How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability (Advances in Food and Nutrition Research)

Toldra, Fidel (EDT)/ Wang, Yaqin (EDT)

Academic Press Inc（2026/08発売）

• 製本 Hardcover:ハードカバー版／ページ数 258 p.
• 言語 ENG
• 商品コード 9780443432149

Full Description

Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

Contents

1. What is the role of fermented plant foods in sustainable and secure food systems?
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