04487nam a22005655i 4500 978-3-031-72000-0 DE-He213 20251030113241.0 cr nn 008mamaa 241023s2024 sz | s |||| 0|eng d 9783031720000 978-3-031-72000-0 10.1007/978-3-031-72000-0 doi QR115-129 PSG bicssc TDCT bicssc TEC012010 bisacsh PSG thema TDCT thema Trending Topics on Fermented Foods [electronic resource] / edited by José Guilherme Prado Martin, Juliano De Dea Lindner, Gilberto Vinícius de Melo Pereira, Ramesh C. Ray. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. XVI, 479 p. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Food 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. This 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. Food Microbiology. 65137 Food science. 65012 Food Microbiology. 69436 Food Studies. 67661 Food Engineering. 69616 Martin, José Guilherme Prado. editor. edt http://id.loc.gov/vocabulary/relators/edt 86472 De Dea Lindner, Juliano. editor. edt http://id.loc.gov/vocabulary/relators/edt 86473 Melo Pereira, Gilberto Vinícius de. editor. edt http://id.loc.gov/vocabulary/relators/edt 86474 Ray, Ramesh C. editor. edt http://id.loc.gov/vocabulary/relators/edt 71909 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031719998 Printed edition: 9783031720017 Printed edition: 9783031720024 https://doi.org/10.1007/978-3-031-72000-0 ZDB-2-SBL ZDB-2-SXB 64421 64421