Description
Wageningen Academic Publishers Food Fermentation 2005 Edition by Rob M.J Nout, W. De Vos, Marcel H. Zwietering
Fermented foods represent a wide variety of daily foods consumed world-wide, made from ingredients of animal (milk, meat, fish) and plant (cereals, starchy crops, leguminous seeds, fruits) origin. Notwithstanding the antique roots of food fermentation, its products enjoy great popularity not only because of their attractive taste and flavour, but also for their prolonged shelf-life and safety, their wholesomeness and nutritional value and because of a number of recently proven health-promoting traits. This book is a reflection of one of the international advanced courses of the Graduate School VLAG of Wageningen University, The Netherlands. The focus 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.The 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. Table of contents : - Foreword 9 Introduction Food fermentation: an introduction 13 Rob Nout Biodiversity Diversity of lactic acid bacteria 21 Willem M. de Vos Fungal biodiversity and food 29 Teun Boekhout and Robert Samson Product technology African fermented foods: role of yeasts 45 Lene Jespersen Sourdough Fermentation 53 Rudi F. Vogel and Loveness K. Nyanga Application of lactic acid bacteria in dairy starters 61 Wilco C. Meijer and Hans B. Brandsma The role of fermentation in food preservation and food quality 69 Stanley Brul Functionality: health Molecular approaches to study the role of lactic acid bacteria in gut health 79 Elaine E. Vaughan Nutraceutical production in fermented foods 87 Jeroen Hugenholtz Health functionality of fermented soybean foods 95 Rob Nout. Functionality: flavour & ingredients Engineering of important flavour compounds 103 Gerrit Smit High throughput selection of flavour starters 115 Johan E.T. van Hylckama Vlieg, Alexandra Boelrijk and Wim J.M. Engels European legislation for fermented foods and ingredients 125 Piet W.M. van Dijck Models and control Models and control of bacterial fermentations 137 Marcel H. Zwietering Models for mould growth and process design in solid-state fermentation 147 Arjen Rinzema Modelling of food quality 159 Tiny van Boekel OMICS Proteomics 171 Birgit Hasenack, Jean-Paul Vincken and Rob Nout Molecular analysis of host-microbe interactions in the gastrointestinal tract 179 Michiel Kleerebezem Microbial metabolomics: replacing trial and error by the unbiased selection and ranking of targets 191 Mariet J. van der Werf and Karin Overkamp The future of ~omics in the food industry 199 Jianfen Liang, Jan Sikkema, Rob Nout and Willem M. de Vos Contributors 205 Index 209.