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Table of Contents
Intro; Preface; Contents; Chapter 1: Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview; Introduction; Fermented Foods: Current Status and Future; Starter Cultures for Fermented Foods; Innovations for Better Health and Nutrition; Technological Advances in Novel Food Processing; Advances in Thermal and Nonthermal Applications; Nanotechnology; Food Metabolomics; Alcoholic Beverages; Advances in Probiotics, Prebiotics, and Nutraceuticals; Innovative Probiotic Dairy Products; Innovations in Fermented Fruits and Vegetables
Technological Advances in Fermented Meat ProductsMolecular Biology for Study of Microbiome of Fermented Foods; Modernization of Fermenters for Food and Beverage Industry; Recent Developments in Packaging Technologies for Food and Beverages; Consumers' Role in Innovation of Novel Food and Beverages; Genetic Engineering for Higher Production and Quality Improvement; Genetically Modified (GM) Foods: Pros, Cons, and Legislation; Intellectual Property Rights (IPR) in Respect to Food and Beverages; Conclusion and Perspectives; References
Chapter 2: Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented FoodsIntroduction; Fermented Foods; Types of Fermented Foods; Health Benefits of Fermented Foods; Starter Culture; Selection Criteria; Types of Starter Cultures; Traditional Starters: Natural Starters; Mixed-Strain Starters (MSS)/Traditional Starters; Defined Strain Starters (DSS); Production of Industrial Starter Cultures; Role of LAB as Starter Culture; Role of Yeast as Starter Cultures; Starter Culture in the Market; Future Perspectives; References
Chapter 3: Advances in Microbial Fermentation and Fermented Food for HealthIntroduction; Impact of Diet in Lower-Income Countries; Microbial Fermentation and Its End Products; Probiotics; Starter Culture; Bacteriocins; Vitamins; Enzymes; Biologically Active Peptides; Exopolysaccharides (EPS); Nutritional Composition of Fermented Foods and Their Impact on Human Health; Milk Product; Tea; Rice and Soy; Coco Fermentation; Natural Benefits and Curative Properties; Protection Against Gastrointestinal Disorders and Insomnia; Prevention from Premature Aging, Hepatitis, and Jaundice
Protection from Skin DisorderProtection from Celiac Disease; Protection Against Hypertension and Heart Disease; Prevention from Cancer; Protection from Diabetes; Relief from Lactose Malabsorption; Health Risk of Fermented Food; Safety of Fermented Foods; Conclusion and Future Prospective; References; Chapter 4: Advances in Fermentation Technology for Novel Food Products; Introduction; Mixed Starter Cultures for Fermentation; Advances in the Use of Carbohydrates for Fermentation; Novel Food Processing Technologies for Improved Fermentation Processes
Technological Advances in Fermented Meat ProductsMolecular Biology for Study of Microbiome of Fermented Foods; Modernization of Fermenters for Food and Beverage Industry; Recent Developments in Packaging Technologies for Food and Beverages; Consumers' Role in Innovation of Novel Food and Beverages; Genetic Engineering for Higher Production and Quality Improvement; Genetically Modified (GM) Foods: Pros, Cons, and Legislation; Intellectual Property Rights (IPR) in Respect to Food and Beverages; Conclusion and Perspectives; References
Chapter 2: Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented FoodsIntroduction; Fermented Foods; Types of Fermented Foods; Health Benefits of Fermented Foods; Starter Culture; Selection Criteria; Types of Starter Cultures; Traditional Starters: Natural Starters; Mixed-Strain Starters (MSS)/Traditional Starters; Defined Strain Starters (DSS); Production of Industrial Starter Cultures; Role of LAB as Starter Culture; Role of Yeast as Starter Cultures; Starter Culture in the Market; Future Perspectives; References
Chapter 3: Advances in Microbial Fermentation and Fermented Food for HealthIntroduction; Impact of Diet in Lower-Income Countries; Microbial Fermentation and Its End Products; Probiotics; Starter Culture; Bacteriocins; Vitamins; Enzymes; Biologically Active Peptides; Exopolysaccharides (EPS); Nutritional Composition of Fermented Foods and Their Impact on Human Health; Milk Product; Tea; Rice and Soy; Coco Fermentation; Natural Benefits and Curative Properties; Protection Against Gastrointestinal Disorders and Insomnia; Prevention from Premature Aging, Hepatitis, and Jaundice
Protection from Skin DisorderProtection from Celiac Disease; Protection Against Hypertension and Heart Disease; Prevention from Cancer; Protection from Diabetes; Relief from Lactose Malabsorption; Health Risk of Fermented Food; Safety of Fermented Foods; Conclusion and Future Prospective; References; Chapter 4: Advances in Fermentation Technology for Novel Food Products; Introduction; Mixed Starter Cultures for Fermentation; Advances in the Use of Carbohydrates for Fermentation; Novel Food Processing Technologies for Improved Fermentation Processes