Food Fermentation

Research output: Book/ReportBookAcademic

Abstract

The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R&D professionals and advanced students of food science and technology.
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen Academic Publishers
Number of pages217
ISBN (Print)9789076998831
Publication statusPublished - 2005

    Fingerprint

Keywords

  • fermentation
  • fermented foods
  • starters
  • microbial ecology
  • food biotechnology

Cite this

Nout, M. J. R., de Vos, W. M., & Zwietering, M. H. (2005). Food Fermentation. Wageningen: Wageningen Academic Publishers.