1st Edition

Fermentation
Effects on Food Properties





ISBN 9781138199460
Published November 16, 2016 by CRC Press
399 Pages 33 B/W Illustrations

USD $115.00

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Book Description

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:

  • The complex microbial community in fermented foods
  • The generation of the flavor and aroma compounds in fermented foods
  • The effect of fermentation on the rheological properties and the color of foods
  • The effect of fermentation on bioactivities of foods
  • How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
  • The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
  • Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
  • Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles

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.

Table of Contents

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

Index

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Editor(s)

Biography

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-Eldin is 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. Iwański is 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. Iwański 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.