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Full Description
Fermented Foods for Wellness: Understanding Processes and Biosensors delves into the beneficial impact of fermented foods on reducing chronic inflammation, which is linked to numerous diseases. The book comprehensively explores how fermented foods like miso, kefir, and turmeric can enhance bioavailability and promote an anti-inflammatory response in the body. By examining the role of inflammation in various health conditions such as Inflammatory Bowel Disease and arthritis, the book provides valuable insights into the relationship between diet and health.
The second section, titled The Industrial Fermentation Process, discusses how biosensor technology deciphers complex flavor compounds in fermented foods. It highlights sustainable fermentation practices and their transformative impact on various industries. The book underscores the importance of optimizing bioreactors to create ideal conditions for microbial growth, thus paving the way for future product development. By combining scientific research with practical applications, this book serves as an essential guide for understanding the intersection of nutrition, health, and industrial processes.
Contents
SECTION 1
1. Introduction
2. Fermented Foods: Nature's Microbial Magic
3. The Link Between Fermented Foods and Inflammation
4. Fermented Foods for Digestive Wellness
5. Fermented Foods as Anti-Inflammatory Allies
6. Harnessing the Power of Fermented Foods
7. Nutrition and Health Integration in Child and Maternal Mental Health: Exploring the Role of Fermented Foods in Mitigating Inflammation
8. Extraction and identification of functional bioactive compounds from fermented food
9. The role of turmeric in functional food as an anti-inflammatory agent
10. Understand the Inflammatory mechanism of Miso
11. Immunomodulator and Inflammation study of Kefir
12. Fermented Foods Identification Through Advanced Biosensor Detection
13. Recent Advances in Electrochemical Biosensors and Sensors for Food Authentication
14. Electrochemical Biosensors for Screening of Food-borne Pathogens
SECTION 2 Industrial fermentation processes
15. Introduction to Fermentation Engineering Process
16. Sustainable Fermentation Technology
17. Chemistry and Chemical Engineering for Sustainable Development of Fermented food
18. Thermodynamic investigation of Fermented food
19. Conclusion
