Atjaunināt sīkdatņu piekrišanu

Lactic Acid Fermentation of Fruits and Vegetables [Hardback]

Edited by (Agricultural University of Athens, Greece)
  • Formāts: Hardback, 312 pages, height x width: 234x156 mm, weight: 703 g, 7 Illustrations, color; 21 Illustrations, black and white
  • Sērija : Food Biology Series
  • Izdošanas datums: 27-Oct-2016
  • Izdevniecība: CRC Press Inc
  • ISBN-10: 1498726909
  • ISBN-13: 9781498726900
Citas grāmatas par šo tēmu:
  • Hardback
  • Cena: 269,29 €
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
Lactic Acid Fermentation of Fruits and VegetablesPalielināt
  • Formāts: Hardback, 312 pages, height x width: 234x156 mm, weight: 703 g, 7 Illustrations, color; 21 Illustrations, black and white
  • Sērija : Food Biology Series
  • Izdošanas datums: 27-Oct-2016
  • Izdevniecība: CRC Press Inc
  • ISBN-10: 1498726909
  • ISBN-13: 9781498726900
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781498726900.html
Keywords:
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way.

The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Preface to the Series v
Preface vii
Chapter 1 Lactic Acid Fermentation of Fruits and Vegetables: An Overview
1 Introduction
1(1)
2 Historical Aspects
2(2)
3 Production Procedure
4(2)
4 Safety Concerns
6(3)
5 Nutritional Attributes
9(3)
6 Conclusions and Future Perspectives
12(7)
References
12(7)
Chapter 2 Lactic Acid Bacteria of Fermented Fruits and Vegetables
1 Introduction
19(1)
2 Vegetable Fermentation: Spontaneous or Controlled?
20(1)
3 Fermented Vegetables Throughout the World
21(4)
4 Lactic Acid Bacteria for Innovative Foods: Challenges and Perspectives
25(1)
5 Probiotic Fermented Vegetables
26(2)
6 Probiotic Fermented Juices
28(1)
7 Fermented Vegetables as Synbiotic Foods
29(1)
8 Technological Approaches for Functional Fermented Vegetables and Fruits
30(1)
9 Concluding Remarks and Future Perspectives
31(6)
References
32(5)
Chapter 3 Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits
1 Introduction
37(1)
2 Lactic Acid Fermentation of Vegetables and Fruits
38(1)
3 Health and Nutritional Aspects of Lactic Acid Fermented Vegetables and Fruits
39(3)
3.1 Food Preservation
39(1)
3.2 Removal of Anti-Nutritional Factors
39(1)
3.3 Mineral and Vitamin Preservation
40(1)
3.4 Improvement of Food Digestibility
40(1)
3.5 Enhancement of Anti-oxidant Activity
40(1)
3.6 Other Functional Properties
41(1)
3.7 Disadvantages of Lactic Acid Fermentation
42(1)
4 Probiotic Role of LAB
42(1)
5 Bioactive Components in Fermented Vegetables
43(4)
5.1 Organic Acids
43(1)
5.2 Bacteriocins
43(2)
5.3 Vitamins
45(1)
5.4 Bioactive Peptides
46(1)
5.5 Exo-polysaccharides (EPS)
47(1)
5.6 Enzymes
47(1)
6 Future Perspective
47(6)
References
48(5)
Chapter 4 Safety of Lactic Acid Fermented Vegetables
1 Introduction
53(1)
2 Spontaneous and Controlled Fermentation
53(1)
3 Safety of Lactic Acid Fermented Vegetables
54(7)
3.1 Biological Safety
55(1)
3.2 Chemical Safety
55(6)
4 Conclusion
61(4)
References
61(4)
Chapter 5 Sauerkraut Fermentation
1 Background
65(1)
2 Lactic Acid Bacteria
66(1)
3 Natural Fermentation
67(7)
3.1 Fermentation Process
67(1)
3.2 The Role of Lactic Acid Bacteria in the Fermentation Process
68(2)
3.3 Problems Related to the Spontaneous Sauerkraut Fermentation
70(1)
3.4 Salt Concentration in Sauerkraut Fermentation
71(1)
3.5 Use of Starters in Sauerkraut Fermentation
72(2)
3.6 Summary of Benefits Related to Use of Starter Cultures
74(1)
4 Sauerkraut Juice
74(2)
4.1 Sauerkraut Juice Produced from Spontaneously Fermented Sauerkraut
74(1)
4.2 Sauerkraut Juice Produced from Induced Sauerkraut Fermentation
75(1)
5 Hygienic Conditions
76(1)
5.1 Heat Treatment of Sauerkraut
77(1)
5.2 Packaging
77(1)
6 Lactic Acid Bacteria and Health Beneficial Aspects
77(6)
References
78(5)
Chapter 6 Kimchi: A Well-known Korean Traditional Fermented Food
1 Introduction
83(2)
2 About Kimchi
85(3)
3 Ingredients for Kimchi Preparation
88(2)
4 Production Procedure
90(2)
5 Physicochemical and Microbiological Changes During Kimchi Fermentation
92(1)
6 Microbial Community Structure in Kimchi
93(2)
7 Factors Affecting the Microbiota of Kimchi
95(1)
8 Metabolism of Kimchi Lactic Acid Bacteria
95(1)
9 Health Benefits of Kimchi
96(3)
9.1 Antiobesity Potential
97(1)
9.2 Anti-cancer Potential
97(1)
9.3 Anti-oxidative Potential
97(1)
9.4 Anti-aging Potential
98(1)
9.5 Anti-bacterial Potential
98(1)
9.6 Cholesterol-Lowering Activity
98(1)
9.7 Immuno Potential
98(1)
9.8 Functional Properties
98(1)
10 Industrial Production of Kimchi
99(1)
11 Safety Concerns
99(2)
11.1 Aflatoxin
100(1)
11.2 Nitrate, Nitrite, Amines
100(1)
11.3 Reduction Policy of Hazardous Material in Kimchi
101(1)
12 Food Safety Management System in Korea
101(1)
13 Conclusion
101(6)
References
102(5)
Chapter 7 Cucumber Fermentation
1 Introduction
107(2)
2 Industrial Process Overview
109(10)
2.1 Fermentation Vats
111(4)
2.2 Controlling the Fermentation Process
115(1)
2.3 Purging
115(1)
2.4 Monitoring and Record Keeping
116(2)
2.5 Material Handling
118(1)
2.6 Processing for Finished Product
119(1)
3 Fermentation Microbiota
119(6)
3.1 Natural Cucumber Fermentation
119(3)
3.2 Ecology of Bacteriophage
122(3)
4 Secondary Fermentation and Spoilage
125(4)
5 Microbial Safety of Fermented Cucumbers
129(1)
6 Chemical and Physical Changes During Fermentation, Bulk Storage and Processing
130(14)
6.1 Quality of Fermented Cucumbers
130(1)
6.2 Physical Defects
131(2)
6.3 Color Changes and Cured Appearance Development
133(2)
6.4 Texture Properties
135(5)
6.5 Volatile Flavor Compounds in Fresh and Fermented Cucumbers
140(4)
7 Sodium Chloride Reduction Strategies
144(2)
7.1 Environmental Considerations
144(1)
7.2 Brine Recycling
144(1)
7.3 Salt Reduction in Cucumber Fermentation
145(1)
8 Conclusions and Future Developments
146(11)
References
147(10)
Chapter 8 Olives Fermentation
1 Introduction
157(2)
2 Table Olive Processing
159(7)
2.1 Commercial Preparations of Table Olives
159(4)
2.2 Fermentation Process
163(2)
2.3 Control of the Fermentation Process
165(1)
3 Table Olives as Functional Food
166(2)
4 Biofilm Development in Table Olive Fermentation: Role and Significance
168(13)
References
174(7)
Chapter 9 Regional Fermented Vegetables and Fruits in Asia-Pacific
1 Introduction
181(1)
2 Fermented Fruits and Vegetables in South Asia
182(18)
2.1 India and Nepal
182(3)
2.2 Fermented Fruits and Vegetables in Southeast Asia
185(5)
2.3 Fermented Fruits and Vegetables in East Asia
190(5)
2.4 Fermented Fruits and Vegetables in Western Asia
195(1)
2.5 Fermented Fruits and Vegetables from Oceania
196(4)
3 Conclusion
200(5)
References
200(5)
Chapter 10 Regional Fermented Vegetables and Fruits in Europe
1 Introduction
205(1)
2 Almagro Eggplant Pickles
206(2)
3 Brovada
208(1)
4 Capers and Caper Berries
209(3)
5 Cauliflower
212(1)
6 Lactic Acid Fermented Vegetable Juices
213(5)
6.1 Beetroot Juice
213(2)
6.2 Tomato Juice
215(1)
6.3 Some Other Vegetable Juices
216(2)
7 Red Cabbage
218(1)
8 Sea Fennel
219(1)
9 Shalgam
220(2)
10 Cranberrybush
222(1)
11 Hardaliye
223(2)
12 Others
225(12)
References
225(12)
Chapter 11 Regional Fermented Fruits and Vegetables in Africa
1 Introduction
237(2)
2 Role of Fruits and Vegetables in African Diet, Nutrition and Health
239(1)
3 Food Fermentation as a Post-harvest Strategy for Food Security in Africa
239(1)
4 Fermented Vegetables
240(14)
4.1 Lactic Acid Fermented Starchy Vegetables (Root Crops and Cereals)
240(7)
4.2 Lactic Fermented Leafy Vegetables
247(2)
4.3 Alkaline Fermented Vegetable Proteins Involving Lactic Acid Bacteria in the Fermentation
249(3)
4.4 Alcoholic and Lactic Fermented Starchy-Vegetables
252(2)
5 Fermented Fruits
254(4)
5.1 Alcoholic Beverages from Fruits Involving Lactic Acid Bacteria in Fermentation
254(3)
5.2 Effect of Fermentation on Nutrients Bioavailability and Detoxification
257(1)
6 Recommendations
258(9)
References
259(8)
Chapter 12 Lactic Acid Fermentation of Smoothies and Juices
1 Lactic Acid Fermentation of Vegetable-and Fruit-based Beverages
267(2)
2 Innovative Plant-based Fermented Products
269(7)
2.1 Smoothies
269(4)
2.2 Plant-based Fermented Juices (Lactojuices)
273(1)
2.3 Vegetable Milks
274(2)
3 Comprehensive Understanding of Physiology and Biochemistry of Lactic Acid Bacteria During Fermentation of Fruit and Vegetable Juices
276(7)
References
280(3)
Chapter 13 The Future of Lactic Acid Fermentation of Fruits and Vegetables
1 Introduction
283(1)
2 Microecosystem Characterization
283(2)
3 Assessment of Nutritional Value
285(2)
4 Conclusions
287(4)
References
288(3)
Index 291
Spiros Paramithiotis