Indigenous Fermented Foods for the Tropics (eBook, ePUB)

Redaktion: Adebo, Oluwafemi Ayodeji; Gan, Ren-You; Panda, Sandeep K.; Soares, Antonio Gomes; Obadina, Adewale Olusegun; Chinma, Chiemela Enyinnaya

• Format: ePub

Produktbeschreibung

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.

• Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used
• Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products
• Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 638
• Erscheinungstermin: 21. Januar 2023
• Englisch
• ISBN-13: 9780323985536
• Artikelnr.: 67324378

Inhaltsangabe

Section 1: Overview, Production and Composition (Health and Nutritional),
Microbiota of Fermented Foods
1 In insight into indigenous fermented foods for the tropics 2 African
Cereal-Based Fermented Products 3 Asian Cereal-Based Fermented Products 4
South American Cereal-Based Fermented Products 5 African Legume, Pulse and
Oil Seeds-Based Fermented Products 6 Asian Fermented Legume, Pulse and Oil
Seeds-Based Products 7 South American Fermented Legume, Pulse and Oil
Seeds-Based Products 8 African Fermented Fish and Meat-Based Products 9
Asian Fermented Fish and Meat-Based Products 10 South American Fermented
Fish and Meat-Based Products 11 African Fermented Dairy-Based Products 12
Asian Fermented Dairy-Based Products 13 South American Fermented
Dairy-Based Products 14 African Fermented Vegetable and Fruit-Based
Products 15 South American Fermented Fruit-Based Products 16 African
Fermented Root and Tuber-Based Products 17 Asian Fermented Root and
Tuber-Based Products 18 South American Fermented Root and Tuber-Based
Products 19 Fermented Foods and Gut Microbiome: A Focus on African
Indigenous Fermented Foods 20 Fermented Foods and Immunological Effects in
Human and Animal Models
Section 2: Innovative Approaches for Studying and Improving the Composition
of Fermented Foods 21 Metagenomics for the Identification and
Characterization of Microorganisms in Fermented Foods 22 Metabolomics and
its Application in Fermented Foods 23 Proteomics and Transcriptomics and
their Application in Fermented Foods 24 Data-driven Innovation and 4th
Industrial Revolution Concepts for Development and Improvement of Fermented
Foods 25 Starter Cultures: An Insight into Specific Application in
Flavoring and Health Promotion 26 Bioactive Constituents and Potential
Health Benefits of Fermented Seed Products 27 Equipment and Machinery for
Improving the Fermentation Process of Indigenous Foods 28 Novel Food
Processing Techniques and Application for Fermented Foods 29 Sensory
Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and
Opportunities
Section 3: Safety and Quality of Fermented Foods 30 Occurrence of
Mycotoxins in Fermented Tropical Foods 31 Presence of Pathogenic
Microorganisms in Fermented Foods 32 Occurrence of Biogenic Amines in
Fermented Foods 33 Contamination of Fermented Foods with Heavy Metals
Section 4: Packaging and Marketing of Indigenous Fermented Foods 34
Packaging and Packaging Technology for Indigenous Fermented Foods in the
Tropics: Challenges and Opportunities 35 Marketing Practices to Promote
Indigenous Fermented Alcoholic Beverages in the Tropics
Section 5: Future Prospects
36 Future Prospects for Indigenous Fermented Foods from the Tropics