Presents the latest research data on fermented food products, their production, and their nutritional and health benefits
Section 1. Introduction 1. Fermented Foods in Health Promotion and
Disease Prevention: An Overview
Section 2. Fermented Foods as a Source of Healthy Constituents 2.
Bioactive Peptides in Fermented Foods: Production and Evidence for
Health Effects 3. Health Benefits of Exopolysaccharides in
Fermented Foods 4. Biotransformation of Phenolics by Lactobacillus
plantarum in Fermented Foods 5. Gamma-Aminobutyric Acid-Enriched
Fermented Foods 6. Melatonin Synthesis in Fermented Foods 7. Effect
of Fermentation on Vitamin Content in Food 8. From Bacterial
Genomics to Human Health
Section 3. Traditional Fermented Foods Section 3.1. Fermented Food
of Animal Origin 9. Fermented Seafood Products and Health 10.
Fermented Meat Sausage Section 3.2. Dairy Fermented Foods 11.
Health Effects of Cheese Components with a Focus on Bioactive
Peptides 12. Blue Cheese: Microbiota and Fungal Metabolites 13.
Yogurt and Health 14. Kefir Section 3.3. Legume and Cereal Grains
Fermented Derived Products 15. Beer and Its Role in Human Health
16. Fermented Pulses in Nutrition and Health Promotion 17. Nonwheat
Cereal-Fermented-Derived Products 18. Use of Sourdough Fermentation
and Nonwheat Flours for Enhancing Nutritional and Healthy
Properties of Wheat-Based Foods 19. Tempeh and Other Fermented
Soybean Products Rich in Isoflavones Section 3.4. Vegetables and
Fruits Fermented Products 20. Kimchi and Its Health Benefits 21.
The Naturally Fermented Sour Pickled Cucumbers 22. Role of Natural
Fermented Olives in Health and Disease 23. Pulque 24. Sauerkraut:
Production, Composition, and Health Benefits 25. Vinegars and Other
Fermented Condiments 26. Wine
Section 4. Hazardous Compounds and Their Implications in Fermented
Foods 27. Biogenic Amines in Fermented Foods and Health
Implications 28. Occurrence of Aflatoxins in Fermented Food
Products 29. Antibiotic Resistance Profile of Microbes From
Traditional Fermented Foods
Section 5. Revalorization of Food Wastes by Fermentation into
Derived Outcomes 30. Fermentation of Food Wastes for Generation of
Nutraceuticals and Supplements
Juana Frias BSc, PhD is a Senior Research Scientist of the Spanish
National Research Council (CSIC). She currently heads a team at the
Institute of Food Science Technology and Nutrition, Madrid, Spain,
carrying out research on the production and characterization of
biologically active ingredients from plant food origin. Dr. Frias
graduated in 1987 with an Honours Degree in Pharmacy Sciences and
gained her PhD in 1992 with extraordinary award at University of
Alcalá de Henares (Spain). In 2009, Dr. Frias became a Fellow of
the Food Chemistry Division working party within the European
Association for Chemical and Molecular Sciences (EuCheMS). In her
career Dr. Frias has carried out research at the Food Research
Institute and John Innes Institute (Norwich, UK), University of
Life Sciences (Copenhagen, DK) and the Institute of Industrial
Fermentation, CSIC (Madrid, ES). She has collaborated with research
groups in Poland, United Kingdom, Finland, Denmark, Italy,
Venezuela, Argentina, Peru, and USA. She is a leading expert on the
grain legumes and their biotechnological processing to enhance
nutritional and biofunctional properties and has a long standing
interest in how functional ingredients affects health. Dr. Frias
has published over 120 peer-reviewed manuscripts based on original
research, has participated in national and international research
projects, supervised Master students, PhD fellows and national and
international research visitors. Cristina Martinez-Villaluenga is a
senior scientist and member of the GRAINS4HEALTH research group at
the Institute of Food Science, Technology, and Nutrition (ICTAN) of
the Spanish National Research Council (CSIC). The mission of her
research group is to develop new added-value products from grains
(cereals, pseudocereals, and legumes) and give solutions to meet
consumer and producer demands for food quality and safety,
sustainability, and health. Bioactive compounds (including proteins
and peptides) are the focus of her research. She has been involved
in numerous Spanish, European, and International research
projects.
Elena Peñas BSc, PhD is a Research Scientist of the Institute of
Food Science and Nutrition (ICTAN), Madrid, Spain, belonging to the
Spanish National Research Council (CSIC). Her main research
interests are aimed to develop and validate technological
bioprocesses for improving the safety, quality and bioactivity of
plant foods. A key part of her research activities is focused on
the evaluation of the allergenic potential and health implications
of novel bioactive food ingredients. Dr. Peñas obtained her
bachelor’s degree in Biology in 2000 at Complutense University of
Madrid and her PhD in 2006 at Autonoma University of Madrid
(Spain). Dr. Peñas has performed her research career in different
renowned European Research Institutions such as Institute of
Instituto del Frio (Spain), Institute of Industrial Fermentations
(Spain), Nizo Food Research (the Netherlands), University of Milan
(Italy) and MTT Agrifood Research (Finland). Dr. Peñas is author of
more than 40 peerreviewed articles and 4 book chapters, and she has
participated in several research projects funded by National and
International Public Institutions and private companies. She has
given many invited lectures at University of Milan and has served
as a mentor of undergraduate and graduate students and
international researchers visitors.
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