Enhancing Nutrient Profile, Safety, and Sustainability with Fermentation Technology

Know about the book -

Enhancing Nutrient Profile, Safety, and Sustainability with Fermentation Technology is written by Xi Feng and published by Frontiers Media SA. It's available with International Standard Book Number or ISBN identification 2832560989 (ISBN 10) and 9782832560983 (ISBN 13).

Fermentation is a metabolic process that improves the nutrition density of foods. It can convert food components to small molecules through enzymatic action. Historically, many foods have undergone fermentation, including meat, fish, dairy, vegetable, soybeans, etc. to enhance a variety of qualities, including but not limited to nutrition content, safety and preservation, sustainability, appearance, texture, aroma, and flavor. Fermentation as a processing technology has been utilized for thousands of years; however, limited research is available to develop optimized and cost-effective methods to utilize fermentation to improve nutrient bioavailability, while also considering sustainability and food safety. These gaps limit the development and commercialization of sustainable nutrient-rich fermented foods, and access to these healthy foods.