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Author: Clifford Gastineau Publisher: Elsevier ISBN: 0323146023 Category : Self-Help Languages : en Pages : 560
Book Description
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.
Author: Clifford Gastineau Publisher: Elsevier ISBN: 0323146023 Category : Self-Help Languages : en Pages : 560
Book Description
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.
Author: Wilhelm Holzapfel Publisher: Elsevier ISBN: 178242024X Category : Technology & Engineering Languages : en Pages : 586
Book Description
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Author: Jyoti Prakash Tamang Publisher: CRC Press ISBN: 1466588101 Category : Medical Languages : en Pages : 638
Book Description
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Author: Jyoti Prakash Tamang Publisher: CRC Press ISBN: 1420094963 Category : Technology & Engineering Languages : en Pages : 460
Book Description
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Fermentation Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Jyoti Prakash Tamang Publisher: Springer ISBN: 8132228006 Category : Technology & Engineering Languages : en Pages : 409
Book Description
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Author: Rosa Lidia Solís-Oviedo Publisher: BoD – Books on Demand ISBN: 1789854954 Category : Science Languages : en Pages : 154
Book Description
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.
Author: Y. H. Hui Publisher: CRC Press ISBN: 1439849048 Category : Technology & Engineering Languages : en Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 82
Book Description
Are you ready to embark on a journey through time-honored traditions, insights into gut health, and the untold secrets of crafting your own living foods? "Fermentation Nation" is your must-have guide into the world of cultured creation, an adventure that marries age-old wisdom with contemporary science, ensuring a spot at your table for these deliciously beneficial foods. With every fascinating chapter, you'll delve into the mysteries and marvels of microbial magic. Discover the deep roots and complex processes of fermentation that span cultures and continents. Unveil the layers of your gut ecosystem, exploring how each spoonful of sauerkraut and sip of kefir can profoundly impact your health – from digestion to the astonishing gut-brain connection. But this book doesn't just illuminate the path – it guides your every step in crafting your very own fermented masterpieces. From the creamy delights of yogurts and cheeses to the zesty crunch of pickles and the bubbly zest of kombucha, "Fermentation Nation" offers practical insights and tips to elevate your kitchen skills. You'll explore diverse cultures through their native ferments, like the Japanese Natto and African Millet Beer, understanding not just the 'how,' but the 'why' of their enduring presence in our diets. Satisfy your scientific curiosity with evidence-based explorations of health claims, navigate the intricate dance of pH and acidity in your ferments, and arm yourself with techniques to ensure safety and success. Then, take your fermentation game to the next level with advanced home techniques, capable of transforming seasonal produce into year-round treasures. Whether you're looking to integrate more probiotics into your meals, curious about the artisanal business of fermented foods, or seeking a community of like-minded fermenters, "Fermentation Nation" is your guru and guidebook rolled into one. With comprehensive coverage addressing everything from essential tools to debunking myths – without forgetting the savory ferment-friendly recipes – you'll be well-equipped to join the ranks of fermented food aficionados, making "Fermentation Nation" more than just a book. It's an invitation to a movement, a call to revive ancestral knowledge in your modern life, and to revel in the joy and benefits of living foods. Discover the power that bubbles beneath the surface of your food – welcome to "Fermentation Nation". Unveil the curtain and step into a world where food is more than nourishment; it's a living, breathing guide to wellness and wonder. Your initiation starts here. Join the movement.
Author: Clifford Gastineau
Author: Clifford Gastineau
Author: Wilhelm Holzapfel
Author: Jyoti Prakash Tamang
Author: Jyoti Prakash Tamang
Author: Sandor Ellix Katz
Author: 
Author: Jyoti Prakash Tamang
Author: Rosa Lidia Solís-Oviedo
Author: Y. H. Hui
Author: Barrett Williams