Trending Topics on Fermented Foods / edited by José Guilherme Prado Martin, Juliano De Dea Lindner, Gilberto Vinícius de Melo Pereira, Ramesh C. Ray.

Format:

Book

Contributor:

Martin, José Guilherme Prado, editor.

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Food science.

Food Microbiology.

Food Studies.

Food Engineering.

Local Subjects:

Food Microbiology.

Food Studies.

Food Engineering.

Physical Description:

1 online resource (485 pages)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2024.

Summary:

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.

Contents:

Food Fermentation and its Relevance in the Human History

Fermented Food Production in the Bioeconomy Context

Reuse of agro industrial waste as fermentation substrate for food production.-Advances in microbial cultures for food production

Technological and evolutionary principles for the domestication of fermenting microorganisms

Novel Insights About Precision Fermentation

Sustainability driven design and biomaterials perception as a guide for application development

Strategies for studying the microbiome of fermented foods

Probiotics and Prebiotics Health Benefits and Applications in Dietary

Eukaryotic organisms in artisanal cheeses

Algae as ingredients for food production opportunities to be explored

Sourdough bread market perception in Brazil first insights

Wild wines the state of art

Virus and its impacts on food fermentation

Recent concerns about fermented food safety

Brazilian rules for kombucha production: a pioneering initiative

Public Health Policies and Fermented Food Consumption

Fermenting foods in restaurants

The gamification as a strategy for popularising the benefits of food fermentation.

Notes:

Includes bibliographical references and index.

ISBN:

3-031-72000-8