Fermented Foods and Beverages of the World edited by Jyoti Prakash Tamang and Kasipathy Kailasapathy

Table of Contents
1 Dietary Cultures and Antiquity of Fermented Foods and Beverages
Jyoti Prakash Tamang and Delwen Samuel
2 Diversity of Fermented Foods
Jyoti Prakash Tamang
3 Diversity of Fermented Beverages and Alcoholic Drinks
Jyoti Prakash Tamang
4 Functional Yeasts and Molds in Fermented Foods and Beverages
Kofi E. Aidoo and M. J. Robert Nout
5 Fermented Vegetable Products
Carmen Wacher, Gloria Díaz-Ruiz, and Jyoti Prakash Tamang
6 Fermented Legumes: Soybean and Non-Soybean Products
Toshirou Nagai and Jyoti Prakash Tamang
7 Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma
Etsuko Sugawara
8 Fermented Cereal Products
Jean-Pierre Guyot
9 Fermented Milk Products
Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Ángel Alegría
10 Fermented Fish Products
Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa
11 Fermented Meat Products
Martin Adams
12 Ethnic African Fermented Foods
N. A. Olasupo, S. A. Odunfa, and O. S. Obayori
13 Tea, Coffee, and Cacao
Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz
14 Probiotic and Prebiotic Fermented Foods
Kasipathy Kailasapathy
15 Health Aspects of Fermented Foods
Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang
16 Packaging Concepts for Enhancing Preservation of Fermented Foods
Kasipathy Kailasapathy
Index