Fermented Foods and Beverages of the World

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