This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

chapter 1|20 pages

Fermented Foods: Microbiology, Biochemistry and Biotechnology

ByRomain Villéger, Rémy Cachon, Maria C. Urdaci

chapter 2|25 pages

Technological Innovations in Processing of Fermented Foods An Overview

BySwati S. Mishra, Ramesh C. Ray, Sandeep K. Panda, Didier Montet

chapter 3|28 pages

Functional Properties of Traditional Food Products Made by Mold Fermentation

ByJacek Nowak, Maciej Kuligowski

chapter 4|23 pages

Legume-based Food Fermentation Biochemical Aspects

ByAmit Kumar Rai, Kumaraswamy Jeyaram

chapter 5|25 pages

Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits

BySamurailatpam Sanjukt, Amit Kumar Rai, Dinabandhu Sahoo

chapter 6|13 pages

Miso, the Traditional Fermented Soybean Paste of Japan

ByKen-Ichi Kusumoto, Amit Kumar Rai

chapter 7|15 pages

Soy Sauce Fermentation

ByShanna Liu

chapter 8|27 pages

Rice-based Fermented Foods and Beverages Functional and Nutraceutical Properties

ByKeshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra, Saswati Parua, Pradeep K. DasMohapatra

chapter 9|39 pages

Maize (Zea mays L. subsp.mays) Fermentation

ByLila Lubianka Dominguez-Ramirez, Gloria Diaz-Ruiz, Carmen Wacher

chapter 10|24 pages

Bread Fortification Health and Nutritional Benefits

ByLucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile

chapter 11|23 pages

Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling LifeStyle Diseases

ByMostafa Aghamirzaei, Milad Fathi, Mohammad Sarbazi, Majid Aghajafari, Roya Fathi Til

chapter 12|21 pages

The Sourdough Micro-ecosystem An Update

BySpiros Paramithiotis, Eleftherios H. Drosinos

chapter 14|18 pages

Coffee Fermentation

ByFontana Angélique, Durand Noël

chapter 15|29 pages

Cocoa Fermentation

ByMarisol López-Hernández, Gloria Díaz-Ruiz, Carmen Wacher

chapter 16|31 pages

Kimchi Microbiology, Biochemistry and Health Benefits

ByKun-Young Park, Soon-Ah Kang

chapter 17|16 pages

Amasi and Mageu Expedition from Ethnic Southern African Foods to Cosmopolitan Markets

ByEugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda, Dlamini Bheki, A.F. Mulaba-Bafubiandi

chapter 18|18 pages

Kefir and Koumiss Origin, Health Benefits and Current Status of Knowledge

BySunil k. Behera, Sandeep K. Panda, Eugenie Kayitesi, Antoine F. Mulaba-Bafubiandi

chapter 19|33 pages

Yogurt Microbiology, Organoleptic Propertiesand Probiotic Potential

ByFrançoise Rul

chapter 20|14 pages

Fermentations Generating the Cheese Diversity

BySophie Landaud, Henry-Eric Spinnler

chapter 21|22 pages

Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages

ByEleftherios H. Drosinos, Spiros Paramithiotis

chapter 22|23 pages

Solid-State Fermentation Applications in the Food Industry

ByMaria Papagianni