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Trending topics on fermented foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Trending topics on fermented foods/ edited by José Guilherme Prado Martin ... [et al.].
其他作者:	Martin, José Guilherme Prado.
出版者:	Cham :Springer Nature Switzerland : : 2024.,
面頁冊數:	xvi, 479 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer Nature eBook
標題:	Fermented foods. -
電子資源:	https://doi.org/10.1007/978-3-031-72000-0
ISBN:	9783031720000

Trending topics on fermented foods
Trending topics on fermented foods[electronic resource] /edited by José Guilherme Prado Martin ... [et al.]. - Cham :Springer Nature Switzerland :2024. - xvi, 479 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783031720000

Standard No.: 10.1007/978-3-031-72000-0doiSubjects--Topical Terms:

660737
Fermented foods.

LC Class. No.: TP371.44

Dewey Class. No.: 664.024

Trending topics on fermented foods
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520 $a 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.
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