Fermented Foods, Part II: Technological Interventions

Fermentation is used to develop healthy and functional foods and beverages, and biotechnology is used to commercialize fermented food products. The book reviews the health and functional benefits of fermented foods and includes chapters on global and region-specific fermented foods that have crossed geographical barriers.

Format: Paperback / softback
Length: 525 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd

Fermentation has been used for centuries to create healthy and functional foods and beverages, and its commercialization through biotechnology has opened up new opportunities for the production and distribution of fermented food products. This book reviews the various health and functional benefits of fermented foods, including their ability to improve digestion, boost immunity, and reduce the risk of chronic diseases. It also explores the global and region-specific fermented foods that have gained popularity in recent years, including kimchi, kombucha, and tempeh.

Fermentation is a natural process that occurs when microorganisms, such as bacteria, yeast, and fungi, break down carbohydrates and other nutrients in food. This process produces a variety of compounds, including vitamins, minerals, and antioxidants, which can have positive effects on human health. Fermented foods are also low in calories and fat, making them a popular choice for those looking to maintain a healthy diet.

One of the primary health benefits of fermented foods is their ability to improve digestion. Fermented foods contain probiotics, which are beneficial bacteria that help to maintain a healthy gut microbiome. A healthy gut microbiome is essential for digestion, as it helps to break down food and absorb nutrients. Fermented foods can also help to reduce the risk of digestive disorders such as irritable bowel syndrome (IBS) and Crohn's disease.

Fermented foods are also known for their ability to boost immunity. The probiotics in fermented foods can help to stimulate the immune system, which can help to protect against infections and diseases. Fermented foods can also help to reduce the risk of allergies and asthma.

In addition to their health benefits, fermented foods are also popular for their taste and texture. Fermented foods can be used in a variety of dishes, including salads, soups, stews, and sauces. They can also be used as a snack or dessert.

Fermented foods have also been used in the commercialization of food products. Biotechnology has allowed for the development of new and innovative fermented food products that are more convenient and accessible to consumers. For example, fermented foods can be packaged in convenient containers, making them easy to transport and store. They can also be sold in supermarkets and grocery stores, making them more accessible to a wider range of consumers.

However, there are also some concerns associated with the commercialization of fermented foods. One of the primary concerns is the potential for contamination. Fermented foods can be contaminated with bacteria, yeast, and other microorganisms, which can cause foodborne illnesses. To prevent contamination, fermented foods should be stored in a cool, dry place, and should be consumed within a few days of purchase.

Another concern associated with the commercialization of fermented foods is the potential for over-processing. Over-processing can reduce the nutritional value of fermented foods and can also make them less appealing to consumers. To prevent over-processing, fermented foods should be processed in a way that preserves their natural flavor and texture.

In conclusion, fermentation has been used for centuries to create healthy and functional foods and beverages, and its commercialization through biotechnology has opened up new opportunities for the production and distribution of fermented food products. Fermented foods are low in calories and fat, and they contain a variety of compounds that can have positive effects on human health. They are also popular for their taste and texture, and they have been used in the commercialization of food products. However, there are also some concerns associated with the commercialization of fermented foods, including the potential for contamination and over-processing. By storing fermented foods in a cool, dry place and consuming them within a few days of purchase, consumers can help to ensure that they are getting the most out of their fermented food products.

Weight: 975g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367782252