Fermented foods and beverages of the world/ Tamang,Jyoti Prakash[ed.]

Dietary Cultures and Antiquity of Fermented Foods and BeveragesJyoti Prakash Tamang and Delwen SamuelDiversity of Fermented FoodsJyoti Prakash TamangDiversity of Fermented Beverages and Alcoholic DrinksJyoti Prakash TamangFunctional Yeasts and Molds in Fermented Foods and BeveragesKofi E. Aidoo and M. J. Robert NoutFermented Vegetable ProductsCarmen Wacher, Gloria Diaz-Ruiz, and Jyoti Prakash TamangFermented Legumes: Soybean and Non-Soybean ProductsToshirou Nagai and Jyoti Prakash TamangFermented Soybean Pastes Miso and Shoyu with Reference to AromaEtsuko SugawaraFermented Cereal ProductsJean-Pierre GuyotFermented Milk ProductsBaltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Angel AlegriaFermented Fish ProductsJunus Salampessy, Kasipathy Kailasapathy, and Namrata ThapaFermented Meat ProductsMartin AdamsEthnic African Fermented FoodsN. A. Olasupo, S. A. Odunfa, and O. S. ObayoriTea, Coffee, and CacaoUlrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. FranzProbiotic and Prebiotic Fermented FoodsKasipathy KailasapathyHealth Aspects of Fermented FoodsMariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash TamangPackaging Concepts for Enhancing Preservation of Fermented FoodsKasipathy Kailasapathy