How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.
Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. ix 8. Chapter One: What is the role of fermented plant foods in sustainable, safe, secure and health-sustaining food systems? - p. 1 9. Chapter Two: Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products - p. 45 10. Chapter Three: Legume fermentation: Nutritional benefits and emerging applications - p. 109 11. Chapter Four: Fermentation of plant- and fungal-protein foods: From processing and food properties to gut microbiome and health - p. 165 12. Chapter Five: B Vitamins bioavailability in plant-based foods: Beyond content to nutritional impact - p. 201 13. Chapter Six: Beyond dairy: The science, sustainability, and future of non-dairy yogurt alternatives - p. 243 14. Chapter Seven: Using fermented cereals and fungi to create packaging and materials - p. 277
How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.
Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. ix 8. Chapter One: What is the role of fermented plant foods in sustainable, safe, secure and health-sustaining food systems? - p. 1 9. Chapter Two: Fermentation of plant-based foods: Microbial consortia and their impacts on composition, sensory quality, and health benefits of food products - p. 45 10. Chapter Three: Legume fermentation: Nutritional benefits and emerging applications - p. 109 11. Chapter Four: Fermentation of plant- and fungal-protein foods: From processing and food properties to gut microbiome and health - p. 165 12. Chapter Five: B Vitamins bioavailability in plant-based foods: Beyond content to nutritional impact - p. 201 13. Chapter Six: Beyond dairy: The science, sustainability, and future of non-dairy yogurt alternatives - p. 243 14. Chapter Seven: Using fermented cereals and fungi to create packaging and materials - p. 277
