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Fermented Foods and Beverages Ser.: Handbook of Indigenous Foods Involving Alkaline Fermentation by Prabir K. Sarkar (2014, Hardcover)

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Number of Pages: 601. Author: Sarkar, Prabir K. (Editor), Nout, M. J. Robert (Editor). Weight: 2.15 lbs. Publication Date: 2014-08-05. Publisher: CRC Press.

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Product Information

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.

Product Identifiers

Publisher
CRC Press LLC
ISBN-10
1466565292
ISBN-13
9781466565296
eBay Product ID (ePID)
117265058

Product Key Features

Author
Prabir K. Sarkar
Publication Name
Handbook of Indigenous Foods Involving Alkaline Fermentation
Format
Hardcover
Language
English
Publication Year
2014
Series
Fermented Foods and Beverages Ser.
Type
Textbook
Number of Pages
629 Pages

Dimensions

Item Length
9.3in
Item Height
1.6in
Item Width
6.5in
Item Weight
34.5 Oz

Additional Product Features

Series Volume Number
3
Lc Classification Number
Ra601.5
Reviews
"The book is directed at an academic and professional audience--graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries." -- ARBA
Table of Content
Introduction Prabir K. Sarkar and M. J. Robert Nout References Diversity of Plant-Based Food Products Involving Alkaline Fermentation Legume Products Toshirou Nagai, Li-Te Li, Yan-Li Ma, Prabir K. Sarkar, M. J. Robert Nout, Kun-Young Park, Ji-Kang Jeong, Jang-Eun Lee, Ggot-Im Lee, Cherl-Ho Lee, Ekachai Chukeatirote, Hongjiang Yang, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Paulin Azokpota, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, and Yemisi Adefunke Jeff-Agboola, Non-Legume Products Maureen-Theodore Chinwe Ojinnaka, Labia IrÃ¨ne Ivette Ouoba, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, Kris Herawan Timotius, Susan Ray Brown, and Genevieve Bardwell Diversity of Animal-Based Food Products Involving Alkaline Fermentation Fish Sauces and Pastes Wonnop Visessanguan and Siriporn Chaikaew Shellfish Products Wonnop Visessanguan and Siriporn Chaikaew Hongeohoe Ggot-Im Lee and Cherl-Ho Lee Pidan Soottawat Benjakul and Palanivel Ganesan References Microorganisms Predominating in Alkaline-Fermented Foods Bacillus and Related Genera Charles Parkouda, BrÃ©hima Diawara, and Kwaku Tano-Debrah Lactic Acid Bacteria Donatien KaborÃ© and Charles Parkouda Yeasts Line Thorsen, Elmer Nayra Kpikpi, and Lene Jespersen References Quality Aspects of Alkaline-Fermented Foods Sensory Characteristics Paulin Azokpota Nutritional Value Shawn Mark Somerset Health-Promoting Effects Paulin Azokpota, Toshirou Nagai, Li-Te Li, Yan-Li Ma, and Chanya Chuenarrom References Safety Aspects of Alkaline-FermentedFoods Ggot-Im Lee and Cherl-Ho Lee Alkaline-Fermented Foods Are Generally Safe Hazards in Alkaline-Fermented Foods Control of Hazards Conclusion References Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods Modulation of Product Chains Anita R. Linnemann Development of Starter Cultures Egon Bech Hansen Hygienic Design Aspects of Alkaline Fermentation Processes Huub L. M. Lelieveld Food Packaging Jenneke K. Heising and Matthijs Dekker References Value-Added Products from Alkaline-Fermented Foods or from Microorganisms Predominating Therein Alkaline Proteases C. Ganesh Kumar Poly-Î³-Glutamic Acid Toshirou Nagai Lipopeptides Philippe Jacques and Aly Savadogo Short-Chain Volatile Organic Acids and Various Other Organic Compounds Maureen-Theodore Chinwe Ojinnaka Flavor Additives Maureen-Theodore Chinwe Ojinnaka References Future of Alkaline-Fermented Foods for Traditional Markets M. J. Robert Nout and Prabir K. Sarkar References Outlook M. J. Robert Nout and Prabir K. Sarkar References Index
Copyright Date
2015
Topic
Food Science, Life Sciences / Biochemistry
Lccn
2014-004207
Intended Audience
College Audience
Illustrated
Yes
Genre
Technology & Engineering, Science

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Picture 1 of 1

Fermented Foods and Beverages Ser.: Handbook of Indigenous Foods Involving Alkaline Fermentation by Prabir K. Sarkar (2014, Hardcover)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in Textbooks

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Diagnostic and Statistical Manual of Mental Disorders DSM-5-TR by American Psychiatric Association (2022, Trade Paperback)

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