About Book

Fermentation is a metabolic process through which organic compounds are converted into energy, without the involvement of an oxidizing agent. However, fermentation is not one size fits all. There is actually incredible diversity when it comes to fermentation processes, as different microorganisms house different mechanisms for the conversion of glucose into energy. Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. Fermented foods are widely used in developing countries as one of the most staple food sources, playing a key factor in human being healthy foods for centuries. With the advance of biotechnologies, tremendous applications and techniques have been introduced intensively into fermented food studies, revealing various aspects of fermented food such as microorganism, production process, metabolites, and healthy values of these foods. This book will discuss the recent aspects of biotechnology and biochemistry applications in fermented foods, as well as technological relevancy in fermented food production. It deals with food security, acidified foods, traditional fermented foods, alternative foods, functional foods, food metabolomics and food technology. This book provides detailed explanation of the various concepts and applications of fermentation. It picks up individual branches and explains their need and contribution in the context of the growth of the field of food science. Most of the topics introduced in this book cover new techniques and the applications of this subject. This book attempts to assist those with a goal of delving into the field of food science.

Preface............................................................................................................v

Chapter 1 Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects............................................1

Abstract...................................................................................................1

1. Introduction............................................................................................1

2. The basic physical and chemical properties of polyols................3

3. The basic spread-/chocolate-making process in laboratory..........8

4. The basic physical and chemical characteristics of spreads.........9

5. Conclusions..........................................................................................21

Acknowledgements.............................................................................22

Chapter 2 Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods..............................28

Abstract.................................................................................................28

1. Introduction..........................................................................................29

2. Fundamentals of food metabolomics..............................................29

3. The process of food metabolomics analysis..................................31

4. Food metabolomics of fermented foods.........................................44

5. Role of food metabolomics in the development of functional

foods......................................................................................................46

6. Future prospects..................................................................................46

7. Conclusion............................................................................................47

Acknowledgements.............................................................................47

Chapter 3 Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients........................................................55

Abstract ................................................................................................55

1. Introduction..........................................................................................56

2. Description of pulses and an overview of their composition...56

3. Fermentation and fermented pulse foods in developing

nations...................................................................................................59

4. Major functional components in fermented pulse-based foods

and effects of fermentation on them...............................................63

5. Development of novel functional foods from fermented

pulses.....................................................................................................70

6. Conclusion and future prospects.....................................................71

Acknowledgements.............................................................................71

Chapter 4 Açaí (Euterpe oleracea) and Bacaba (Oenocarpus bacaba) as

Functional Food.........................................................................................86

Abstract.................................................................................................86

1. Introduction..........................................................................................87

2. Açaí and bacaba as functional food................................................88

3. Chemical composition of açaí and bacaba.....................................90

4. Methods for obtaining vegetable oils.............................................95

5. Anthocyanins extraction by SFE......................................................98

6. Conclusion............................................................................................99

Chapter 5 A Prominent Superfood: Spirulina platensis...................................108

Abstract ..............................................................................................108

1. Introduction........................................................................................109

2. Utilization of S. platensis worldwide...........................................115

3. Utilization of S. platensis for health.............................................118

4. Conclusions........................................................................................125

Acknowledgements...........................................................................125

Chapter 6 Alternative Foods — Marketing Perspectives on the Production

and Distribution Systems.....................................................................140

Abstract...............................................................................................140

1. Introduction........................................................................................141

2. Food system economics...................................................................142

3. The marketing of alternative foods...............................................145

4. Research design.................................................................................148

5. Results.................................................................................................150

6. Discussion and managerial implications......................................159

7. Conclusion..........................................................................................161

Chapter 7 Lactic Acid Bacteria in Philippine Traditional Fermented

Foods..........................................................................................................165

1. Introduction........................................................................................167

2. Regional fermented specialties in the Philippines.....................168

3. Research initiatives on LAB from Philippine fermented

foods....................................................................................................169

4. Probiotics and functional foods.....................................................176

5. Future perspectives .........................................................................180

Chapter 8 Acidified Foods: Food Safety Considerations for Food

Processors..................................................................................................187

1. Introduction........................................................................................187

2. Acidified foods..................................................................................187

3. Pathogens of concern.......................................................................189

4. Control measures for ensuring food safety of acidified

foods....................................................................................................191

5. Acified food guidance......................................................................191

6. Recalls..................................................................................................194

Chapter 9 Achieving Household Food Security: How Much Land is

Required? .................................................................................................197

1. Introduction........................................................................................197

2. Methodology .....................................................................................198

3. The findings ......................................................................................201

4. Minimum land area requirements: Comparisons with other

studies ................................................................................................209

5. Other strategies for increasing food security .............................210

6. Implications for biofuel production .............................................211

7. Acknowledgments ...........................................................................212

8. Glossary .............................................................................................212

Citation......................................................................................................217

Index...........................................................................................................219

About Author

Jennifer Luis pursued her Ph.D. in Food Science from Science University, Yeovil. She has wide-ranging areas of academic and research interests, which include safety in the food chain, antibiotics resistance and drug development, food nutrition and food quality analysis. She is a Research Associate at Technical Institute, Leipzig. She has numerous articles, papers and book chapters to her credit. Luis has won several awards and recognitions for her researches and services. She has been an eminent speaker in seminars across Europe, America and Asia.