Full Description
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times.
This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined.
The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
Contents
1. Fermentation as Preservation: Principles and Current Trends - Priyanka Kajla and Bhupendar Singh Khatkar
2. Transformation of Food Constituents and Generation of Flavours and Aroma by Fermentation - Prapulla S. G.
3. Complexity and Safety of Microorganisms in Fermented Foods - B. Renuka, R. Shylaja and M. M. Parida
4. Fermentation: Effects on Bioactives, Nutraceutical Benefits and Anti-nutritional Factors in Food - N. Raaman
5. Role of Fermentation on Rheological Properties and Sensory Attributes - Mamta Bhardwaj, Renuka Singh, Yogesh Kumar and Darmesh Chandra Saxen
6. Fermented Foods: Impact on Human Micro Biome and Beyond - Janifer Raj Xavier, Pal Murugan Muthiah and Gopal Kumar Sharma
7. Cereal Based Fermented Foods and Beverages: Functional and Nutraceutical Properties - Deep N.Yadav, Antima Gupta, Swati Sethi and Monika Sharma
8. Fermented Foods Based on Millets: Recent Trends and Opportunities - Ashwani Kumar, Vidisha Tomer, Amarjeet Kaur, Kartik Sharma and Dimple
9. Pulses/ Legume Based Fermented Foods: Functional and Nutraceutical Properties - Pal Murugan Muthiah, Sakshi Sharma, Santosh Pal, Janifer Raj Xavier, Anil Dutt Semwal, Gopal Kumar Sharma
10. Functional Properties of Plant Based Fermented Foods Produced by Alkaline Fermentation - A. Jagannath
11. Beverages as Probiotic Carriers Technological Aspects and Benefits - Madhu Kumari, Shriya Bhatt and Mahesh Gupta
12. Probiotic Dairy Products and Their Health Benefits - Radhika, M., Renuka, B., and Parida, M.M.
13. Fish and Meat: Fermentation Technology, Microbial Content and Nutraceutical Properties - K. Jayathilakan and Khudsia Sultana
14. Recent Trends in Fortification of Fermented Foods - K.R. Anilakumar
15. Fungi and Fermented Foods: Current Trends in Microbiological Technological and Nutritional Aspects - Nayanika Sarkar, Debosmita Chakraborty, Indrani Biswas and Samuel Jacob
16. Fermentation Technology in Wine Making and Its Health Benefits - Ranjitha K
17. Interventions in Solid State Fermentation in Food Industry - Sukhvinder Singh Purewal and Raj Kumar Salar
18. Enzyme Production by Submerged Fermentation and Their Importance in Food Industry - Jagdish Singh, Parmjit S. Panesar, Harmanjot K. Sandhu and Gundeep Kaur
19. Nanotechnology in Food Fermentation and Packaging - Farhath Khanum, Shabir Ahmed Wani, Eram Fathima and Shaik Parveenissa
20. Recent Trends in Genetic Manipulation and Characterization of Lactic Acid Bacteria and Their Applications - Mandyam Chakravarthy Varadaraj
21. Role of Prebiotics on Human Health: An Overview - A.K. Samanta, A.P. Kolte, A. Dhali, J. Chikkerur and Sohini Roy
22. Probiotics: The Journey from Alternative Medicine to Functional Foods with Health Benefits - Neerja Hajela
23. Challenges in Scale-up and Automation in Fermented Foods - Dadasaheb D. Wadikar
