Fermented Foods, Part II Technological Interventions

Cover — Half title — Books Published in Food Biology series — Title — Copyright — Preface to the Series — Preface — Acknowledgements — Contents — Chapter1 Fermented Foods Microbiology, Biochemistry and Biotechnology — Chapter2 Technological Innovations in Processing of Fermented Foods An Overview — Chapter3 Functional Properties of Traditional Food Products Made by Mold Fermentation — Chapter4 Legume-based Food Fermentation Biochemical Aspects — Chapter5 Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits — Chapter6 Miso, the Traditional Fermented Soybean Paste of Japan — Chapter7 Soy Sauce Fermentation — Chapter8 Rice-based Fermented Foods and Beverages Functional and Nutraceutical properties — Chapter9 Maize (Zea mays L. subsp. mays) Fermentation — Chapter10 Bread Fortification Health and Nutritional Benefits — Chapter11 Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases — Chapter12 The Sourdough Micro-ecosystem An Update — Chapter13 Traditional Cereal Beverage Boza Fermentation Technology, Microbial Content and Healthy Effects — Chapter14 Coffee Fermentation — Chapter15 Cocoa Fermentation — Chapter16 Kimchi Microbiology, Biochemistry and Health Benefits — Chapter17 Amasi and Mageu Expedition from Ethnic Southern African Foods to Cosmopolitan Markets — Chapter18 Kefir and Koumiss Origin, Health Benefits and Current Status of Knowledge — Chapter19 Yogurt Microbiology, Organoleptic Properties and Probiotic Potential — Chapter20 Fermentations Generating the Cheese Diversity — Chapter21 Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages — Chapter22 Solid-State Fermentation Applications in the Food Industry — Index