Fermented foods and beverages are produced through controlled microbial growth and the conversion of food components through enzymatic action of bacterial enzymes. In recent years, fermented foods and beverages have surged in popularity, mainly due to their beneficial health effects. The consumption of ...
Summary This chapter focuses on the fermented foods and beverages developed from tropical root crops, microorganisms associated with fermentation processes and functional properties of these foods. The food fermentation process can be broadly categorized into solid state and liquid state. Solid state ...
This yeast predominates in most of the traditional fermented foods and beverages such as burukutu, merissa, bhatooru, seera, chhang, fufu, tape, ogi, puto, dosa, idli, papdam, kecap, laochao, warri, etc. In these traditional foods, yeast either alone or in association with bacteria and...
Diversity of Indian fermented foods is related to diversity of ethnicity with unparallel food culture of each community. More than 1000 types of major and minor ethnic fermented foods and alcoholic beverages are produced either naturally or by adding mixed starter cultures using indigenous knowledge of...
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferme...
The fermented foods and beverages market size is expected to grow from USD 1.83 trillion in the current year and is projected to register a CAGR of 6.70% over the next five years. In the process of fermentation, several chemical changes occur in the components of the raw matrix, which thus...
Despite the high consumption of fermented foods and beverages worldwide, their role in a healthy diet is still up for debate. Some fermented beverages have been demonstrated to protect against cardiovascular disease, but many aspects of the effects of fermented foods on cardiovascular health are ...
Plant-Based Fermented Foods and Beverages of Asia Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional b... J ...
As Korea represents longer than 5000 years of history, various foods and beverages have been developed and settled as daily foods during this long period of history. Also, foods and beverages contribute to be settled down to the unique diet as traditiona
Steinkraus, et al., “Fermented Foods, Feeds, and Beverages”, Biotech. Adv. 4:219-243, 1986.Steinkraus K.H. (1986) Fermented foods, feeds and beverages. Biotech Adv 4: 219-243.Steinkraus, et al., " Fermented Foods, Feeds, and Beverages ", Biotech. Adv. 4:219-243, 1986....