods and used as fermented foods gives you a firm foundation for future research and development of new products and uses.
Автор: Luca Cocolin; Danilo Ercolini Название: Molecular Techniques in the Microbial Ecology of Fermented Foods ISBN: 1441925600 ISBN-13(EAN): 9781441925602 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Автор: B.J. Wood Название: Microbiology of Fermented Foods ISBN: 0751402168 ISBN-13(EAN): 9780751402162 Издательство: Springer Рейтинг: Цена: 48913.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Discusses the major groups of foodstuffs whose preparation involves a fermentation, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. This book emphasises the microbiology of fermentation processes and also covers the technology, processing, biochemistry, nutrition, markets and marketing.
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