How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability
Gebonden Engels 2026 9780443432149Samenvatting
How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.
Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
Specificaties
Lezersrecensies
Inhoudsopgave
Michael Gänzle
2. Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits
Ying Zhou
3. Beyond dairy: The science and sustainability of plant-based yogurt alternatives
Yan Xu
4. Designing fermentation to enhance oat and faba bean properties
Rossana Coda, Silvia Cera, Fabio Tuccillo and Nicole Parviainen
5. The role of fermentation in digestion of plant-based food
Ndegwa Henry Maina
6. Fermented Plant-Based Diets and Gut Health: A Critical Evaluation
Yaqin Wang
7. B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact
Fengyuan Liu
8. TBD
Mingsheng Dong
9. Legume Fermentation: Nutritional Benefits and Emerging Applications
Carlo Giuseppe Rizzello, Michela Verni, Giuseppe Perri and Arianna Vari
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