Books in the Fermented Foods and Beverages Series series

This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors, and provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

This book describes the history, culture, production, microbiology, biochemistry, nutritional value, and roles of the diet of indigenous alkaline-fermented foods. The rise in pH during the production of these foods results in an environment that makes the substrate unsatisfactory for the growth of undesirable microorganisms and determines what microorganisms can survive, multiply, and carry out the fermentation. This book emphasizes the processes in the fermentations and the factors that influence the development of the characteristic microbiota and the biochemical and organoleptic changes induced by them.

This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors, and provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.Specific chapters are devoted to the preparation of indigenous fermented foodsΓÇöincluding cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable productsΓÇöas well as the indigenous technologies used to produce them.The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.