Fermented Foods and Beverages - 9781836991809

CABI Publishing

Fermented Foods and BeveragesFunctionalities and Nutritional Aspects\nAuthor(s): Ramesh C Ray, Vasco Azevedo, Ramesh C Ray, Oluwafemi Ayodeji Adebo, S. Chakkaravarthi, Mehul Chudasama, Shiro Yamashoji, Keshab Chandra Mondal, Hatice Kalkan Yildirim, Latiful Bari\nFormat: Hardback\nPublisher: CABI Publishing, United Kingdom\nImprint: CABI Publishing\nISBN-13: 9781836991809, 978-1836991809\nSynopsis\nFermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species.