Описание: Part 1
1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman.
2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman.
3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad
4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod
5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman
6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman
7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari
8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E. Sulieman, Mohd Adnan
9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod
10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman
12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan
13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman
14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman15 Factors Influence the Quality and Safety of Fermented Sausages
Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman
16 Technology of fermented mango juice production Coulibaly Wahauwouйlй Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djи Koffi Marcellin
17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2
18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod
19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman
21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman
22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouйlй Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djи Koffi Marcellin
23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa
24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman
25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman
26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali
27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah
28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasi 
