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African Fermented Food Products- New Trends (Record no. 101014)

MARC details
000 -LEADER
fixed length control field 07744nam a22004935i 4500
001 - CONTROL NUMBER
control field 978-3-030-82902-5
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240729134014.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220131s2022 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783030829025
-- 978-3-030-82902-5
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC012010
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source thema
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source thema
245 10 - TITLE STATEMENT
Title African Fermented Food Products- New Trends
250 ## - EDITION
Edition statement 1st ed. 2022.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Cham :
Name of producer, publisher, distributor, manufacturer Springer International Publishing :
-- Imprint: Springer,
Date of production, publication, distribution, manufacture, or copyright notice 2022.
300 ## - PHYSICAL DESCRIPTION
Physical description XVIII, 584 p. 140 illus., 123 illus. in color.
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
505 0# - CONTENTS
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 Wahauwouľ Ȟermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Dj K̈offi 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 Wahauwouľ Ȟermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Dj K̈offi 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 ## - ABSTRACT
Abstract 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 - SUBJECT HEADINGS
Subject term Food
General subdivision Microbiology.
650 #0 - SUBJECT HEADINGS
Subject term Food science.
650 #0 - SUBJECT HEADINGS
Subject term Food
General subdivision Analysis.
650 #0 - SUBJECT HEADINGS
Subject term Chemistry.
9 (RLIN) 5577
650 14 - SUBJECT HEADINGS
Subject term Food Microbiology.
650 24 - SUBJECT HEADINGS
Subject term Food Science.
650 24 - SUBJECT HEADINGS
Subject term Food Chemistry.
700 1# - ADDED PERSONAL NAME
Added personal author Elhadi Sulieman, Abdel Moneim.
Relator term editor.
700 1# - ADDED PERSONAL NAME
Added personal author Adam Mariod, Abdalbasit.
Relator term editor.
710 2# - ADDED CORPORATE NAME
Added corporate author SpringerLink (Online service)
856 ## - ONLINE RESOURCE
Uniform Resource Identifier <a href="#gotoholdings">#gotoholdings</a>
Link text Access resource
245 ## - TITLE STATEMENT
Medium [E-Book]
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
912 ## -
-- ZDB-2-SBL
912 ## -
-- ZDB-2-SXB
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Date last seen Uniform Resource Identifier Price effective from Koha item type
        Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Online 02/05/2024 Springer BiomedLifeSc   02/05/2024 https://go.openathens.net/redirector/nhs?url=https://doi.org/10.1007/978-3-030-82902-5 02/05/2024 Electronic book
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