Indigenous Fermented Foods for the Tropics
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Indigenous Fermented Foods for the Tropics
Soares, Antonio Gomes; Chinma, Chiemela Enyinnaya; Adebo, Oluwafemi Ayodeji; Panda, Sandeep K.; Gan, Ren-You; Obadina, Adewale Olusegun
Elsevier Science & Technology
01/2023
638
Mole
Inglês
9780323983419
15 a 20 dias
450
Descrição não disponível.
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
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
4IR; Aflatoxins; Africa; African; African fermented foods; African foods; African fruits; African vegetables; Agbelima; Alcoholic beverages,; Aloja; Anticancer; Antioxidant; Artisanal; Asia; Asian foods; Bacteria; Bacterial; Beverages; Bioactive compounds; Bioactive peptides; Biochemistry; Biogenic amines; Brand,; Cassava; Cauim; Cereal fermentation; Cereals; Charqui; Cheese; Chontaduro; Chromatography; Cold plasma; Consumer,; Contamination; Dairy; Data analytics; Dessert; Detoxification; Edible seeds; Enzymes; Fermentation; Fermentation process; Fermented foods; Fermented foods and beverages; Fermented milk; Fermented product; Fermented products; Fish-based product; Food digitization; Food machinery; Food metabolomics; Food preservation; Food processing; Food product shelf-life; Food safety; Food security; Fufu; Functional foods; Fungi; Gari; Genetics; Genomics; Gruel; Gut; Health benefits; Health promotion; Health properties; Health-promoting; Heavy metals; Human health; Immunomodulation; Indigenous fermented foods; Indigenous food; Indigenous foods; Innovation; Instrument analysis; Kombucha; Lactic acid; Lactic acid bacteria; Lactobacillus acidophilus; Lafun; Legume; Legumes; Machine learning; Marketing,; Meat-based product; Metabolites; Metagenomics; Microbial action; Microbiomes; Microbiota; Microorganisms; Milk; Morete; Nanotechnology; Nonthermal technology; Nutraceutical; Nutraceuticals; Nutrient enrichment
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
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
4IR; Aflatoxins; Africa; African; African fermented foods; African foods; African fruits; African vegetables; Agbelima; Alcoholic beverages,; Aloja; Anticancer; Antioxidant; Artisanal; Asia; Asian foods; Bacteria; Bacterial; Beverages; Bioactive compounds; Bioactive peptides; Biochemistry; Biogenic amines; Brand,; Cassava; Cauim; Cereal fermentation; Cereals; Charqui; Cheese; Chontaduro; Chromatography; Cold plasma; Consumer,; Contamination; Dairy; Data analytics; Dessert; Detoxification; Edible seeds; Enzymes; Fermentation; Fermentation process; Fermented foods; Fermented foods and beverages; Fermented milk; Fermented product; Fermented products; Fish-based product; Food digitization; Food machinery; Food metabolomics; Food preservation; Food processing; Food product shelf-life; Food safety; Food security; Fufu; Functional foods; Fungi; Gari; Genetics; Genomics; Gruel; Gut; Health benefits; Health promotion; Health properties; Health-promoting; Heavy metals; Human health; Immunomodulation; Indigenous fermented foods; Indigenous food; Indigenous foods; Innovation; Instrument analysis; Kombucha; Lactic acid; Lactic acid bacteria; Lactobacillus acidophilus; Lafun; Legume; Legumes; Machine learning; Marketing,; Meat-based product; Metabolites; Metagenomics; Microbial action; Microbiomes; Microbiota; Microorganisms; Milk; Morete; Nanotechnology; Nonthermal technology; Nutraceutical; Nutraceuticals; Nutrient enrichment
