Fermented Foods for Wellness

Understanding Processes and Biosensors
Erscheinungsjahr 2025
ISBN: 978-0-443-31650-0
Verlag: Elsevier Science

Buch, Englisch, 380 Seiten, Format (B × H): 191 mm x 235 mm

As autoimmune disease, gut disorders and mental health conditions continue to plague society, food has become the forefront of medicine to help fight disease and maintain better health and well-being. Fermented Foods for Wellness: Understanding Processes and Biosensors, examines how fermented foods can impact an anti-inflammatory response in the body, thus reducing chronic inflammation, the cause of myriad diseases. Part one of Fermented Foods for Wellness: Understanding Processes and Biosensors, takes a deep dive into the landscape of inflammation and its role in various health conditions such as Inflammatory Bowel Disease, gastrointestinal and digestive health, arthritis, and cardiovascular and mental health. It looks at the role of fermented foods like miso, kefir, and the superfood turmeric and how their increased bioavailability can reduce an inflammatory response in the body. In section two, titled The Industrial Fermentation Process, experts decipher complex flavor compounds that characterize fermented foods through biosensor technology. Authors highlight the evolving landscape of sustainable fermentation, and the transformative impact this approach has on various industries to create ideal conditions for microbial growth. Such approaches can optimize bioreactors for future new product development.

Autoren/Hrsg.

Aslam, Muhammad Shahzad

Cebeci, Fatma

Haghi, A K

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

SECTION 1
1. Introduction
2. Fermented Foods: Nature's Microbial Magic
3. The Link Between Fermented Foods and Inflammation
4. Fermented Foods for Digestive Wellness
5. Fermented Foods as Anti-Inflammatory Allies
6. Harnessing the Power of Fermented Foods
7. Nutrition and Health Integration in Child and Maternal Mental Health: Exploring the Role of Fermented Foods in Mitigating Inflammation
8. Extraction and identification of functional bioactive compounds from fermented food
9. The role of turmeric in functional food as an anti-inflammatory agent
10. Understand the Inflammatory mechanism of Miso
11. Immunomodulator and Inflammation study of Kefir
12. Fermented Foods Identification Through Advanced Biosensor Detection
13. Recent Advances in Electrochemical Biosensors and Sensors for Food Authentication
14. Electrochemical Biosensors for Screening of Food-borne Pathogens

SECTION 2: - Industrial fermentation processes
15. Introduction to Fermentation Engineering Process
16. Sustainable Fermentation Technology
17. Chemistry and Chemical Engineering for Sustainable Development of Fermented food
18. Thermodynamic investigation of Fermented food
19. Conclusion

Über Autor(innen)

Aslam, Muhammad Shahzad
Dr. Muhammad Shahzad Aslam is currently working in the School of Traditional Chinese Medicine, Xiamen University Malaysia. He is recognized as a 1% top reviewer according to Web of Science in 2017, 2018 and 2019 in multidisciplinary, cross-disciplinary, and clinical medicine fields, respectively. He has served as honorary academic editor in several journals and has more than 8 years of experience in peer review and academic editing.

Haghi, A K
A. K. Haghi, has written, co-written, edited or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 3700 citation. He is currently a senior material engineering consultant in the UK. He has received several grants, consulted for several major corporations, and is a frequent speaker to national and international audiences. He has served as a member of the Canadian Research and Development Center of Sciences & Cultures and the Research Chemistry Centre, Coimbra, Portugal and supervised several PhD and MSc theses at the University of Guilan (UG) and co-supervised international doctoral projects. He holds a BSc in urban and environmental engineering from the University of North Carolina and holds two MSc, one in mechanical engineering from North Carolina State University and another one in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne.

Cebeci, Fatma
Fatma Cebeci is currently an Assistant Professor at Nutrition and Dietetics Department, Bayburt University. She earned her Bachelor and Master degrees for Food Engineering in Turkiye. Later, she finished her PhD in biomedical sciences at University of East Anglia, UK in 2017. Her research interests are in chemistry and health, the effects of fermented foods and the microbiome.