Indigenous Fermented Foods for the Tropics
Editat de Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep K. Panda, Ren-You Ganen Limba Engleză Paperback – 24 ian 2023
- Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used
- Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products
- Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased
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Specificații
ISBN-13: 9780323983419
ISBN-10: 0323983413
Pagini: 638
Dimensiuni: 216 x 276 x 35 mm
Greutate: 1.46 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0323983413
Pagini: 638
Dimensiuni: 216 x 276 x 35 mm
Greutate: 1.46 kg
Editura: ELSEVIER SCIENCE
Public țintă
R&D Food/Bev; Food Safety and Quality Managers; Food Scientists and Technologists; Anyone in industries involved in the production of foods and beverages with a fermented element; Government agencies and regulatorsCuprins
Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods
1 In insight into indigenous fermented foods for the tropics 2 African Cereal-Based Fermented Products 3 Asian Cereal-Based Fermented Products 4 South American Cereal-Based Fermented Products 5 African Legume, Pulse and Oil Seeds-Based Fermented Products 6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products 7 South American Fermented Legume, Pulse and Oil Seeds-Based Products 8 African Fermented Fish and Meat-Based Products 9 Asian Fermented Fish and Meat-Based Products 10 South American Fermented Fish and Meat-Based Products 11 African Fermented Dairy-Based Products 12 Asian Fermented Dairy-Based Products 13 South American Fermented Dairy-Based Products 14 African Fermented Vegetable and Fruit-Based Products 15 South American Fermented Fruit-Based Products 16 African Fermented Root and Tuber-Based Products 17 Asian Fermented Root and Tuber-Based Products 18 South American Fermented Root and Tuber-Based Products 19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods 20 Fermented Foods and Immunological Effects in Human and Animal Models
Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods 21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods 22 Metabolomics and its Application in Fermented Foods 23 Proteomics and Transcriptomics and their Application in Fermented Foods 24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods 25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion 26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products 27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods 28 Novel Food Processing Techniques and Application for Fermented Foods 29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities
Section 3: Safety and Quality of Fermented Foods 30 Occurrence of Mycotoxins in Fermented Tropical Foods 31 Presence of Pathogenic Microorganisms in Fermented Foods 32 Occurrence of Biogenic Amines in Fermented Foods 33 Contamination of Fermented Foods with Heavy Metals
Section 4: Packaging and Marketing of Indigenous Fermented Foods 34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities 35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics
Section 5: Future Prospects
36 Future Prospects for Indigenous Fermented Foods from the Tropics
1 In insight into indigenous fermented foods for the tropics 2 African Cereal-Based Fermented Products 3 Asian Cereal-Based Fermented Products 4 South American Cereal-Based Fermented Products 5 African Legume, Pulse and Oil Seeds-Based Fermented Products 6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products 7 South American Fermented Legume, Pulse and Oil Seeds-Based Products 8 African Fermented Fish and Meat-Based Products 9 Asian Fermented Fish and Meat-Based Products 10 South American Fermented Fish and Meat-Based Products 11 African Fermented Dairy-Based Products 12 Asian Fermented Dairy-Based Products 13 South American Fermented Dairy-Based Products 14 African Fermented Vegetable and Fruit-Based Products 15 South American Fermented Fruit-Based Products 16 African Fermented Root and Tuber-Based Products 17 Asian Fermented Root and Tuber-Based Products 18 South American Fermented Root and Tuber-Based Products 19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods 20 Fermented Foods and Immunological Effects in Human and Animal Models
Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods 21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods 22 Metabolomics and its Application in Fermented Foods 23 Proteomics and Transcriptomics and their Application in Fermented Foods 24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods 25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion 26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products 27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods 28 Novel Food Processing Techniques and Application for Fermented Foods 29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities
Section 3: Safety and Quality of Fermented Foods 30 Occurrence of Mycotoxins in Fermented Tropical Foods 31 Presence of Pathogenic Microorganisms in Fermented Foods 32 Occurrence of Biogenic Amines in Fermented Foods 33 Contamination of Fermented Foods with Heavy Metals
Section 4: Packaging and Marketing of Indigenous Fermented Foods 34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities 35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics
Section 5: Future Prospects
36 Future Prospects for Indigenous Fermented Foods from the Tropics