| Description |
1 online resource (313 pages) |
| Series |
Food Biology Series |
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Food biology series.
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| Contents |
Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface to the Series; Preface; Chapter 1: Lactic Acid Fermentation of Fruits and Vegetables: An Overview; 1. Introduction; 2. Historical Aspects; 3. Production Procedure; 4. Safety Concerns; 5. Nutritional Attributes; 6. Conclusions and Future Perspectives; References; Chapter 2: Lactic Acid Bacteria of Fermented Fruits and Vegetables; 1. Introduction; 2. Vegetable Fermentation: Spontaneous or Controlled?; 3. Fermented Vegetables Throughout the World; 4. Lactic Acid Bacteria for Innovative Foods: Challenges and Perspectives |
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5. Probiotic Fermented Vegetables6. Probiotic Fermented Juices; 7. Fermented Vegetables as Synbiotic Foods; 8. Technological Approaches for Functional Fermented Vegetables and Fruits; 9. Concluding Remarks and Future Perspectives; References; Chapter 3: Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits; 1. Introduction; 2. Lactic Acid Fermentation of Vegetables and Fruits; 3. Health and Nutritional Aspects of Lactic Acid Fermented Vegetables and Fruits; 3.1. Food Preservation; 3.2. Removal of Anti-Nutritional Factors |
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3.3. Mineral and Vitamin Preservation3.4. Improvement of Food Digestibility; 3.5. Enhancement of Anti-oxidant Activity; 3.6. Other Functional Properties; 3.7. Disadvantages of Lactic Acid Fermentation; 4. Probiotic Role of LAB; 5. Bioactive Components in Fermented Vegetables; 5.1. Organic Acids; 5.2. Bacteriocins; 5.3. Vitamins; 5.4. Bioactive Peptides; 5.5. Exo-polysaccharides (EPS); 5.6. Enzymes; 6. Future Perspective; References; Chapter 4: Safety of Lactic Acid Fermented Vegetables; 1. Introduction; 2. Spontaneous and Controlled Fermentation; 3. Safety of Lactic Acid Fermented Vegetables |
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3.1. Biological Safety3.2. Chemical Safety; 4. Conclusion; References; Chapter 5: Sauerkraut Fermentation; 1. Background; 2. Lactic Acid Bacteria; 3. Natural Fermentation; 3.1. Fermentation Process; 3.2. The Role of Lactic Acid Bacteria in the Fermentation Process; 3.3. Problems Related to the Spontaneous Sauerkraut Fermentation; 3.4. Salt Concentration in Sauerkraut Fermentation; 3.5. Use of Starters in Sauerkraut Fermentation; 3.6. Summary of Benefits Related to Use of Starter Cultures; 4. Sauerkraut Juice; 4.1. Sauerkraut Juice Produced from Spontaneously Fermented Sauerkraut |
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4.2. Sauerkraut Juice Produced from Induced Sauerkraut Fermentation5. Hygienic Conditions; 5.1. Heat Treatment of Sauerkraut; 5.2. Packaging; 6. Lactic Acid Bacteria and Health Beneficial Aspects; References; Chapter 6: Kimchi: A Well-known Korean Traditional Fermented Food; 1. Introduction; 2. About Kimchi; 3. Ingredients for Kimchi Preparation; 4. Production Procedure; 5. Physicochemical and Microbiological Changes During Kimchi Fermentation; 6. Microbial Community Structure in Kimchi; 7. Factors Affecting the Microbiota of Kimchi; 8. Metabolism of Kimchi Lactic Acid Bacteria |
| Summary |
This book presents all available information regarding lactic acid fermentation of fruits and vegetables. It analyzes all aspects related to the production procedure as well as the physicochemical and the microbiological characteristics of these products. Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years |
| Notes |
9. Health Benefits of Kimchi |
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Print version record |
| Subject |
Lactic acid industry.
|
|
Lactic acid industry
|
| Form |
Electronic book
|
| ISBN |
9781498726931 |
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1498726933 |
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