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Characterisation of Fermented Grain-based Raw Materials and Foods
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The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products.
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Keywords
- analytical methods
- Biochemical characterisation
- Chemical characterisation
- food constituents
- food fermentation
- Food Microbiology
- Science Engineering and Technology
- thema EDItEUR::P Mathematics and Science::PN Chemistry
- thema EDItEUR::P Mathematics and Science::PN Chemistry::PND Food chemistry
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Links
DOI: 10.11116/9789461667410Editions