Quality, safety, biofunctionality and fermentation control in soya

M.J.R. Nout

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

3 Citations (Scopus)

Abstract

Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and douchi. Attention will be given to food quality, microbial ecology, hygienic safety and especially to functional aspects including digestibility, vitamins such as folate and B12 and anti-diarrhoea oligosaccharides formed during fermentation by soya fibre degradation.
Original languageEnglish
Title of host publicationAdvances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
EditorsW. Holzapfel
Pages409-434
Number of pages559
Publication statusPublished - 2015

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing
Number265

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