Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.
foods as demand for fermented food and beverage products is increased
1. Indigenous Fermented Foods for the Tropics - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Foreword - p. Page vii 9. Preface - p. Page ix 10. List of Illustrations - p. Page xi 11. List of Tables - p. Page xii 12. Chapter 1 : An insight into indigenous fermented foods for the tropics - p. Page xii 13. Chapter 2 : African cereal-based fermented products - p. Page 11 14. Chapter 3 : Asian fermented cereal-based products - p. Page 29 15. Chapter 4 : South American fermented cereal-based products - p. Page 52 16. Chapter 5 : African legume, pulse, and oilseed-based fermented products - p. Page 69 17. Chapter 6 : Asian fermented legumes, pulses, and oil seed-based products - p. Page 81 18. Chapter 7 : South American fermented legume, pulse, and oil seeds-based products - p. Page 92 19. Chapter 8 : African fermented fish and meat-based products - p. Page 112 20. Chapter 9 : Asian fermented fish and meat-based products - p. Page 128 21. Chapter 10 : South American fermented fish and meat-based products - p. Page 144 22. Chapter 11 : African fermented dairy-based products - p. Page 164 23. Chapter 12 : Asian fermented dairy-based products - p. Page 185 24. Chapter 13 : South American fermented dairy-based products - p. Page 207 25. Chapter 14 : African fermented vegetable and fruit-based products - p. Page 224 26. Chapter 15 : South American fermented fruit-based products - p. Page 241 27. Chapter 16 : African fermented root and tuber-based products - p. Page 261 28. Chapter 17 : Asian fermented root and tuber-based products - p. Page 278 29. Chapter 18 : South American fermented root and tuber-based products - p. Page 293 30. Chapter 19 : Fermented foods and gut microbiome: a focus on African Indigenous fermented foods - p. Page 311 31. Chapter 20 : Fermented foods and immunological effects in humans and animal models - p. Page 326 32. Chapter 21 : Metagenomics for the identification and characterization of microorganisms in fermented foods - p. Page 341 33. Chapter 22 : Metabolomics and its application in fermented foods - p. Page 357 34. Chapter 23 : Proteomics and transcriptomics and their application in fermented foods - p. Page 372 35. Chapter 24 : Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods - p. Page 388 36. Chapter 25 : Starter cultures: an insight into specific applications in flavoring and health promotion - p. Page 399 37. Chapter 26 : Bioactive constituents and potential health benefits of fermented seed products - p. Page 416 38. Chapter 27 : Equipment and machinery for improving the fermentation process of indigenous foods - p. Page 427 39. Chapter 28 : Novel food processing techniques and application for fermented foods - p. Page 461 40. Chapter 29 : Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities - p. Page 477 41. Chapter 30 : Occurrence of mycotoxins in fermented tropical foods - p. Page 498 42. Chapter 31 : Presence of pathogenic microorganisms in fermented foods - p. Page 514 43. Chapter 32 : Occurrence of biogenic amines in fermented foods - p. Page 531 44. Chapter 33 : Contamination of fermented foods with heavy metals - p. Page 546 45. Chapter 34 : Packaging and packaging technology for indigenous fermented foods in the tropics: challenges and opportunities - p. Page 555 46. Chapter 35 : Marketing practices to promote indigenous fermented alcoholic beverages in the tropics - p. Page 572 47. Chapter 36 : Future prospects for indigenous fermented foods from the tropics - p. Page 586 48. Index - p. Page 598
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.
foods as demand for fermented food and beverage products is increased
1. Indigenous Fermented Foods for the Tropics - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Foreword - p. Page vii 9. Preface - p. Page ix 10. List of Illustrations - p. Page xi 11. List of Tables - p. Page xii 12. Chapter 1 : An insight into indigenous fermented foods for the tropics - p. Page xii 13. Chapter 2 : African cereal-based fermented products - p. Page 11 14. Chapter 3 : Asian fermented cereal-based products - p. Page 29 15. Chapter 4 : South American fermented cereal-based products - p. Page 52 16. Chapter 5 : African legume, pulse, and oilseed-based fermented products - p. Page 69 17. Chapter 6 : Asian fermented legumes, pulses, and oil seed-based products - p. Page 81 18. Chapter 7 : South American fermented legume, pulse, and oil seeds-based products - p. Page 92 19. Chapter 8 : African fermented fish and meat-based products - p. Page 112 20. Chapter 9 : Asian fermented fish and meat-based products - p. Page 128 21. Chapter 10 : South American fermented fish and meat-based products - p. Page 144 22. Chapter 11 : African fermented dairy-based products - p. Page 164 23. Chapter 12 : Asian fermented dairy-based products - p. Page 185 24. Chapter 13 : South American fermented dairy-based products - p. Page 207 25. Chapter 14 : African fermented vegetable and fruit-based products - p. Page 224 26. Chapter 15 : South American fermented fruit-based products - p. Page 241 27. Chapter 16 : African fermented root and tuber-based products - p. Page 261 28. Chapter 17 : Asian fermented root and tuber-based products - p. Page 278 29. Chapter 18 : South American fermented root and tuber-based products - p. Page 293 30. Chapter 19 : Fermented foods and gut microbiome: a focus on African Indigenous fermented foods - p. Page 311 31. Chapter 20 : Fermented foods and immunological effects in humans and animal models - p. Page 326 32. Chapter 21 : Metagenomics for the identification and characterization of microorganisms in fermented foods - p. Page 341 33. Chapter 22 : Metabolomics and its application in fermented foods - p. Page 357 34. Chapter 23 : Proteomics and transcriptomics and their application in fermented foods - p. Page 372 35. Chapter 24 : Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods - p. Page 388 36. Chapter 25 : Starter cultures: an insight into specific applications in flavoring and health promotion - p. Page 399 37. Chapter 26 : Bioactive constituents and potential health benefits of fermented seed products - p. Page 416 38. Chapter 27 : Equipment and machinery for improving the fermentation process of indigenous foods - p. Page 427 39. Chapter 28 : Novel food processing techniques and application for fermented foods - p. Page 461 40. Chapter 29 : Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities - p. Page 477 41. Chapter 30 : Occurrence of mycotoxins in fermented tropical foods - p. Page 498 42. Chapter 31 : Presence of pathogenic microorganisms in fermented foods - p. Page 514 43. Chapter 32 : Occurrence of biogenic amines in fermented foods - p. Page 531 44. Chapter 33 : Contamination of fermented foods with heavy metals - p. Page 546 45. Chapter 34 : Packaging and packaging technology for indigenous fermented foods in the tropics: challenges and opportunities - p. Page 555 46. Chapter 35 : Marketing practices to promote indigenous fermented alcoholic beverages in the tropics - p. Page 572 47. Chapter 36 : Future prospects for indigenous fermented foods from the tropics - p. Page 586 48. Index - p. Page 598
