Overview
- Provides information about the chemistry and bioactive compounds of African fermented food products
- Discusses the nutritional value and minor constituents of African fermented food products
- Designed to help end users prepare and package high-quality fermented food products
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About this book
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.
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Keywords
Table of contents (37 chapters)
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Front Matter
Editors and Affiliations
About the editors
Prof. Dr. Abdel Moneim Elhadi Sulieman is a Professor and researcher in the Department of Biology at University of Hail in Saudi Arabia as well as the Department of Food Engineering and Technology, College of Engineering, University of Gezira, Sudan .
Prof. Dr. Abdalbasit Adam Mariod is a researcher at the Indigenous Knowledge and Heritage Centre at Ghibaish College of Science & Technology in Sudan.
Bibliographic Information
Book Title: African Fermented Food Products- New Trends
Editors: Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod
DOI: https://doi.org/10.1007/978-3-030-82902-5
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-82901-8Published: 01 February 2022
Softcover ISBN: 978-3-030-82904-9Published: 02 February 2023
eBook ISBN: 978-3-030-82902-5Published: 31 January 2022
Edition Number: 1
Number of Pages: XVIII, 584
Number of Illustrations: 17 b/w illustrations, 123 illustrations in colour
Topics: Food Microbiology, Food Science