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Titre :	Technological interventions Ajouter au panier
Titre de série :	Fermented foods, Part II
Auteur(s) :	Ramesh C. Ray, Éditeur scientifique Didier Montet, Éditeur scientifique
Type de document :	Livre
Sujets :	SAUCISSE ; PRODUIT FERMENTE Aliments -- Aspect nutritionnel ; Aliments -- Composition ; Aliments -- Microbiologie ; Aliments fermentés ; Biotechnologie ; Cacao ; Café ; Céréales ; Champignons microscopiques ; Fermentation ; Fromage -- Variétés ; Industries agro-alimentaires -- Technologie ; Innovations ; Légumes secs ; Maïs ; Pain ; Riz ; Soja ; Yogourt
Résumé :	This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2017
Collection :	Food Biology Series
Format :	1 vol. (XII-513 p.) / ill. en noir et en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Fermented Foods: Microbiology, Biochemistry and Biotechnology Romain Villéger, Rémy Cachon and Maria C. Urdaci 2. Technological Innovations in Processing of Fermented Foods: An Overview Swati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and Didier Montet 3. Functional Properties of Traditional Food Products Made by Mold Fermentation Jacek Nowak and Maciej Kuligowski 4. Legume-based Food Fermentation: Biochemical Aspects 1. Fermented Foods: Microbiology, Biochemistry and Biotechnology Romain Villéger, Rémy Cachon and Maria C. Urdaci 2. Technological Innovations in Processing of Fermented Foods: An Overview Swati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and Didier Montet 3. Functional Properties of Traditional Food Products Made by Mold Fermentation Jacek Nowak and Maciej Kuligowski 4. Legume-based Food Fermentation: Biochemical Aspects Amit Kumar Rai and Kumaraswamy Jeyaram 5. Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits Samurailatpam Sanjukta, Amit Kumar Rai and Dinabandhu Sahoo 6. Miso, the Traditional Fermented Soybean Paste of Japan Ken-Ichi Kusumoto and Amit Kumar Rai 7. Soy Sauce Fermentation Shanna Liu 8. Rice-based Fermented Foods and Beverages: Functional and Nutraceutical properties Keshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra, Saswati Parua and Pradeep K. DasMohapatra 9. Maize (Zea mays L. subsp. mays) Fermentation Lila Lubianka Domínguez-Ramírez, Gloria Díaz-Ruiz and Carmen Wacher 10. Bread Fortification: Health and Nutritional Benefits Lucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile 11. Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases Mostafa Aghamirzaei, Milad Fathi, Mohammad Sarbazi, Majid Aghajafari and Roya Fathi Til 12. The Sourdough Micro-ecosystem: An Update Spiros Paramithiotis and Eleftherios H. Drosinos 13. Traditional Cereal Beverage Boza: Fermentation Technology, Microbial Content and Healthy Effects Penka Petrova and Kaloyan Petrov 14. Coffee Fermentation Fontana Angélique and Durand Noël 15. Cocoa Fermentation Marisol López-Hernández, Gloria Díaz-Ruiz and Carmen Wacher 16. Kimchi: Microbiology, Biochemistry and Health Benefits Kun-Young Park and Soon-Ah Kang 17. Amasi and Mageu: Expedition from Ethnic Southern African Foods to Cosmopolitan Markets Eugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda, Dlamini Bheki and A.F. Mulaba-Bafubiandi 18. Kefir and Koumiss: Origin, Health Benefits and Current Status of Knowledge Sunil K. Behera, Sandeep K. Panda, Eugenie Kayitesi and Antoine F. Mulaba-Bafubiandi 19. Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential Françoise Rul 20. Fermentations Generating the Cheese Diversity Sophie Landaud and Henry-Eric Spinnler 21. Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages Eleftherios H. Drosinos and Spiros Paramithiotis 22. Solid-State Fermentation Applications in the Food Industry Maria Papagianni
Langue(s) :	Anglais
Identifiant :	978-1-138-63784-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189700

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