04104nam a22004815i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001600167072001700183072002300200072001500223072001600238245018200254250001800436264006900454300003400523336002600557337002600583338003600609347002400645505117400669520110601843650002402949650001802973650002302991650001803014650002203032700009303054700008603147700009903233700007603332710003403408773002603442776003603468776003603504776003603540856004603576978-3-031-72000-0DE-He21320251030113241.0cr nn 008mamaa241023s2024    sz |    s    |||| 0|eng d  a97830317200007 a10.1007/978-3-031-72000-02doi 4aQR115-129 7aPSG2bicssc 7aTDCT2bicssc 7aTEC0120102bisacsh 7aPSG2thema 7aTDCT2thema10aTrending Topics on Fermented Foodsh[electronic resource] /cedited by José Guilherme Prado Martin, Juliano De Dea Lindner, Gilberto Vinícius de Melo Pereira, Ramesh C. Ray.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXVI, 479 p.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aFood Fermentation and its Relevance in the Human History -- Fermented Food Production in the Bioeconomy Context -- Reuse of agro industrial waste as fermentation substrate for food production.-Advances in microbial cultures for food production -- Technological and evolutionary principles for the domestication of fermenting microorganisms -- Novel Insights About Precision Fermentation -- Sustainability driven design and biomaterials perception as a guide for application development -- Strategies for studying the microbiome of fermented foods -- Probiotics and Prebiotics Health Benefits and Applications in Dietary -- Eukaryotic organisms in artisanal cheeses -- Algae as ingredients for food production opportunities to be explored -- Sourdough bread market perception in Brazil first insights -- Wild wines the state of art -- Virus and its impacts on food fermentation -- Recent concerns about fermented food safety -- Brazilian rules for kombucha production: a pioneering initiative -- Public Health Policies and Fermented Food Consumption -- Fermenting foods in restaurants -- The gamification as a strategy for popularising the benefits of food fermentation.  aThis book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food’s microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area. 0aFoodxMicrobiology. 0aFood science.14aFood Microbiology.24aFood Studies.24aFood Engineering.1 aMartin, José Guilherme Prado.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aDe Dea Lindner, Juliano.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aMelo Pereira, Gilberto Vinícius de.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aRay, Ramesh C.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303171999808iPrinted edition:z978303172001708iPrinted edition:z978303172002440uhttps://doi.org/10.1007/978-3-031-72000-0