Leseprobe
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Trending Topics on Fermented Foods
Ramesh C. Ray (Hrsg.), Juliano De Dea Lindner (Hrsg.), José Guilherme Prado Martin (Hrsg.), Gilberto Vinícius de Melo Pereira (Hrsg.)
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Naturwissenschaften, Medizin, Informatik, Technik / Mikrobiologie
Beschreibung
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food’s microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.
Kundenbewertungen
food fermentation, Biodesign, fermenting microorganisms, Fermented food and health, food bioprocess, agro-industrial wastes, artisanal fermented foods, Plant-based fermented foods, Microbiome of fermented foods