Unlock the Secrets of Indigenous Fermented Foods in the Tropics

Discover the wealth of fermented foods from Africa, Asia, and South America in “Indigenous Fermented Foods for the Tropics”. This comprehensive book provides in-depth insights into the production, composition, and potential developments of these traditional food products, highlighting their nutritional, physicochemical, and health beneficial aspects.

Uncover the Composition and Health Benefits of Fermented Foods

Explore the innovative techniques used to investigate the composition of fermented food products, including their microbiota, and learn how to improve the fermentation process to yield better nutritional constituents, health beneficial components, and sensory qualities. Delve into the safety aspects of fermented foods and understand the crucial role of technology and innovations in enhancing their quality and safety.

Packaging and Marketing Strategies for Fermented Foods

Get valuable insights into the packaging and marketing of fermented food products, and find out about the future prospects of these products in the tropics. Whether you’re a food scientist, researcher, or entrepreneur, this book provides new perspectives and recent information to complement existing texts on indigenous fermented foods.

Key features of this book include:

• Detailed information on fermented foods from Africa, Asia, and South America, based on the raw materials used
• Innovative techniques for improving indigenous fermented foods and investigating their composition
• Upgrading traditional technologies used in the production of fermented products
• Covers the role of technology and innovations in enhancing quality and safety of fermented foods

Stay ahead in the rapidly growing market of fermented food and beverage products, and discover the vast potential of these traditional food products from the tropics.

Product Details:

• Publisher: Elsevier Science
• Publication Date: January 21, 2023
• Language: English
• ISBN: 9780323983419, 9780323985536