CRC Press 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 mechans 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. Review Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction. --L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4 About the Author Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Gujarat, India, from 2015 onwards. He has experience in the fields of Antimicrobial activity of herbal and nano particles against MDR pathogens and fermented food products. His current research focus is on microbes in fermented food products and removal of bacteria from food by dielectrophoresis. He has published six chapters in various books and 50 research articles in International and National journals of repute, has guided 4 Ph.D. and 16 M.Phil. scholars and operated five minor funded projects. From 2002 to 2015, he worked as an Assistant Professor & Head, Department of Microbiology, K.S.R. College of Arts & Science, Tiruchengode, Tamil Nadu. He has been awarded with the Indian Academy of Sciences (IASc), National Academy of Sciences (NAS), and The National Academy of Sciences (TNAS)–sponsored summer research fellowship for young teachers consecutively for three years. His name is included as a Mentor in DSTMentors/ Resource persons for summer/winter camps and other INSPIRE initiatives, Department of Science & Technology, Govt. of India, New Delhi. He is a Grant reviewer in Briti