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African Fermented Food Products- New Trends

Overview of attention for book
African Fermented Food Products- New Trends
Springer International Publishing

Table of Contents

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    Book Overview
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    Chapter 1 Introduction: Origin, History and Diversity of African Fermented Foods
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    Chapter 2 Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance
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    Chapter 3 Properties and Advantages of Food Fermentation
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    Chapter 4 Significance of African Fermented Foods in Nutrition and Food Science
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    Chapter 5 Microorganisms Involved in Spontaneous Fermentation and their Health Risk
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    Chapter 6 Probiotic Fermented Foods and Health Promotion
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    Chapter 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods
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    Chapter 8 Enzymes in Food Fermentations
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    Chapter 9 Bioactive Components of Fermented Food Products
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    Chapter 10 Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products
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    Chapter 11 Quality Evaluation of Semi-Indigeous Proceesed Cheese ( Gibna-Beida ) in Sudan
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    Chapter 12 Nutritional, Antimicrobial and Bioactive Components of Gariss , a Fermented Camel Milk Product
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    Chapter 13 Production and Quality Assessment of Camel Milk Cheese
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    Chapter 14 Selected Fermented Fish Products of the Sudan
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    Chapter 15 Factors Influence the Quality and Safety of Fermented Sausages
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    Chapter 16 Technology of Fermented Mango Juice Production
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    Chapter 17 Fermented Fish Products in Sub-Saharan Africa
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    Chapter 18 African Fermented Vegetable Products
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    Chapter 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material
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    Chapter 20 Selected Fermented Cereal Products of Sudan
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    Chapter 21 Production and Quality Assessment of Hulu-mur Fermented Beverage
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    Chapter 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage
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    Chapter 23 Preparation of Soy Milk Zabady and Assessment of Its Quality
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    Chapter 24 Nutrient Composition and Bioactive Components of Kejeik
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    Chapter 25 Nutrient Composition and Bioactive Components of Non-alcoholic Sorghum Malt Beverage
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    Chapter 26 Production and Quality Assessment of Kissra, a Sudanese Fermented Sorghum Product
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    Chapter 27 Utilization of Gum Arabic as a Thickener and Stabilizer in Production of the Fermented Milk Zabady
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    Chapter 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins
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    Chapter 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health
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    Chapter 30 Fermented African Cereal Products
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    Chapter 31 Fermentation of Cocoa Bean
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    Chapter 32 Fermentation of Parkia biglobosa Seeds: Effect of Temperature Conditions on Bioactive, Nutritive and Antioxidant Parameters
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    Chapter 33 Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods
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    Chapter 34 The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet
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    Chapter 35 Utilization of Jerusalem Artichoke ( Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic
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    Chapter 36 The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
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    Chapter 37 Omics in Traditional Fermented Foods and Beverages
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Citations

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Title
African Fermented Food Products- New Trends
Published by
Springer International Publishing, October 2021
DOI 10.1007/978-3-030-82902-5
ISBNs
978-3-03-082901-8, 978-3-03-082902-5
Editors

Elhadi Sulieman, Abdel Moneim, Adam Mariod, Abdalbasit

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The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 27 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 27 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 5 19%
Researcher 3 11%
Student > Bachelor 2 7%
Student > Master 2 7%
Other 1 4%
Other 1 4%
Unknown 13 48%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 19%
Chemistry 3 11%
Engineering 2 7%
Earth and Planetary Sciences 1 4%
Biochemistry, Genetics and Molecular Biology 1 4%
Other 2 7%
Unknown 13 48%

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