Did you know? It's estimated that fermentation practices have
been around since as early as 6000 BC, when wine was first being
made in Caucasus and Mesopotamia. Today, there are roughly 5000
varieties of fermented foods and beverages prepared and consumed
worldwide, which accounts for between five and forty percent of
daily meals. Fermented Foods and Beverages of the World is an
up-to-date review on fermentation practices, covering its storied
past, cultural aspects, microbiology, biochemistry, nutrition, and
functionality.
With contributions from 24 seasoned fermentation authorities,
this book begins with a concise introduction to food fermentation -
one of the oldest biotechnological processes - including its
history and global varieties. After covering the various
preparation techniques and culinary methods, the book addresses the
microbiology-phenotypic and genotypic characterizations, the
identifications of functional microorganisms, the functional and
technological properties, and issues related to food safety.
The book also explores the functional properties of
fermentation, how it improves product shelf life, ensures food
safety, enriches nutritional supplements, and increases the
probiotic functions in some foods. The rising popularity of
probiotic and prebiotic foods and the health benefits they are
known for are also discussed. Covering many undocumented minor or
lesser-known ethnic fermented products, Fermented Foods and
Beverages of the World is an all-in-one guide to global
fermentation practices and consumption behaviors.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!