Introduction

Shetty K.; Ranilla L.G. · Fermentation Biotechnology for Functional Foods (2025) · DOI: 10.1201/9781003605300-1

Resumen

This book brings together diverse culturally relevant and locally developed fermented foods and some beverages from different regions of the world. The focus is on metabolic processes associated with fermentation, with several examples that add health-relevant functional qualities across different food matrixes. The knowledge of the metabolic processes of fermentation of diverse food substrates and their health-relevant functional benefits provides a range of strategies towards the development and improvement of these processes to further advance the quality of global food systems towards health benefits. The metabolic understanding of food matrixes and the associated microbial interactions allows the integration of a wider diversity of food systems towards sustainable solutions, advancing food security and health, especially in terms of modern challenges of noncommunicable chronic disease. This book contains 26 chapters from the Americas, Africa, Europe and Asia, bringing together fermentation processes of diverse food matrixes and their microbial processing with several examples of health-targeted functional benefits.

Instituciones: Universidad Católica de Santa María