Fermented food products / edited by A. Sankaranarayanan, N. Amaresan, and D. Dhanasekaran.

Includes bibliographical references and index.

Section 1. Overview -- Diversity of global fermented food products: an overview -- Section 2. Traditional fermented food products -- Traditional fermented foods of Nigeria -- Ethnic fermented foods of America -- traditional fermented food products of Turkey -- Processed lichens could be a potential functional food with special reference to traditional dishes -- Ethnic probiotic foods pf South India and their health benefits -- Ethnic selected fermented foods of Greece -- Section 3. Plant-based fermented food products -- Plants used as bread yeast in the Balkans form an ethnobotanical point of view -- Fermented soybean foods in Asia -- Fermented protein-rich plant-based foods -- Fermented soybean food products as sources of protein-rich diet: an overview -- Nutritional and health benefits of idli and dosa -- Section 4. Animal-based fermented food products -- Fermented meat products: from the technology to the quality control -- Fermented fish products -- Section 5. Milk-based fermented food products -- Kephir (kefir): fermented dairy product -- Fermented indigenous Indian milk products -- Section 6. Fermented beverages -- Kvass: a fermented traditional beverage -- Kefir and kombucha beverages: new substrates and nutritional characteristics -- Beer between tradition and innovation -- Cider production techniques in North America and Europe -- Innovative functional fruit and vegetable-based drinks including probiotics -- Section 7. Molecular tools in fermented food products -- Molecular methods in fermented foods -- Section 8. Therapeutics and fermented foods -- Therapeutic uses of fermented food products.

"Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. Describes various fermented food products, especially indigenous products, Presents health benefits of fermented food products, Explains machans involved in the production of fermented foods, Discusses molecular tools and its applications and therapeutic uses of fermented foods. The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health."