Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology

By: Wilhelm H. Holzapfel (editor)Paperback

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Description

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.

About Author

Wilhelm Holzapfel, Handong Global University, Korea

Contents

Related titles List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition Part One. Fermented foods and health 1. Probiotic fermented foods and health promotion 1.1. Introduction 1.2. Probiotic fermented foods and health promotion 1.3. Health benefits deriving from the consumption of probiotics 1.4. Gastrointestinal health 1.5. Immune health 1.6. Metabolic health 1.7. Summary 1.8. Future trends 1.9. Sources of further information and advice 2. Exopolysaccharides from fermented dairy products and health promotion 2.1. Introduction 2.2. Exopolysaccharides (EPSs) from fermented dairy products 2.3. Interaction with the human intestinal microbiome 2.4. Interaction with the immune system 2.5. Interaction with enteric pathogens and toxins 2.6. Diverse interactions and potential health benefits 2.7. Conclusions 3. Bioactive peptides from fermented foods and health promotion 3.1. Introduction 3.2. Release of bioactive peptides during microbial fermentation 3.3. Bioactive peptides in fermented dairy and soy products 3.4. Bioactive peptides in health promotion 3.5. Conclusions and future trends 4. Conjugated linoleic acid production in fermented foods 4.1. Introduction 4.2. Basic knowledge of conjugated linoleic acid (CLA) 4.3. CLA content of unprocessed food ingredients 4.4. Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat 4.5. CLA content of fermented food products 4.6. Health effects of CLA 4.7. Future trends 5. Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods 5.1. Introduction 5.2. Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients 5.3. Effect of fermentation on antioxidant properties of plant foods 5.4. Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes 5.5. Conclusions 6. Traditional cereal fermented foods as sources of functional microorganisms 6.1. Introduction 6.2. Food fermentation processes 6.3. Antimicrobial proteins isolated from boza-related lactic acid bacteria 6.4. Fermented cereal-based food from Africa and Latin America 6.5. Starter cultures and cereal-based fermented food 6.6. Cereal-based probiotic foods Part Two. Fermentation microbiology 7. Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods 7.1. The fermented food microbial ecosystem 7.2. Culture-dependent methods 7.3. Culture-independent methods: diversity in microbial communities 7.4. Culture-independent methods: metabolic activity in microbial communities 7.5. Recent insights: pyrosequencing 7.6. Conclusions 8. Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods 8.1. Introduction 8.2. Metabolic engineering in industrial lactic acid bacteria (LAB) 8.3. Systems biology and metabolic engineering in LAB 8.4. Conclusions 8.5. Sources of further information and advice 9. Designing wine yeast for the future 9.1. Introduction 9.2. Accidental beginnings and ancient wisdom 9.3. Turning hindsight into foresight 9.4. The ancient art of winemaking meets frontier yeast science 9.5. Engineering yeast to make better wine 9.6. Future trends 10. Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications 10.1. Introduction 10.2. Screening of strain collections 10.3. Classical strain improvement 10.4. Future trends 10.5. Sources of further information and advice 11. Advances in starter culture technology: focus on drying processes 11.1. Introduction 11.2. Protective agents 11.3. Starter culture fermentation process 11.4. Freeze drying for the production of dried starter cultures 11.5. Spray drying for the production of dried starter cultures 11.6. Vacuum drying for the production of dried starter cultures 11.7. Product characteristics and storage stability 11.8. Conclusion Part Three. Quality and safety of fermented foods 12. Controlling the formation of biogenic amines in fermented foods 12.1. Introduction 12.2. Molecular determinants of biogenic amine formation 12.3. Environmental factors involved in the production of biogenic amines 12.4. Techniques for the detection of biogenic amine-producing bacteria 12.5. Techniques for the detection of biogenic amines 12.6. Future trends 12.7. Legislation concerning biogenic amine content in food 12.8. Sources of further information and advice 13. Biopreservation effects in fermented foods 13.1. Preservation and biopreservation 13.2. Biopreservative effect of lactic and acetic acids 13.3. Biopreservative effect of phenyllactic acid 13.4. Biopreservative effect of diacetyl 13.5. Biopreservative effect of cyclic dipeptides (2,5-diketopiperazines) 13.6. Biopreservative effect of bacteriocins 13.7. Biopreservative effect of other compounds 13.8. Conclusions 14. Lactic acid bacteria as antifungal agents 14.1. Introduction 14.2. Natural antifungal compounds produced by lactic acid bacteria 14.3. Factors affecting production of antifungal compounds by lactic acid bacteria 14.4. Potential applications of lactic acid bacteria as antifungal compounds 14.5. Lactic acid bacteria and mycotoxins Part Four. Particular products, and approaches towards quality improvement and fermentation control 15. Quality improvement and fermentation control in meat products 15.1. Introduction 15.2. Types of fermented meats 15.3. Principles of manufacture of fermented meats 15.4. Microbiological and chemical changes during meat fermentation 15.5. Starter cultures 15.6. Microbiological safety 15.7. Recent and future trends 15.8. Sources of further information and advice 16. Quality improvement and fermentation control in fish products 16.1. Introduction 16.2. Salted and fermented fish products 16.3. Narezushi 16.4. Functionality of lactic-acid fermented fish foods 17. Quality improvement and fermentation control in dough fermentations 17.1. Introduction 17.2. Advances in understanding of microbiota and physiology 17.3. Physiology and its impact on bread quality 17.4. Developments in use of starter cultures 17.5. Quality and safety issues 17.6. Health benefits 17.7. Future trends 18. Quality, safety, biofunctionality and fermentation control in soya 18.1. Introduction 18.2. Fermented soya products 18.3. Quality and food safety aspects 18.4. Biofunctionality and health aspects 18.5. Future trends and research needs 18.6. Sources of further information and advice 19. The microbial dynamics of wine fermentation 19.1. Introduction 19.2. Overview of the winemaking process: from vineyard to bottle 19.3. Pre-fermentation microbiota 19.4. Fermentation microbiota 19.5. Post-fermentation microbiota 19.6. Methods of diversity assessment 19.7. Factors impacting the presence and persistence of microbes 19.8. Dynamics of yeast during the primary fermentation phase 19.9. Advances in understanding yeast fermentation physiology 19.10. Future trends 19.11. Sources of further information and advice 20. Quality improvement and fermentation control in beer 20.1. Introduction 20.2. Genetic improvement of brewer's yeast 20.3. Anaerobic beer contaminants 20.4. New trends in fermentation 20.5. New products: finding profitable niches 20.6. Beer in relation to nutrition and health 20.7. Future trends 21. Coffee: fermentation and microbiota 21.1. Introduction 21.2. Coffee processing 21.3. The microbiology of coffee fermentation 21.4. Towards the use of starter cultures to optimize fermentation 21.5. Mycotoxin production 21.6. Conclusion 22. Quality improvement and fermentation control in vegetables 22.1. Introduction 22.2. History and present product range 22.3. Food fermentations: complex networks 22.4. Technological factors 22.5. Ingredients and additives 22.6. Microbiology of fermentation 22.7. Faulty products and spoilage 22.8. Kimchi 22.9. Future trends Index

Product Details

  • ISBN13: 9780081014301
  • Format: Paperback
  • Number Of Pages: 586
  • ID: 9780081014301
  • weight: 780
  • ISBN10: 0081014309

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  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
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