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| Title: | African Fermented Food Products- New Trends |
|---|---|
| From: |
edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod.
|
| Person: |
Elhadi Sulieman, Abdel Moneim.
Adam Mariod, Abdalbasit. editor. |
| Corporate Author: | |
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2022.
|
| Edition: | 1st ed. 2022. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-030-82902-5 |
| Summary: | Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels. |
| Physical Description: | 1 Online-Ressource (XVIII, 584 p. 140 illus., 123 illus. in color.) |
| ISBN: | 9783030829025 |
Staff View
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| 505 | 0 | |a 1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman -- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman -- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad -- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod -- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman -- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman -- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari -- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan -- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod -- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan -- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan -- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman -- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman -- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2 -- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod -- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif -- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman -- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman -- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa -- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman -- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman -- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali -- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah -- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod -- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima -- 31 Fermentation of Cocoa Bean -- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir -- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya -- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit -- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu -- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter -- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi. | |
| 520 | |a Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels. | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Elhadi Sulieman, Abdel Moneim. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Adam Mariod, Abdalbasit. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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Record in the Search Index
| DE-BY-UBR_katkey | ZDB-2-SBL-978-3-030-82902-5 |
|---|---|
| _version_ | 1835726564126359552 |
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| author2 | Elhadi Sulieman, Abdel Moneim Adam Mariod, Abdalbasit |
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| author_corporate | SpringerLink (Online service) |
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| author_facet | Elhadi Sulieman, Abdel Moneim Adam Mariod, Abdalbasit SpringerLink (Online service) |
| building | Verbundindex |
| bvnumber | localUBR |
| callnumber-first | Q - Science |
| callnumber-label | QR115-129 |
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| contents | 1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman -- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman -- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad -- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod -- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman -- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman -- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari -- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan -- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod -- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan -- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan -- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman -- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman -- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2 -- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod -- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif -- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman -- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman -- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa -- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman -- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman -- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali -- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah -- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod -- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima -- 31 Fermentation of Cocoa Bean -- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir -- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya -- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit -- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu -- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter -- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi. |
| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed. 2022. |
| format | Electronic eBook |
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Abdel Moneim Elhadi Sulieman -- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman -- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad -- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod -- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman -- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman -- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari -- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan -- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod -- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan -- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan -- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman -- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman -- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2 -- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod -- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif -- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman -- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman -- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa -- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman -- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman -- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali -- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah -- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod -- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima -- 31 Fermentation of Cocoa Bean -- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir -- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya -- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit -- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu -- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter -- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Microbiology.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food science.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Analysis.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Chemistry.</subfield></datafield><datafield tag="650" ind1="1" ind2="4"><subfield code="a">Food Microbiology.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Food Science.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Food Chemistry.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Elhadi Sulieman, Abdel Moneim.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Adam Mariod, Abdalbasit.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">SpringerLink (Online service)</subfield></datafield><datafield tag="773" ind1="0" ind2=" "><subfield code="t">Springer Nature eBook</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783030829018</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783030829032</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783030829049</subfield></datafield><datafield tag="966" ind1="4" ind2="0"><subfield code="l">DE-355</subfield><subfield code="p">ZDB-2-SBL</subfield><subfield code="q">UBG_PDA_SBL</subfield><subfield code="u">https://doi.org/10.1007/978-3-030-82902-5</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SXB</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (SpringerNature-11642)</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (R0) (SpringerNature-43708)</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-355</subfield></datafield></record></collection> |
| id | ZDB-2-SBL-978-3-030-82902-5 |
| illustrated | Not Illustrated |
| indexdate | 2025-06-23T13:27:56Z |
| institution | BVB |
| isbn | 9783030829025 |
| language | English |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR |
| owner_facet | DE-355 DE-BY-UBR |
| physical | 1 Online-Ressource (XVIII, 584 p. 140 illus., 123 illus. in color.) |
| psigel | ZDB-2-SBL UBG_PDA_SBL ZDB-2-SBL ZDB-2-SXB |
| publishDate | 2022 |
| publishDateSearch | 2022 |
| publishDateSort | 2022 |
| publisher | Springer International Publishing : Imprint: Springer, |
| record_format | marc |
| spelling | African Fermented Food Products- New Trends [electronic resource] / edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod. 1st ed. 2022. Cham : Springer International Publishing : Imprint: Springer, 2022. 1 Online-Ressource (XVIII, 584 p. 140 illus., 123 illus. in color.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman -- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman -- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad -- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod -- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman -- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman -- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari -- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan -- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod -- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan -- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan -- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman -- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman -- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2 -- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod -- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif -- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman -- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman -- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa -- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman -- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman -- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali -- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah -- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod -- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima -- 31 Fermentation of Cocoa Bean -- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir -- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya -- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit -- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu -- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter -- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi. Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels. Food Microbiology. Food science. Food Analysis. Chemistry. Food Science. Food Chemistry. Elhadi Sulieman, Abdel Moneim. editor. edt http://id.loc.gov/vocabulary/relators/edt Adam Mariod, Abdalbasit. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) Springer Nature eBook Printed edition: 9783030829018 Printed edition: 9783030829032 Printed edition: 9783030829049 |
| spellingShingle | African Fermented Food Products- New Trends 1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman -- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman -- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad -- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod -- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman -- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman -- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari -- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan -- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod -- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan -- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan -- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman -- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman -- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman -- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2 -- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod -- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif -- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman -- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman -- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin -- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa -- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman -- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman -- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali -- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah -- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod -- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima -- 31 Fermentation of Cocoa Bean -- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir -- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir -- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya -- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit -- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu -- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter -- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi. Food Microbiology. Food science. Food Analysis. Chemistry. Food Science. Food Chemistry. |
| title | African Fermented Food Products- New Trends |
| title_auth | African Fermented Food Products- New Trends |
| title_exact_search | African Fermented Food Products- New Trends |
| title_full | African Fermented Food Products- New Trends [electronic resource] / edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod. |
| title_fullStr | African Fermented Food Products- New Trends [electronic resource] / edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod. |
| title_full_unstemmed | African Fermented Food Products- New Trends [electronic resource] / edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod. |
| title_short | African Fermented Food Products- New Trends |
| title_sort | african fermented food products new trends |
| topic | Food Microbiology. Food science. Food Analysis. Chemistry. Food Science. Food Chemistry. |
| topic_facet | Food Microbiology. Food science. Food Analysis. Chemistry. Food Science. Food Chemistry. |
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