Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics is a unique resource of information on fermentation covering a wide range of food and beverage applications, and the technology for enhancing the fermentation process as it is continually evolving. This book provides an insight into fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting the key aspects and potential developments for these food products. Section one provides an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics. Section two is focused on 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. Section three covers safety aspects to be considered in fermented foods. Finally, section four provides insights into packaging and marketing of these food products.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 hot topics such as Metagenomics for the identification and characterization of microorganisms in fermented foods 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 Presents the role of technology and innovations in the quest for improving the production, quality and safety of fermented foods as demand for fermented food and beverage products is increased INDICE: 1 An insight into indigenous fermented foods in the tropics Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods Cereal-Based Products 2 African Fermented Cereal-Based Products 3 Asian Fermented Cereal-Based Products 4 South American Fermented Cereal-Based Products Legume, Pulse and Oil Seed-Based Products 5 African Fermented Legume, Pulse and Oil Seeds-Based Products 6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products 7 South American Fermented Legume, Pulse and Oil Seeds-Based Products Fish and Meat-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 Dairy-Based Products 11 African Fermented Dairy-Based Products 12 Asian Fermented Dairy-Based Products 13 South American Fermented Dairy-Based Products Vegetable and Fruit-Based Products 14 African Fermented Vegetable and Fruit-Based Products 15 Asian Fermented Vegetable and Fruit-Based Products 16 South American Fermented Vegetable and Fruit-Based Products Root and Tuber-Based Products 17 African Fermented Root and Tuber-Based Products 18 Asian Fermented Root and Tuber-Based Products 19 South American Fermented Root and Tuber-Based Products 20 Indigenous Fermented Foods and Gut Microbiome 21 Fermented Foods and Immunological Effects in Human and Animal Models Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods 22 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods 23 Metabolomics and its Application in Fermented Foods 24 Proteomics and Transcriptomics and their Application in Fermented Foods 25 Machine Learning and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods 26 Application of Starter Cultures in Fermented Foods 27 Enhancing the Bioactive Constituents and Potential Health Benefits of Fermented Food Products 28 Equipment and Machinery for Improving the Fermentation Process 29 Novel Food Processing Techniques and Application for Fermented Foods 30 Sensory Perspectives into Fermented Foods: Challenges and Opportunities Section 3: Safety and Quality of Fermented Foods 31 Occurrence of Mycotoxins in Fermented Foods 32 Presence of Pathogenic Microorganisms in Fermented Foods 33 Occurrence of Biogenic Amines in Fermented Foods 34 Contamination of Fermented Foods with Heavy Metals Section 4: Packaging and Marketing of Indigenous Fermented Foods 35 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities 36 Marketing of Indigenous Fermented Foods in the Tropics 37 Industrialization and Sustainability of Indigenous Fermented Foods

• ISBN: 978-0-323-98341-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 540
• Fecha Publicación: 20/01/2023
• Nº Volúmenes: 1
• Idioma: Inglés