Handbook of Fermented Food and Beverage

by Oralugbagbe, Gboyega

ISBN: 9789388027267
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 7995.00
Biblio : viii+210 p., 25 cm

Author Profile

Dr. Gboyega Oralugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently, Dr. Oralugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

About The Book

Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations. Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks and this has made fermented food even more popular.The art of fermentation originated in the Indian subcontinent in the settlements that predate The Great Indus Valley Civilisation. The book is divided into 17 chapters which mainly cover introduction, history, basic principles, kind of fermentations, yeast fermentations and its products, bacterial fermentations and its products, fermented cereals, soy foods and soybean paste, fermented fish, milk and meat products, benefits of fermented fruits and vegetables and fermented food and its quality control. Important references have been also appended at the end of book. It is hoped that this book is very useful for students and teachers of food science & technology, food microbiology, food biotechnology, human nutrition but can also be a ready reference for research scholars, professionals in the food industry.

Table of Contents

Preface v 1. Fermented Food: An Introduction 1 2. History of Fermentation 7 3. Basic Principles of Fermented Food 19 4. Kinds of Fermentations 30 5. Yeast Fermentations 35 6. Products of Yeast Fermentation 42 7. Bacterial Fermentations 54 8. Products of Bacterial Fermentations 68 9. Fermented Cereals 83 10. Products of Mixed Fermentations 103 11. Benefits of Fermented Fruits and Vegetables 114 12. Fermented Foods: Quality Control 119 13. Fermented Soy foods 125 14. Fermented Fish Products 154 15. Fermented Milk Products 167 16. Fermented Soybean Paste 186 17. Fermented Meat Products 197 Bibliography 206