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Fermented Foods of Latin America, Penna, Ana Lucia Barretto


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Автор: Penna, Ana Lucia Barretto
Название:  Fermented Foods of Latin America
ISBN: 9781498738118
Издательство: Taylor&Francis
Классификация:
ISBN-10: 1498738117
Обложка/Формат: Hardback
Страницы: 338
Вес: 0.79 кг.
Дата издания: 07.09.2016
Серия: Food biology series
Язык: English
Иллюстрации: 4 illustrations, color; 17 illustrations, black and white
Размер: 234 x 156
Читательская аудитория: Tertiary education (us: college)
Подзаголовок: From traditional knowledge to innovative applications
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Поставляется из: Европейский союз


Fermented Foods of Latin America

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 0367782790 ISBN-13(EAN): 9780367782795
Издательство: Taylor&Francis
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Цена: 7348.00 р.
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Handbook of Indigenous Fermented Foods, Revised and Expanded

Автор: Steinkraus, Keith
Название: Handbook of Indigenous Fermented Foods, Revised and Expanded
ISBN: 0824793528 ISBN-13(EAN): 9780824793524
Издательство: Taylor&Francis
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Цена: 61248.00 р.
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Ethnic Fermented Foods and Beverages of India: Science History and Culture

Автор: Tamang Jyoti Prakash
Название: Ethnic Fermented Foods and Beverages of India: Science History and Culture
ISBN: 9811514852 ISBN-13(EAN): 9789811514852
Издательство: Springer
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Цена: 27950.00 р.
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Описание: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Cocoa and Coffee Fermentations

Автор: Schwan, Rosane F.
Название: Cocoa and Coffee Fermentations
ISBN: 1439847916 ISBN-13(EAN): 9781439847916
Издательство: Taylor&Francis
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Цена: 33686.00 р.
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Microbiology of Fermented Foods

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 0751402168 ISBN-13(EAN): 9780751402162
Издательство: Springer
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Цена: 48913.00 р.
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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.

Indigenous Fermented Foods for the Tropics

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
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Цена: 19370.00 р.
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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.

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Автор: Holzapfel Wilhelm
Название: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
ISBN: 0081014309 ISBN-13(EAN): 9780081014301
Издательство: Elsevier Science
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Цена: 37055.00 р.
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Описание: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Fermented Foods, Part I

Автор: Montet, Didier
Название: Fermented Foods, Part I
ISBN: 0367737450 ISBN-13(EAN): 9780367737450
Издательство: Taylor&Francis
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Цена: 7348.00 р.
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Ethnic Fermented Foods and Alcoholic Beverages of Asia

Автор: Tamang
Название: Ethnic Fermented Foods and Alcoholic Beverages of Asia
ISBN: 8132238419 ISBN-13(EAN): 9788132238416
Издательство: Springer
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Цена: 18167.00 р.
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Описание: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Fermented Foods and Beverages of the World

Автор: Tamang, Jyoti Prakash
Название: Fermented Foods and Beverages of the World
ISBN: 1420094955 ISBN-13(EAN): 9781420094954
Издательство: Taylor&Francis
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Цена: 33686.00 р.
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How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum

Автор: Azcarate-Peril M. Andrea, Arnold Roland R., Bruno-Bбrcena Josй M.
Название: How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum
ISBN: 3030287394 ISBN-13(EAN): 9783030287399
Издательство: Springer
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Цена: 20962.00 р.
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Описание: This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

Valorization of Food Processing By-Products

Автор: Chandrasekaran, M.
Название: Valorization of Food Processing By-Products
ISBN: 1439848858 ISBN-13(EAN): 9781439848852
Издательство: Taylor&Francis
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Цена: 35218.00 р.
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