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

✍ Scribed by Wilhelm Holzapfel

• Publisher: Elsevier Science, Woodhead Publishing
• Year: 2015
• Tongue: English
• Leaves: 561
• Series: Woodhead Publishing in food science, technology, and nutrition
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Content:
Related titles, Page ii
Front Matter, Page iii
Copyright, Page iv
List of contributors, Pages xiii-xiv, V. Alessandria, A. Bianchini, L.F. Bisson, M.J. Brandt, T. Brányik, H.J. Buckenhueskes, P.J. Chambers, L. Cocolin, A. Corsetti, J. Csapó, C.D. Curtin, W.M. de Vos, P.M.F. Derkx, P. Dolci, J.A. Ewe, N.A.L. Flahaut, P. Foerst, C.M.A.P. Franz, W.H. Holzapfel, M. Huch, E. Johansen, et al.
Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xv-xxv
1 - Probiotic fermented foods and health promotion, Pages 3-22, A.C. Ouwehand, H. Röytiö
2 - Exopolysaccharides from fermented dairy products and health promotion, Pages 23-38, A.D. Welman
3 - Bioactive peptides from fermented foods and health promotion, Pages 39-74, A. Pihlanto, H. Korhonen
4 - Conjugated linoleic acid production in fermented foods, Pages 75-105, J. Csapó, É. Varga-Visi
5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods, Pages 107-122, S.K. Yeo, J.A. Ewe
6 - Traditional cereal fermented foods as sources of functional microorganisms, Pages 123-153, S.D. Todorov, W.H. Holzapfel
7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods, Pages 157-176, P. Dolci, V. Alessandria, K. Rantsiou, L. Cocolin
8 - Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods, Pages 177-196, N.A.L. Flahaut, W.M. de Vos
9 - Designing wine yeast for the future, Pages 197-226, I.S. Pretorius, C.D. Curtin, P.J. Chambers
10 - Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications, Pages 227-248, E. Johansen, G. Øregaard, K.I. Sørensen, P.M.F. Derkx
11 - Advances in starter culture technology: focus on drying processes, Pages 249-270, P. Foerst, C. Santivarangkna
12 - Controlling the formation of biogenic amines in fermented foods, Pages 273-310, M.L. Mohedano, P. López, G. Spano, P. Russo
13 - Biopreservation effects in fermented foods, Pages 311-332, A. Corsetti, G. Perpetuini, R. Tofalo
14 - Lactic acid bacteria as antifungal agents, Pages 333-353, A. Bianchini
15 - Quality improvement and fermentation control in meat products, Pages 357-376, F.-K. Lücke
16 - Quality improvement and fermentation control in fish products, Pages 377-390, T. Kuda
17 - Quality improvement and fermentation control in dough fermentations, Pages 391-407, M.J. Brandt
18 - Quality, safety, biofunctionality and fermentation control in soya, Pages 409-434, R. Nout
19 - The microbial dynamics of wine fermentation, Pages 435-476, L.F. Bisson, G.A. Walker
20 - Quality improvement and fermentation control in beer, Pages 477-500, L. Kyselová, T. Brányik
21 - Coffee: fermentation and microbiota, Pages 501-513, M. Huch, C.M.A.P. Franz
22 - Quality improvement and fermentation control in vegetables, Pages 515-539, H.J. Buckenhueskes
Index, Pages 541-559