Trending Topics on Fermented Foods

Martin, José Guilherme Prado, de Dea Lindner, Juliano, Melo Pereira, Gilberto Vinícius de

Trending Topics on Fermented Foods
  • 出版商: Springer
  • 出版日期: 2024-10-24
  • 售價: $10,590
  • 貴賓價: 9.5 折 $10,061
  • 語言: 英文
  • 頁數: 458
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 3031719999
  • ISBN-13: 9783031719998

    • 海外代購書籍(需單獨結帳)

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商品描述

This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food's microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.

商品描述(中文翻譯)

本書介紹了發酵食品研究的趨勢，介紹了與餐廳食品發酵相關的成功案例、普及發酵食品的想法，以及旨在規範發酵食品生產和行銷的開創性和啟發性倡議。發酵技術已被使用了數千年來生產各種食品。在過去幾十年中，研究越來越多地專注於發酵食品的微生物組，揭示了細菌、真菌和病毒的生態主要方面及其對產品質量的影響。最近，研究集中於發酵食品的功能性，顯示出與其消費相關的健康益處。食品發酵的科學發展迅速，主要得益於全球研究中廣泛使用的基於組學的方法。因此，儘管有關發酵食品和飲料生產中生物過程微生物學的內容非常豐富，但該領域的研究不斷提供新的見解。

作者簡介

JOSÉ GUILHERME PRADO MARTIN

Guilherme is a Biologist graduated from São Paulo State University (UNESP, Brazil) with a Master and PhD in Food Science and Technology from "Luiz de Queiroz" College of Agriculture (ESALQ / USP, Brazil). He was visiting researcher at Agriculture and Food Development Authority (TEAGASC, Ireland) in 2021-2022. Currently, Guilherme is Associated Professor at Department of Microbiology, Federal University of Viçosa (UFV, Brazil) and advisor in the Agricultural Microbiology Graduate Program (PPGMBA/UFV). Guilherme is the head of the Microbiology of Fermented Products Laboratory (FERMICRO), whose researchers' team have been investigating the microbiome of a large range of fermented products, such as artisanal cheeses, kombucha, sourdough breads, alcoholic beverages, among others, including initiatives for development of biomaterials based on bacterial and fungi for industrial application. Besides that, he is coordinator of the Microbiology of Fermented Foods Research Group at UFV (CNPq). In 2022, Guilherme published the book "Microbiologia de Alimentos Fermentados", the first textbook in Portuguese focused on fermented foods (Blücher Publisher). He is the developer of the board game "Colônia" aimed at teaching the microbiology of bioprocesses for food production. Finally, Guilherme is the creator and coordinator of the itinerant science project named "Fermenta Móvel", financed by the Ministry of Science, Technology and Innovations (MCTI) of the Federal Government of Brazil, focused on the popularizing of fermented foods' health benefits.

JULIANO DE DEA LINDNER

Degree in Pharmacy and Biochemistry; Master in Food Safety Technology from the University of Parma (Italy); Quality Controler at Parmalat Italy S.p.A.; PhD in Food Science and Technology from the University of Parma; Post-Doctorate in Agro-food Biotechnology in the Post-Graduate Program in Bioprocess Engineering and Biotechnology at the Federal University of Paraná (Brazil); Founder of the companies Incorpore Foods Ltda (Brazil), Planttcê Ltda (Brazil), and Nutriplus S.r.l. (Italy). Currently, Associate Professor at the Federal University of Santa Catarina (UFSC, Brazil) in the Food Science and Technology Department. Coordinator of the Food Technology and Bioprocess Research Group at UFSC. Permanent professor of the UFSC postgraduate programs in Food Science (PPGCAL) and Biotechnology and Biosciences (PPGBTC). Member of the International Dairy Federation (FIL-IDF) in the permanent international committee for Microbiological Hygiene. Member of the Brazilian Association for Food Protection (ABRAPA) and International Association for Food Protection (IAFP). Ad hoc consultant for Brazilian, Italian, and Polish research support agencies for evaluation of research projects for public funding. Consultant for the food industry in the development of technological processes and products with more than 100 SKUs currently on the world market.

GILBERTO VINÍCIUS MELO PEREIRA

Gilberto Vinícius de Melo Pereira holds a Bachelor's degree in Food Engineering with Honor and Distinction from the Federal University of Lavras, a Master's degree in Agricultural Microbiology from same institution, and a Ph.D. in Bioprocess Engineering and Biotechnology with Scientific Merit from the Federal University of Paraná. Currently, he is a professor in the Department of Bioprocess Engineering and Biotechnology at the Federal University of Paraná. Under his leadership, a dedicated team of researchers is exploring diverse projects related to cocoa, coffee, probiotics, cheeses, kefir, vinegar, fermented beverages of indigenous peoples, microalgae, production of functional biomolecules, and viruses associated with fermented foods. His research portfolio covers a wide array of topics, such as microbiome construction and simulation, advanced techniques for analysing microbial diversity, microorganism selection for biotechnological applications, and fermentation process engineering. He is recognized as a distinguished Productivity Researcher by the Brazilian Ministry of Science and Technology and has authored over 200 publications, including scientific papers, review articles, book chapters, and patents. These works have been cited more than 6,000 times according to Google Scholar (h-index = 38). His significant contributions to the field have earned him recognition as one of the top researchers in the world in 2023 according to the updated science-wide author databases of standardized citation indicators by Elsevier.

RAMESH C. RAY

Ramesh C. Ray FNAAS, FNABS is currently working as Adjunct Professor, Center for Industrial Biotechnology Research, Siksha 'O' Anusandhan (SOA) deemed to be University, Khandagiri, Bhubaneswar, India, former principal scientist (Microbiology) and head of the ICAR-Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 40 years of research experience in agriculture, food, and industrial microbiology; published 145 research and review papers in national and international journals; 75 books chapters, edited/co-edited 24 books published by Springer, CRC, and Elsevier; and co-authored three books and received more than 8250 citations. He was a guest faculty to Department of Botany and Microbiology, Utkal University, Orissa (India), and visiting professor/scientist at several universities and research institutes in India and abroad and consultant to International Potato Centre, Lima, Peru, on sweet potato. He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, and the National Academy of Biological Sciences, Chennai, India.

作者簡介(中文翻譯)

**JOSÉ GUILHERME PRADO MARTIN**

Guilherme 是一位生物學家，畢業於巴西聖保羅州立大學（UNESP），並在“路易斯·德·奎羅茲”農業學院（ESALQ / USP）獲得食品科學與技術的碩士和博士學位。他於2021年至2022年間擔任愛爾蘭農業與食品發展局（TEAGASC）的訪問研究員。目前，Guilherme 是巴西維索薩聯邦大學（UFV）微生物學系的副教授，並擔任農業微生物學研究生課程（PPGMBA/UFV）的指導教授。Guilherme 是發酵產品微生物學實驗室（FERMICRO）的負責人，該實驗室的研究團隊正在研究各種發酵產品的微生物組，包括手工起司、康普茶、酸種麵包、酒精飲料等，並包括基於細菌和真菌的生物材料開發的工業應用倡議。此外，他還是UFV發酵食品研究小組（CNPq）的協調員。2022年，Guilherme出版了《Microbiologia de Alimentos Fermentados》一書，這是第一本專注於發酵食品的葡萄牙語教科書（Blücher出版社）。他還開發了名為《Colônia》的桌上遊戲，旨在教授食品生產的生物過程微生物學。最後，Guilherme 是名為《Fermenta Móvel》的流動科學項目的創始人和協調員，該項目由巴西聯邦政府科學、技術與創新部（MCTI）資助，專注於普及發酵食品的健康益處。

**JULIANO DE DEA LINDNER**

擁有藥學和生物化學學位；在帕爾馬大學（意大利）獲得食品安全技術碩士學位；曾任帕瑪拉特意大利公司（Parmalat Italy S.p.A.）的質量控制員；在帕爾馬大學獲得食品科學與技術博士學位；在巴西巴拉那聯邦大學的生物過程工程與生物技術研究生課程中進行農業食品生物技術的博士後研究；創辦了巴西的 InCorpore Foods Ltda、Planttcê Ltda 和意大利的 Nutriplus S.r.l.。目前，他是巴西聖卡塔琳娜聯邦大學（UFSC）食品科學與技術系的副教授。擔任UFSC食品技術與生物過程研究小組的協調員。是UFSC食品科學（PPGCAL）和生物技術與生物科學（PPGBTC）研究生課程的常任教授。是國際乳製品聯合會（FIL-IDF）微生物衛生常設國際委員會的成員。也是巴西食品保護協會（ABRAPA）和國際食品保護協會（IAFP）的成員。擔任巴西、意大利和波蘭研究支持機構的臨時顧問，負責評估公共資金的研究項目。為食品行業提供顧問服務，開發技術流程和產品，目前在全球市場上有超過100個SKU。

**GILBERTO VINÍCIUS MELO PEREIRA**

Gilberto Vinícius de Melo Pereira 擁有巴西拉夫拉斯聯邦大學的食品工程榮譽學士學位、同一機構的農業微生物學碩士學位，以及巴西巴拉那聯邦大學的生物過程工程與生物技術博士學位，並獲得科學優異獎。目前，他是巴西巴拉那聯邦大學生物過程工程與生物技術系的教授。在他的領導下，一支專注的研究團隊正在探索與可可、咖啡、益生菌、起司、克非爾、醋、土著人民的發酵飲料、微藻、功能性生物分子的生產以及與發酵食品相關的病毒等多樣化項目。他的研究組合涵蓋了廣泛的主題，如微生物組的構建與模擬、分析微生物多樣性的先進技術、微生物等。

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