Open access peer-reviewed Edited Volume

Frontiers and New Trends in the Science of Fermented Food and Beverages

Edited by Rosa Lidia Solís-Oviedo

Autonomous University of Chihuahua

Co-editor:

Ángel De La Cruz Pech-Canul

CONACyt - Autonomous University of Chihuahua

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

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Frontiers and New Trends in the Science of Fermented Food and BeveragesEdited by Rosa Lidia Solís-Oviedo

Published: February 20th 2019

DOI: 10.5772/intechopen.73404

ISBN: 978-1-78985-496-1

Print ISBN: 978-1-78985-495-4

Copyright year: 2019

Books open for chapter submissions

1650 Total Chapter Downloads

chaptersDownloads

Open access peer-reviewed

1. Alcoholic Beverages and Human Health: An Overview

By Oladipo Iyabo Christianah

134

Open access peer-reviewed

2. Usage of Kombucha ‘Tea Fungus’ for Enhancement of Functional Properties of Herbal Beverages

By Viduranga Yashasvi Waisundara

173

Open access peer-reviewed

3. The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

By Jose Luis Aleixandre-Tudo and Wessel du Toit

371

Open access peer-reviewed

4. Probiotic, Prebiotic and Synbiotic Products in Human Health

By Nicoleta-Maricica Maftei

174

Open access peer-reviewed

5. African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

By Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie

264

Open access peer-reviewed

6. Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

By Jesús Alejandro Aldrete-Tapia, Dalia Elizabeth Miranda-Castilleja, Sofia Maria Arvizu-Medrano, Ramón Álvar Martínez-Peniche, Lourdes Soto-Muñoz and Montserrat Hernández-Iturriaga

178

Open access peer-reviewed

7. Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages

By Waldir Desiderio Estela Escalante

193

Open access peer-reviewed

8. Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries

By Ángel De La Cruz Pech-Canul, David Ortega, Antonio Garcia-Triana and Rosa Lidia Solís-Oviedo

163

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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