Novel Fermented Marine-Based Products

Gaurav Rajauria; Samriti Sharma; Mila Emerald; Amit K. Jaiswal

doi:10.1007/978-3-319-42457-6_11

Novel Fermented Marine-Based Products

Gaurav Rajauria
, Samriti Sharma
, Mila Emerald
, Amit K. Jaiswal

School of Food Science and Environmental Health

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin, whereas skills to ferment marine-based products are quite limited. This chapter focuses on various marine-based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	235-262
Number of pages	28
DOIs	https://doi.org/10.1007/978-3-319-42457-6_11
Publication status	Published - 2016

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 14 Life Below Water

Keywords

Fermentation Process
Fermented Food
Fermented Product
Fermented Sausage
Starter Culture

Access to Document

10.1007/978-3-319-42457-6_11

https://arrow.tudublin.ie/schfsehbk/9Licence: CC BY-NC-SA

Cite this

@inbook{e9c6b96c58f84b45b8e2a052b77cacd1,

title = "Novel Fermented Marine-Based Products",

abstract = "Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin, whereas skills to ferment marine-based products are quite limited. This chapter focuses on various marine-based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.",

keywords = "Fermentation Process, Fermented Food, Fermented Product, Fermented Sausage, Starter Culture",

author = "Gaurav Rajauria and Samriti Sharma and Mila Emerald and Jaiswal, \{Amit K.\}",

note = "Publisher Copyright: {\textcopyright} 2016, Springer International Publishing Switzerland.",

year = "2016",

doi = "10.1007/978-3-319-42457-6\_11",

language = "English",

series = "Food Engineering Series",

publisher = "Springer",

pages = "235--262",

booktitle = "Food Engineering Series",

}

TY - CHAP

T1 - Novel Fermented Marine-Based Products

AU - Rajauria, Gaurav

AU - Sharma, Samriti

AU - Emerald, Mila

AU - Jaiswal, Amit K.

PY - 2016

Y1 - 2016

N2 - Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin, whereas skills to ferment marine-based products are quite limited. This chapter focuses on various marine-based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.

AB - Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either dairy based or of terrestrial origin, whereas skills to ferment marine-based products are quite limited. This chapter focuses on various marine-based fermented products currently consumed by various cultural groups worldwide. It also explores their usage through history along with current research trends and future challenges associated with their production.

KW - Fermentation Process

KW - Fermented Food

KW - Fermented Product

KW - Fermented Sausage

KW - Starter Culture

UR - https://www.scopus.com/pages/publications/85060712552

U2 - 10.1007/978-3-319-42457-6_11

DO - 10.1007/978-3-319-42457-6_11

M3 - Chapter

AN - SCOPUS:85060712552

T3 - Food Engineering Series

SP - 235

EP - 262

BT - Food Engineering Series

PB - Springer

ER -

Novel Fermented Marine-Based Products

Abstract

Publication series

UN SDGs

Keywords

Access to Document

Fingerprint

Cite this