Characterisation of Fermented Grain-based Raw Materials and Foods

Analytical Methods from the HealthFerm Project

292 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Leuven University Press
• ISBN: 9789462705111
• Sprache: Englisch
• Erscheinungsdatum: 25.02.2026
• Größe: 234 x 156 mm
• Verlag: Leuven University Press
• Herausgegeben von: Yamina de Bondt, Arno G. B. Wouters, Kati Katina