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Fermented Foods, Part I: Biochemistry and Biotechnology: Food Biology Series

Editat de Didier Montet, Ramesh C. Ray
en Limba Engleză Paperback – 18 dec 2020
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.


Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions).
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Specificații

ISBN-13: 9780367737450
ISBN-10: 0367737450
Pagini: 400
Dimensiuni: 156 x 234 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Biology Series

Locul publicării:Boca Raton, United States

Cuprins

Fermented Foods: Artisan Household Technology To Biotechnology Era. Fermented Foods: Microbiology, Biochemistry & Biotechnology. Functional Fermented Foods. Yeasts In Fermented Foods And Beverages. Baker’s Yeast; Genomics, Proteomic And Technological Interventions. Fungal Biology And Biotechnology In Fermented Foods. Biotechnology Of Wine Yeasts. Acetic Acid Bacteria: Prospective Application In Food Biotechnology. Lactic Acid Bacteria: Classification, Taxonomy And Application In Fermented Foods. Amylolytic Lactic Acid Bacteria And Technological Applications In Starch-Based Food Processing. Lactic Acid Bacteria As Functional Starter In Food Fermentations. Microencapsulation Of Probiotic Cells And Application In Fermented Food Industry. Antimicrobial Resistance Of Fermented Food Bacteria. Aerobic Fermentation Of Lactic Acid Bacteria In Cocoa Fermentation. Bioactive Compounds Released In Food Fermentation. Nutritional And Therapeutic Significance Of Protein-Based Bioactive Compounds Liberated By Fermentation. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries. Applications Of Metagenomics To Fermented Foods. Acetic Acid Bacteria In Fermented Food And Beverages.

Descriere

As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn