Hand Book of Fermented Foods and Beverages Technology

ISBN Number : 978-93-5097-887-0

Student Price : Rs.425

Student Dollar Price : 17$

Book Edition : First

Year of Publication : 2013

No. Of Pages : 270

Book Weight :0

About The Book

Fermented foods and beverages are one of the indispensable components of the dietary culture of every community in the world. Traditional fermentation, smoking, drying, and salting processes were developed, by ancient people to preserve foods for consumption, which were marketable in the food culture history of human beings. Wine, was believed to be made in the Caucasus and Mesopotamia, as early as 6000 BC and the colonization by Romans spread wine making, all over the Mediterranean. The antiquity of Chinese foods and cuisines has been documented by several historians, as far back as 4000 BC based on historical evidence. The ancient monuments of Nepal indicate, that Himalayan ethnic foods have been consumed in the region for more than 2500 years. Food prepared by different communities is unique and distinct due to the geographical location, environment factors, food preference, and the availability of plant or animal sources. Approximately 50-400 gram per capita of fermented foods and alcoholic beverages are consumed daily worldwide, representing about 5%-40% of the total daily food intake. Low-cost, high-value, and socially and culturally acceptable fermented foods and beverages are consumed as staple foods, curries, stews, side-dishes, fried foods, cooked foods, pastes, seasonings, condiments, pickles, confectioneries, salads, soups, desserts, drinks, candied foods, masticators, colorants, tastemakers, and alcoholic and non-alcoholic beverages. About 5000 varieties of unlisted major and minor fermented foods and beverages are prepared and consumed by billions of people, belonging to different communities and ethnicities across the world.

Fermented foods and beverage harbor, diverse micro-organisms from the environment, which include mycelial molds; yeasts and bacteria, mostly lactic acid bacteria, bacilli, and micrococci. Micro-organisms transform the chemical constituents of raw materials during fermentation and enhance the nutritive value of the products; enrich balanced diets with improved flavour and texture; preserve perishable foods; fortify products with essential amino-acids, health-promoting bio-active compounds, vitamins, and minerals; degrade undesirable compounds and anti-nutritive factors; impart antioxidant and antimicrobial properties; improve digestibility and stimulate probiotic functions. Most of the ethnic fermented foods and beverages are produced by natural fermentation, except the alcoholic beverages in Asia, which are produced by using a consortium of micro-organisms in the form of a dry, cereal based starter. Diversity within the species or strains of several functional genera of dominant micro-organisms has created, ethnic foods with different sensory characteristics.

This book has 7 chapters covering the description of products; culinary practices; and the microbiology, biochemistry, nutrition and functional properties of different categories of fermented foods and beverages of the world; fermented vegetables, fermented soybeans and non-soybean legumes, fermented cereals, fermented milks, fermented / dried / smoked fish, fermented / dried / smoked meats, fermented root/tuber products, fermented beverages and alcoholic drinks, Water treatment technology and miscellaneous fermented products including vinegar, tea, coffee, cacoa, etc. There is a complete chapter devoted to the dietary culture of antiquity of fermented foods and beverages of the world.

Contents :

I. Vegetables Fermentation
II. Cereal and Legume Based Fermented Foods
III. Water
IV. Non Alcoholic Beverages
V. Alcoholic Beverages
VI. Fermented Fish, Meat and Dairy Products
VII. Fermented Root / Tuber

About The Author

Fr. Dr. S. Emmanuel S.J. Co-author of Hand Book of Fermented Foods and Beverages Technology has been a good administrator, researcher, lecturer and research supervisor. To his credit, he has many national and international research publications in Biotechnology and Pharmacology. He has been Principal of Andhra Loyola College, Vijayawada and Loyola Academy, Secunderabad, Andhra Pradesh for a period of 8 years. Besides he has put in 25 years of teaching experience. He has also collaborated with the Department of Food Technology and conducted workshops and national seminars. Email : [email protected]

Mr. A. Ravinder with an academic background in Food Technology and Biotechnology has a teaching experience of eleven years in Food Technology. He is a member of board of Studies for Food Technology courses at various universities in Andhra Pradesh. He is an expert in designing the course curriculum at various colleges and universities as well. He is also well experienced person in establishing Food Labs and Pilot Plants for academic purposes. Attending various seminars, publishing papers in various journals and publishing books, a wide experience in the field of Food Technology can be credited to his account. He also has hands-on-experience in operating various equipments such as milling, baking, and confectionery machines. His keen interest and immense knowledge in the field of Process Engineering, Beverages and Fermentation Technology have driven him to author this compact Hand Book which throws lighten on the chemistry, production, processing of fermented foods. It also includes the nutritional aspects and the modern trends in fermentation and beverage technology. Email: [email protected]

Srinivas Maloo Associate Professor is a well-known food technologist with fifteen years of industrial experience in various food industries both in India and abroad. He shifted to teaching profession since last sixteen years. His contribution for establishment of food technology department at Osmania University is immense and he was head of the department for six years and presently he is chairman BOS for food technology and management courses and he helped many colleges to start food technology courses. He has more than 40 oral presentations in India and abroad and 15 research publications. His expertise in food processing technology, food packaging and food safety management systems is well known and he helped so many food industries in this regard. He is also an associate of Charted Quality institute, London, U.K. He is also associated with so many professional organizations and different food industries. Email: [email protected]

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