A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Introduction; B. M. Mehta, R. Z. Iwański, and A. Kamal-Eldin
Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties;
M. Imran, N. Desmasures, and J.-P. Vernoux
The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods; J. Carballo
Effect of Fermentation Reactions on Rheological Properties of Foods; R. Z. Iwański, M. Wianecki, I. Dmytrów, and K. Kryża
The Role of Fermentation Reactions in Changing the Color of Foods; E. Sendra, M. E. Sayas-Barberá, J. Fernández-López, and J. A. Pérez-Alvarez
The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism; A. Kamal-Eldin
The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials; A.Savadogo
Fortification Involving Products Derived from Fermentation Processes; P. Berry Ottaway and S. Jennings
Fermented Cereal and Legume Products; A. Kamal-Eldin
Fermented Vegetables Products; E. Malinowska-Pańczyk
Fermented Dairy Products; B. M. Mehta and M. Nogueira de Oliveira
Fermented Seafood Products; N. H. Joshi and Z. Coppes Petricorena
Fermented Meat Products; K. Lachowicz, J. Żochowska-Kujawska, and M. Sobczak
Process Control in Food Fermentation; R. Tylingo
Final Remarks; B. M. Mehta and A. Kamal-Eldin
Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. Presently, he is pursuing his Ph.D. in the field of Dairy Chemistry. He teaches various subjects on dairy and food chemistry at undergraduate as well as at the post- graduate level. His major specialty is on various occurring physico-chemical changes during milk and milk product processing and food chemistry in general. He is an associate editor of the International Journal of Dairy Technology and referee/reviewer of a number of journals. He published 25 technical research and review papers, booklets, abstracts, and monographs in national as well as international journals, seminars, and conferences.
Afaf Kamal-Eldinis a professor of food science at the United Arab Emirates University in Al-Ain, UAE. Her major specialty is on the chemistry, biochemistry and nutrition related to bioactive compounds and to food chemistry in general. She is a member of the editorial boards of a number of journals and has edited/co-edited four books published by the American Oil Chemists’ Society press. She has published 150 original publications and 30 reviews and book chapters in addition to a large number of conference abstracts. Afaf is conducting research and teaching in the area of food for health and has supervised a large number of M.Sc. and Ph.D. theses.
Robert Z. Iwanskiis an assistant professor in the Department of Food Technology at the West Pomeranian University of Technology in Szczecin, Poland. His main research interest is on the effect of lactic acid bacteria and fermentation processes on the rheological properties of various species of bread baked from conventional and unconventional types of flour. Dr. Iwanski is the author of 15 original publications and has presented numerous conference papers. As an expert of the Polish bakery industry, he has prepared several opinions regarding industrial bakery processes. He teaches mainly on fermentation and cereal technology at the undergraduate and post-graduate levels and participates as an instructor in courses organized for Polish farmers, supported by the European Union.