Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits

Content: 
Related titles, Page ii
Front Matter, Page iii
Copyright, Page iv
List of contributors, Pages xiii-xiv, V. Alessandria, A. Bianchini, L.F. Bisson, M.J. Brandt, T. Brányik, H.J. Buckenhueskes, P.J. Chambers, L. Cocolin, A. Corsetti, J. Csapó, C.D. Curtin, W.M. de Vos, P.M.F. Derkx, P. Dolci, J.A. Ewe, N.A.L. Flahaut, P. Foerst, C.M.A.P. Franz, W.H. Holzapfel, M. Huch, E. Johansen,  et al.
Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xv-xxv
1 - Probiotic fermented foods and health promotion, Pages 3-22, A.C. Ouwehand, H. Röytiö
2 - Exopolysaccharides from fermented dairy products and health promotion, Pages 23-38, A.D. Welman
3 - Bioactive peptides from fermented foods and health promotion, Pages 39-74, A. Pihlanto, H. Korhonen
4 - Conjugated linoleic acid production in fermented foods, Pages 75-105, J. Csapó, É. Varga-Visi
5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods, Pages 107-122, S.K. Yeo, J.A. Ewe
6 - Traditional cereal fermented foods as sources of functional microorganisms, Pages 123-153, S.D. Todorov, W.H. Holzapfel
7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods, Pages 157-176, P. Dolci, V. Alessandria, K. Rantsiou, L. Cocolin
8 - Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods, Pages 177-196, N.A.L. Flahaut, W.M. de Vos
9 - Designing wine yeast for the future, Pages 197-226, I.S. Pretorius, C.D. Curtin, P.J. Chambers
10 - Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications, Pages 227-248, E. Johansen, G. Øregaard, K.I. Sørensen, P.M.F. Derkx
11 - Advances in starter culture technology: focus on drying processes, Pages 249-270, P. Foerst, C. Santivarangkna
12 - Controlling the formation of biogenic amines in fermented foods, Pages 273-310, M.L. Mohedano, P. López, G. Spano, P. Russo
13 - Biopreservation effects in fermented foods, Pages 311-332, A. Corsetti, G. Perpetuini, R. Tofalo
14 - Lactic acid bacteria as antifungal agents, Pages 333-353, A. Bianchini
15 - Quality improvement and fermentation control in meat products, Pages 357-376, F.-K. Lücke
16 - Quality improvement and fermentation control in fish products, Pages 377-390, T. Kuda
17 - Quality improvement and fermentation control in dough fermentations, Pages 391-407, M.J. Brandt
18 - Quality, safety, biofunctionality and fermentation control in soya, Pages 409-434, R. Nout
19 - The microbial dynamics of wine fermentation, Pages 435-476, L.F. Bisson, G.A. Walker
20 - Quality improvement and fermentation control in beer, Pages 477-500, L. Kyselová, T. Brányik
21 - Coffee: fermentation and microbiota, Pages 501-513, M. Huch, C.M.A.P. Franz
22 - Quality improvement and fermentation control in vegetables, Pages 515-539, H.J. Buckenhueskes
Index, Pages 541-559