Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. When the healthy value of fermented foods is gradually recognized, intensive throughput of biotechnological researches have been applied into many fermentative aspects, such as starters' working mode and functional genes, starters' applications in other industries, nutritional improvements of fermented products and more. With the purpose of covering fundamental aspects of fermented foods, the first part of this book will discuss classical fermented starters and their applications, relating to lactic acid bacteria, acetic acid bacteria, yeast and fungi as well as popular fermented products thereof. Beer, bread, kefir, fermented milks products, meats and fermented vegetables will be discussed into details. The second part of this book will focus mainly on the trending researches of fermented foods, involving nutritional and medical value gained from their metabolites like probiotics, carotenoids and flavonoids production, and using the starters in food modifications. Interestingly, several starters such as yeast is capable of carotenoids production in massive scale, which is believed to replace natural carotenoids from plants in a near future. The last part will get into insight of fermented starters by analyzing their genomes, which could reveal a brighter perspective in fermented food researches in next decades.

The book is a comprehensive review of immobilized enzyme which is to guide the engineer and scientist along the path toward their industrial applications. The first section of this book aims to clarify the principle of immobilized enzymes. Several contributing factor in an immobilized enzyme system will be analyzed in an effort to accomplish this objective. Those factors that contribute to the performance of an immobilized enzyme system include the carrier, the immobilization technique, cofactor requirements, the reactor, and carrier regeneration. In earlier days, immobilized enzymes were carried out using the biotechnology methods, which were classified as Reverse enzyme immobilization and irreverse enzyme immobilization methods. Reverse enzyme immobilization includes absorption, ionic binding, affinity binding and metal binding. Irreverse enzyme immobilizations includes covalent binding and entrapment such as encapsulation, entrapping. The technique and ideal materials selected depend on enzyme process. Several studies compared the biochemical characterizations of soluble enzyme and immobilized enyzme. Because of rapid growth of nanotechnology, the synergistic interaction of biotechnology methods and nanotechnology methods, various enzymes are immobilized using conventional methods and variety nanomaterial such as carbon nanotubes, chitosan nanoparticles and polyaniline-carbon nanotubes. This book also reports that the development of techniques and support material/matrix improve significant enzyme activity and increasing their self life. The remaining content of this book focuses on the variety applications of enzyme immobilization in industrial processing such as wood processing, paper manufacturing, sucrose hydrolysis, lactose hydrolysis and production of glucose syrup which is further fermented to bioethanol production and fermentation of food processing. The immobilized enzymes are always more stable than soluble enzymes, thereby allowing their applications even under harsh conditions such as pH, high temperature, non-aqueous solvents and organic solvents, then enable following their application in extra temperature and humidity biosensor for detecting pesticide level in food, water and formaldehyde in pollutant as well as biofuel cell. Beside that, their applications in biodiesel is also discussed.

Food additive is any substance added to food to enhance the food flavor, taste and appearance, to preserve the food or to improve the food nutritional value. For centuries, our ancestors used salt for meat and fish preservation, herbs for food flavoring, vinegar for vegetable pickling and sugar for fruit preservation. Nowadays, people enjoy a more flavorful, colorful, nutritious food, and the development of food additive technology makes that possible. There are thousands of ingredients that can be used as food additive. In fact, people also have concerns about the use of food additive, as some of them coming with unfamiliar name and complex chemical structures. In addition, there are certain group of people have allergies with specific food additive substance while the rest do not. Therefore, the analysis of food additive is an obligatory foundation of food manufacturers to ensure the safe use of food additive to consumers. In this book, we will discuss general aspects of food additive and the analytical methods for such compounds. Starting by presenting an overview of food additive and the intolerance value of them to people, the book will unveil the theory, parameters and practical methods for food additive analysis and regulations in food processing. Methods of food additive analysis will be the main theme of this book. Some of the most advanced technology in food additive analysis such as high pressure liquid chromatography (HPLC), high throughput screening program, voltametric techniques, mass spectrometry (MS) and more will be presented. Each of the method will contain protocol to a specific food additive group, pros and cons of that method compared against others that can be a great reference to any scientist and food producers. Advances on food technology have created hundreds of new food additive substances every year. The last part of this book will discuss about those compounds and their medical and nutritional value. On the other hands, diseases related to food additive consumption, such as autoimmune, will be also discussed.