Fermented food products

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.

Includes index.

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

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-ba…