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.
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.
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: Indonesias 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.
Dr. Kalidas Shetty is Professor of Plant Sciences at North Dakota State University, Fargo, USA. Dr. Shetty's research interests focus on the critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in Life Sciences and especially Agricultural and Food Innovations to advance global food security and health in a sustainable environment. This has relevance to advance scientific, educational and policy strategies to develop climate resilient health-targeted food security solutions including malnutrition and hunger challenges. He has published over 260 manuscripts in peer-reviewed journals and over 50 as invited reviews and in conference proceedings with H-Index of 82 on Google Scholar. In 2004, he was selected by the US State Department as the inaugural Jefferson Science Fellow to advise on scientific issues as it relates to International Diplomacy and International Development. Dr. Shetty has widely traveled presenting lectures and seminars in the areas of Food Biology, Climate Resilient Healthy Food Systems for Food Security & Health, and Food Safety in over 50 countries in Asia, Europe, Africa, and the Americas. His current passion is to advance research, education capacity building and policy on sustainable and ecological basis for climate resilient healthy food systems and food diversity to drive global food security. This vision is based on crops and food diversity, indigenous wisdom, traditional fermentations, and new technology innovations in ethnic and indigenous food systems integrating understanding of comparative cellular biochemistry of plant and animal systems and their interactions with microbial systems in diverse ecologies.
Dr. Lena Gįlvez Ranilla is a Professor of Universidad Catolica de Santa Maria, Arequipa, Peru. Dr Galvez has a PhD in Food Science by the University of Sao Paulo, (Brazil) with a sandwich doctoral research at the University of Massachusetts (Department of Food Science, USA). Currently, she leads the Laboratory of Research in Food Science at Universidad Catolica de Santa Marķa (Peru). She received the prize of L'Oréal-UNESCO-National Council for Science and Technology (Peru)-National Academy of Sciences (Peru) for Women in Science. Dr. Galvez research has been focused on the study of the Latin-American food biodiversity as a potential source of bioactive compounds with health-relevant functional properties. She has led research projects funded by Peruvian and International institutions aimed at valorizing crop diversity with focus on native grains. Currently, Dr. Galvez group is aimed at applying omic-based technologies for the characterization and value addition of Peruvian crop diversity from Andean food systems, and with relevance for health and food security.
