Handbook of Indigenous Foods Involving Alkaline Fermentation
details the basic approaches of alkaline fermentation, provides a
brief history, and offers an overview of the subject. Devoted
exclusively to alkaline-fermented foods (AFFs), this text includes
contributions from experts from around the globe. It discusses the
diversity of indigenous fermented foods involving an alkaline
reaction, as well as the taxonomy, ecology, physiology, and
genetics of predominant microorganisms occurring in AFFs. Presented
in nine chapters, the book explains how microorganisms or enzymes
transform raw ingredients into AFFs. It discusses the safety
aspects of AFFs, and considers the challenges associated with the
technological aspects in modernizing AFFs. It stresses the
significance of the microbiological and biochemical processes in
the fermentations, as well as the factors that influence the
development of the characteristic microbiota, and the biochemical
and organoleptic changes induced by them. It also proposes
solutions, discusses the value of AFFs and related dominant
microorganisms, and assesses the future of AFFs. The authors
highlight commonly known foods and beverages of plant and animal
origin. They provide insight into the manufacture, chemical and
microbiological composition, processing, and compositional and
functional modifications taking place as a result of microbial and
enzyme effects. The text examines safety, legislation, traditional
and industrialized processes, as well as new product development,
and opportunities for developing commodities from Africa, Asia,
Europe, Latin America, and the Middle East. In addition, it also
assesses the value of food processing by-products, biotechnology,
and engineering of solid-state processes, modern chemical and
biological analytical approaches to safety, and health and consumer
perception. Focuses on how fermentation of food remains an
important aspect of food processing Describes how fermentation of
food contributes to its preservation Details how fermented food
gets its flavor from microbial and enzymatic modifications of food
components such as sugars, fats, and proteins Handbook of
Indigenous Foods Involving Alkaline Fermentation offers insight
into the microbiology and chemistry of the fermentation processes.
This book serves graduate students and researchers of food science
and technology, nutrition and dietetics, food microbiology, and
related areas.
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