Fermentation Biotechnology for Functional Foods by Shetty, Kalidas; Gálvez Ranilla, Lena;

Series: Food Biotechnology Series;

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Product details:

Edition number 1
Publisher CRC Press
Date of Publication 31 October 2025

ISBN 9781032996530
Binding Hardback
No. of pages520 pages
Size 280x210 mm
Weight 453 g
Language English
Illustrations 101 Illustrations, black & white; 50 Halftones, black & white; 51 Line drawings, black & white; 53 Tables, black & white

Short description:

This book brings together diverse examples from different worldwide regions of advances in fermentation processing using diverse food substrates and how concepts of such fermentation can improve food quality for health benefits. It discusses the rationale and basis of food fermented food systems from across 26 diverse regions of the world.

Long description:

As humanity started to organize domestication of agriculture from plant and animal sources, fermentation-based processing emerged within global food systems. This book brings together diverse examples of advances from different regions in fermentation processing using diverse food substrates and how concepts of such fermentation can improve food quality for health benefits. These examples provide a range of insights on the metabolic processes of fermentation, and how they microbially transform food substrates with better quality for health benefits. It discusses the rationale and basis of food fermented foods from 26 diverse regions with examples from Americas, Asia, Europe and Africa.

Introduction. Diversity of Traditional Fermented Foods in Algeria and their Microbial Ecosystems. Fermented Sweet Potato Products: Production, Health Benefits and Utilization. Moroccan Fermented Foods and their Potential Health Benefits. Tempeh: Indonesia’s Indigenous Health-Promoting, Sustainable, and Affordable Fermented Food. Biotechnology for Functional Foods with Focus on Traditional Fermented Foods and Beverages of Iran. TERASI: Biotechnology of The Indigenous Fishery Fermented Products of Indonesia. Fermentation Biotechnology and Bioactive Compounds of Douchi, a Chinese Traditional Salt-Fermented Soybean Product. Soybean Based Fermented Foods of Northeast India: Microbiology, Nutritional value and Health benefits. Fermentation Biotechnology of Food and Beverage Products in Malaysia. Traditional Fermented Foods of North East India: Microbial Diversity and Functionality. Lactic Acid Bacteria and Biotechnology of Cereal and Legume-based Fermented Foods from India. Microbial Diversity for Novel Fermented Foods and Perspectives from Pakistan. Recent Advances and Future Perspectives in the Development of Healthier Yu-lu, a Chinese Salt-Fermented Fish Sauce. Tea Plantation and Processing to Traditional Products with Potential Health Benefits in Laos PDR. Korea Indigenous Fermented Soy Products. Worldwide Fermented Non-Meat Sausages and Their Importance for Health. Traditional Fermented Meat Products from Portugal. Innovative Potential of Traditional Greek Lactic Acid Fermented Vegetables for Functional Foods. Traditional Turkish Fermented Beverages and their Health Benefits. Traditional Turkish Fermented Foods and Their Health Benefits. Fermented Foods from Chile and Health Benefits. Biotechnological Advances in Diverse Brazilian Fruit Fermentation. Food Fermentation in Brazil: Historical Aspects, Production Processes and Health-Relevant Importance. Traditional Andean Potato Based Fermented Foods and Their Potential for Health. Cacao Fermentation Process in Mexico and Targeting Functional Food Products. Traditional Fermented Foods of Mexico and Potential Functional Benefits.