発酵食品・飲料研究の最前線 Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technolog

Holzapfel, Wilhelm (EDT)

Woodhead Pub Ltd（2014/10発売）

• 製本 Hardcover:ハードカバー版／ページ数 559 p.
• 言語 ENG
• 商品コード 9781782420156
• DDC分類 664

Full Description

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Contents

Part 1 Fermented foods and healthExopolysaccharides; Bioactive peptides; CLA production; Effects of fermentation on phytochemical and antioxidant properties; Traditional functional fermented foods. Part 2 Fermentation microbiology: Identification, enumeration and characterisation; Systems biology and metabolic engineering of LAB; Systems biology and metabolic engineering of yeasts; Isolation, selection and handling of new strains. Part 3 Quality and safety of fermented foods; Flavour; Exopolysaccharides and texture; Biogenic amines and other toxic compounds; Mycotoxins; Biopreservation effects; LAB as antifungals. Part 4 Advances in fermentation technology: Starter cultures; Predictive modelling of beneficial microorganisms; Optimization and control. Part 5 Particular products and approaches towards quality improvement and fermentation control: Cheese; Yoghurt; Meat; Fish; Dough; Soy; Wine; Beer; Vegetable fermentations; Coffee; Cocoa.