"Frontiers and New Trends in the Science of Fermented Food and Beverages" ed. by Rosa Lidia Solís-Oviedo, et al.

This volume is dedicated to fermented foods and contributed to the progress of modern societies.

Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.


Contents
1.Alcoholic Beverages and Human Health: An Overview
2.Usage of Kombucha ‘Tea Fungus’ for Enhancement of Functional Properties of Herbal Beverages
3.The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking
4.Probiotic, Prebiotic and Synbiotic Products in Human Health
5.African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values
6.Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium
7.Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages
8.Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries



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