Fermentation Effects on Food Properties Chemical & Functional Properties of Food Components Series

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:

• The complex microbial community in fermented foods
• The generation of the flavor and aroma compounds in fermented foods
• The effect of fermentation on the rheological properties and the color of foods
• The effect of fermentation on bioactivities of foods
• How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
• The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
• Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
• Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles

Mastering today?s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Introduction. Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties. The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods. Effect of Fermentation Reactions on Rheological Properties of Foods. The Role of Fermentation Reactions in Changing the Color of Foods. The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism. The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials. Fortification Involving Products Derived from Fermentation Processes. Fermented Cereal and Legume Products. Fermented Vegetables Products. Fermented Dairy Products. Fermented Seafood Products. Fermented Meat Products. Process Control in Food Fermentation. Final Remarks. Index.

Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. Presently, he is pursuing his Ph.D. in the field of Dairy Chemistry. He teaches various subjects on dairy and food chemistry at undergraduate as well as at the post- graduate level. His major specialty is on various occurring physico-chemical changes during milk and milk product processing and food chemistry in general. He is an associate editor of the International Journal of Dairy Technology and referee/reviewer of a number of journals. He published 25 technical research and review papers, booklets, abstracts, and monographs in national as well as international journals, seminars, and conferences.

Afaf Kamal-Eldin