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Indigenous Fermented Foods for the Tropics de Oluwafemi Ayodeji Adebo

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 Gan
en Limba Engleză Paperback – 25 ian 2023
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.


  • 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

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 regulators

Cuprins

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