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: Part 1 Fermented foods and health: Probiotic fermented foods and health promotion; Exopolysaccharides from fermented dairy products and health promotion; Bioactive peptides from fermented foods and health promotion; CLA production in fermented foods; Effects of fermentation on the phytochemical content and antioxidant properties of plant foods; Traditional fermented foods as sources of functional microorganisms. Part 2 Fermentation microbiology: Advanced methods for the identification, enumeration and characterisation of microorganisms in fermented foods; Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods; Systems biology and metabolic engineering of yeasts for food and beverage fermentations; Modern approaches for the isolation, selection and handling of new strains for fermentation technology. Part 3 Quality and safety of fermented foods: Exopolysaccharide formation and the texture of fermented dairy products; Controlling the formation of biogenic amines and other toxic compounds in fermented foods; Mycotoxins in fermented foods; Biopreservation effects in fermented foods; Lactic acid bacteria as antifungal agents. Part 4 Advances in fermentation technology: Advances in starter culture technology; Microbial Interactions in Food Fermentations; Methods for the optimization and control of food and beverage fermentations. Part 5 Particular products, and approaches towards quality improvement and fermentation control: Cheese; Yoghurt; Meat products; Fish products; Dough fermentations; Soy; Wine; Beer; Vegetable fermentations; Coffee; Cocoa.

• ISBN: 978-1-78242-015-6
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 596
• Fecha Publicación: 21/11/2014
• Nº Volúmenes: 1
• Idioma: Inglés