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Indigenous fermented foods have long served as essential components of traditional diets across the world. These include both fermented and non-fermented varieties, often rooted in centuries-old practices of food preparation and preservation. Beyond extending shelf life, fermentation enhances the physiochemical properties and nutritional profile of food. However, with the increasing impacts of climate change, globalization, urbanization, and the rising availability of processed fast foods, many indigenous food cultures are rapidly declining.
This book explores the intersection of ethnic fermented foods, global ecological change, and evolving fermentation technologies. It examines how climate variability affects traditional food systems and emphasizes the need for preserving indigenous knowledge. The volume provides in-depth insights into the biochemistry, microbiology, biotechnology, and nutritional composition of a diverse range of ethnic and indigenous fermented foods.
With a focus on both traditional practices and contemporary scientific advancements, this book offers valuable perspectives on sustainable food systems, food security, and health resilience. It serves as a vital reference for researchers, academicians, and students in the fields of food science, biotechnology, microbiology, biochemistry, and environmental studies.
List of contents
1. Global Ecology of Ethnic Fermented Foods: An Overview.- 2. Indigenous fermented food products: biochemistry, microbiology and biotechnology.- 3. Nutritional Composition And Functional Properties Of Ethnic Fermented Food Products.- 4. Mitigating the Effects of Climate Change on Indigenous Fermented Foods: Strategies for the Future.- 5. Ethnic Fermented foods in the Era of Globalization: Tradition meets Biotechnology.- 6. History And Dietary Cultures Of Indigenous Fermented Foods And Beverages.- 7. Nutritional assessment and health benefits of ethnic fermented food products.- 8. Prospects of Ethnic Fermented Foods as Functional Foods.- 9. Implications of Novel Technologies in Ethnic Fermented Food and Beverages Industries.- 10. Packaging and packaging food technology for ethnic fermented food products.- 11. Application of Nanotechnology in Indigenous Fermented Food Products.- 12. A Comprehensive Guide to Ethnic Fermented Food Products Preparation Methods.- 13. Microbial fermentation towards improvement of the quality of ethnic fermented food products.- 14. Beneficial microbiota in Indigenous fermented foods and beverages.- 15. Sustainability of Indigenous, Fermented Bamboo Shoot-based Food Products: Preparation Methods, Nutritional Quality and their Health Benefits.- 16. Soybean-based ethnic fermented food products: preparation methods, nutritional quality, and their health benefits.-17. Meat Based Ethnics Fermented Food Product: Preparation Method, Nutritional Quality and Their Health Benefits.- 18. Fish-based ethnic fermented food products: preparation method, nutritional quality and their health benefits.- 19. Cereal Based Ethnic Fermented Food Products & amp; Low Alcoholic Beverages: Preparation Methods, Nutritional Quality and their Health Benefits.- 20. Leafy vegetable based ethnic fermented food products: Preparation methods, nutritional quality and their health benefits.- 21. Ethnic Fermented Beverages As A Potential Source Of Bioactive Compounds.- 22. Diversity of microorganism towards ethnic fermented food products and beverage.- 23. A Comprehensive review of domestic utilization of soyabean based fermented food products preparations in rural area food as Functional foods.
