Fermented Food Products

Contents
Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
About the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii
Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xv
Section 1 Overview
1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3
A. Sankaranarayanan and N. Amaresan
Section 2 Traditional Fermented Food Products
2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo
3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cíntia Lacerda Ramos and Rosane Freitas Schwan
4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Gözde Konuray and Zerrin Erginkaya
5. Processed Lichens Could be a Potential Functional Food with Special Reference to
Traditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D,
Shyam Kumar R and Thajuddin N
6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77
Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar,
Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran
7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Antonia Terpou
Section 3 Plant-Based Fermented Food Products
8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105
Anely Nedelcheva and Yunus Dogan
9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Khongsak Srikaeo
10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Lilis Nuraida
11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167
Adikesavan Selvi and Nilanjana Das
12. Nutritional and Health Benefits of Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181
Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee Kim
Section 4 Animal-Based Fermented Food Products
13. Fermented Meat Products: From the Technology to the Quality Control . . . . . . . . . . . . . . 197
Maria João Fraqueza and Luis Patarata
14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim,
Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilene M. de Oliveira
Section 5 Milk-Based Fermented Food Products
15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255
Didem Deliorman Orhan and Sultan Pekacar
16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269
Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan,
Nooruddin Thajuddin and Dharumadurai Dhanasekaran
Section 6 Fermented Beverages
17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
Hasya Nazlı Ekin and Didem Deliorman Orhan
18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295
Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura and
Mônica Roberta Mazalli
19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
Maurizio Ciani, Laura Canonico and Francesca Comitini
20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329
Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin and
Dharumadurai Dhanasekaran
21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341
Ilkin Yucel Sengun and Gulden Kilic
Section 7 Molecular Tools in Fermented Food Products
22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365
Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde Dahunsi
Section 8 Therapeutics and Fermented Foods
23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385
Nirmaladevi, R.
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403