001444097 000__ 08002cam\a2200541Ii\4500
001444097 001__ 1444097
001444097 003__ OCoLC
001444097 005__ 20230310003652.0
001444097 006__ m\\\\\o\\d\\\\\\\\
001444097 007__ cr\un\nnnunnun
001444097 008__ 220202s2022\\\\sz\a\\\\o\\\\\001\0\eng\d
001444097 019__ $$a1294921639$$a1295281047$$a1296431569$$a1296666878
001444097 020__ $$a9783030829025$$q(electronic bk.)
001444097 020__ $$a3030829022$$q(electronic bk.)
001444097 020__ $$z9783030829018
001444097 020__ $$z3030829014
001444097 0247_ $$a10.1007/978-3-030-82902-5$$2doi
001444097 035__ $$aSP(OCoLC)1294829481
001444097 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dDKU$$dEBLCP$$dOCLCO$$dOCLCF$$dN$T$$dUKAHL$$dOCLCQ
001444097 043__ $$af------
001444097 049__ $$aISEA
001444097 050_4 $$aTP371.44$$b.A47 2022
001444097 08204 $$a664/.024096$$223
001444097 24500 $$aAfrican fermented food products - new trends /$$cAbdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod, editors.
001444097 264_1 $$aCham :$$bSpringer,$$c[2022]
001444097 264_4 $$c©2022
001444097 300__ $$a1 online resource :$$billustrations (chiefly color)
001444097 336__ $$atext$$btxt$$2rdacontent
001444097 337__ $$acomputer$$bc$$2rdamedia
001444097 338__ $$aonline resource$$bcr$$2rdacarrier
001444097 347__ $$atext file$$bPDF$$2rda
001444097 500__ $$aIncludes index.
001444097 5050_ $$a1 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 Wahauwouele Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Dje 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 Wahauwouele Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Dje 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.
001444097 506__ $$aAccess limited to authorized users.
001444097 520__ $$aFermented 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.
001444097 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed February 17, 2022).
001444097 650_0 $$aFermented foods$$zAfrica.
001444097 650_6 $$aAliments fermentés$$zAfrique.
001444097 655_0 $$aElectronic books.
001444097 7001_ $$aSulieman, Abdel Moneim Elhadi,$$eeditor.
001444097 7001_ $$aMariod, Abdalbasit Adam,$$eeditor.
001444097 77608 $$iPrint version:$$z3030829014$$z9783030829018$$w(OCoLC)1259047780
001444097 852__ $$bebk
001444097 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-82902-5$$zOnline Access$$91397441.1
001444097 909CO $$ooai:library.usi.edu:1444097$$pGLOBAL_SET
001444097 980__ $$aBIB
001444097 980__ $$aEBOOK
001444097 982__ $$aEbook
001444097 983__ $$aOnline
001444097 994__ $$a92$$bISE