Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. INDICE: Related titles List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition Part One. Fermented foods and health1. Probiotic fermented foods and health promotion1.1. Introduction1.2. Probiotic fermented foods and health promotion1.3. Health benefits deriving from the consumption of probiotics1.4. Gastrointestinal health1.5. Immune health1.6. Metabolic health1.7. Summary1.8. Future trends1.9. Sources of further information and advice2. Exopolysaccharides from fermented dairy products and health promotion2.1. Introduction2.2. Exopolysaccharides (EPSs) from fermented dairy products2.3. Interaction with the human intestinal microbiome2.4. Interaction with the immune system2.5. Interaction with enteric pathogens and toxins2.6. Diverse interactions and potential health benefits2.7. Conclusions3. Bioactive peptides from fermented foods and health promotion3.1. Introduction3.2. Release of bioactive peptides during microbial fermentation3.3. Bioactive peptides in fermented dairy and soy products3.4. Bioactive peptides in health promotion3.5. Conclusions and future trends4. Conjugated linoleic acid production in fermented foods4.1. Introduction4.2. Basic knowledge of conjugated linoleic acid (CLA)4.3. CLA content of unprocessed food ingredients4.4. Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat4.5. CLA content of fermented food products4.6. Health effects of CLA4.7. Future trends5. Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1. Introduction5.2. Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients5.3. Effect of fermentation on antioxidant properties of plant foods5.4. Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes5.5. Conclusions6. Traditional cereal fermented foods as sources of functional microorganisms6.1. Introduction6.2. Food fermentation processes6.3. Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4. Fermented cereal-based food from Africa and Latin America6.5. Starter cultures and cereal-based fermented food6.6. Cereal-based probiotic foods Part Two. Fermentation microbiology7. Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods7.1. The fermented food microbial ecosystem7.2. Culture-dependent methods7.3. Culture-independent methods: diversity in microbial communities7.4. Culture-independent methods: metabolic activity in microbial communities7.5. Recent insights: pyrosequencing7.6. Conclusions8. Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods8.1. Introduction8.2. Metabolic engineering in industrial lactic acid bacteria (LAB)8.3. Systems biology and metabolic engineering in LAB8.4. Conclusions8.5. Sources of further information and advice9. Designing wine yeast for the future9.1. Introduction9.2. Accidental beginnings and ancient wisdom9.3. Turning hindsight into foresight9.4. The ancient art of winemaking meets frontier yeast science9.5. Engineering yeast to make better wine9.6. Future trends10. Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications10.1. Introduction10.2. Screening of strain collections10.3. Classical strain improvement10.4. Future trends10.5. Sources of further information and advice11. Advances in starter culture technology: focus on drying processes11.1. Introduction11.2. Protective agents11.3. Starter culture fermentation process11.4. Freeze drying for the production of dried starter cultures11.5. Spray drying for the production of dried starter cultures11.6. Vacuum drying for the production of dried starter cultures11.7. Product characteristics and storage stability11.8. Conclusion Part Three. Quality and safety of fermented foods12. Controlling the formation of biogenic amines in fermented foods12.1. Introduction12.2. Molecular determinants of biogenic amine formation12.3. Environmental factors involved in the production of biogenic amines12.4. Techniques for the detection of biogenic amine-producing bacteria12.5. Techniques for the detection of biogenic amines12.6. Future trends12.7. Legislation concerning biogenic amine content in food12.8. Sources of further information and advice13. Biopreservation effects in fermented foods13.1. Preservation and biopreservation13.2. Biopreservative effect of lactic and acetic acids13.3. Biopreservative effect of phenyllactic acid13.4. Biopreservative effect of diacetyl13.5. Biopreservative effect of cyclic dipeptides (2,5-diketopiperazines)13.6. Biopreservative effect of bacteriocins13.7. Biopreservative effect of other compounds13.8. Conclusions14. Lactic acid bacteria as antifungal agents14.1. Introduction14.2. Natural antifungal compounds produced by lactic acid bacteria14.3. Factors affecting production of antifungal compounds by lactic acid bacteria14.4. Potential applications of lactic acid bacteria as antifungal compounds14.5. Lactic acid bacteria and mycotoxins Part Four. Particular products, and approaches towards quality improvement and fermentation control15. Quality improvement and fermentation control in meat products15.1. Introduction15.2. Types of fermented meats15.3. Principles of manufacture of fermented meats15.4. Microbiological and chemical changes during meat fermentation15.5. Starter cultures15.6. Microbiological safety15.7. Recent and future trends15.8. Sources of further information and advice16. Quality improvement and fermentation control in fish products16.1. Introduction16.2. Salted and fermented fish products16.3. Narezushi16.4. Functionality of lactic-acid fermented fish foods17. Quality improvement and fermentation control in dough fermentations17.1. Introduction17.2. Advances in understanding of microbiota and physiology17.3. Physiology and its impact on bread quality17.4. Developments in use of starter cultures17.5. Quality and safety issues17.6. Health benefits17.7. Future trends18. Quality, safety, biofunctionality and fermentation control in soya18.1. Introduction18.2. Fermented soya products18.3. Quality and food safety aspects18.4. Biofunctionality and health aspects18.5. Future trends and research needs18.6. Sources of further information and advice19. The microbial dynamics of wine fermentation19.1. Introduction19.2. Overview of the winemaking process: from vineyard to bottle19.3. Pre-fermentation microbiota19.4. Fermentation microbiota19.5. Post-fermentation microbiota19.6. Methods of diversity assessment19.7. Factors impacting the presence and persistence of microbes19.8. Dynamics of yeast during the primary fermentation phase19.9. Advances in understanding yeast fermentation physiology19.10. Future trends19.11. Sources of further information and advice20. Quality improvement and fermentation control in beer20.1. Introduction20.2. Genetic improvement of brewer's yeast20.3. Anaerobic beer contaminants20.4. New trends in fermentation20.5. New products: finding profitable niches20.6. Beer in relation to nutrition and health20.7. Future trends21. Coffee: fermentation and microbiota21.1. Introduction21.2. Coffee processing21.3. The microbiology of coffee fermentation21.4. Towards the use of starter cultures to optimize fermentation21.5. Mycotoxin production21.6. Conclusion22. Quality improvement and fermentation control in vegetables22.1. Introduction22.2. History and present product range22.3. Food fermentations: complex networks22.4. Technological factors22.5. Ingredients and additives22.6. Microbiology of fermentation22.7. Faulty products and spoilage22.8. Kimchi22.9. Future trends Index

• ISBN: 978-0-08-101430-1
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 900
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés