Main description:

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.

Contents:

Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods

1 In insight into indigenous fermented foods for the tropics 2 African Cereal-Based Fermented Products 3 Asian Cereal-Based Fermented Products 4 South American Cereal-Based Fermented Products 5 African Legume, Pulse and Oil Seeds-Based Fermented Products 6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products 7 South American Fermented Legume, Pulse and Oil Seeds-Based Products 8 African Fermented Fish and Meat-Based Products 9 Asian Fermented Fish and Meat-Based Products 10 South American Fermented Fish and Meat-Based Products 11 African Fermented Dairy-Based Products 12 Asian Fermented Dairy-Based Products 13 South American Fermented Dairy-Based Products 14 African Fermented Vegetable and Fruit-Based Products 15 South American Fermented Fruit-Based Products 16 African Fermented Root and Tuber-Based Products 17 Asian Fermented Root and Tuber-Based Products 18 South American Fermented Root and Tuber-Based Products 19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods 20 Fermented Foods and Immunological Effects in Human and Animal Models

Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods 21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods 22 Metabolomics and its Application in Fermented Foods 23 Proteomics and Transcriptomics and their Application in Fermented Foods 24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods 25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion 26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products 27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods 28 Novel Food Processing Techniques and Application for Fermented Foods 29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities

Section 3: Safety and Quality of Fermented Foods 30 Occurrence of Mycotoxins in Fermented Tropical Foods 31 Presence of Pathogenic Microorganisms in Fermented Foods 32 Occurrence of Biogenic Amines in Fermented Foods 33 Contamination of Fermented Foods with Heavy Metals

Section 4: Packaging and Marketing of Indigenous Fermented Foods 34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities 35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics

Section 5: Future Prospects

36 Future Prospects for Indigenous Fermented Foods from the Tropics