Indigenous Fermented Foods for the Tropics

Front Cover
Indigenous Fermented Foods for the Tropics
Copyright Page
Contents
List of contributors
Foreword
Preface
1 An insight into indigenous fermented foods for the tropics
1.1 Introduction
Acknowledgments
References
1 Overview, production and composition (health and nutritional), microbiota of fermented foods
2 African cereal-based fermented products
2.1 Introduction
2.2 Biochemistry of cereal fermentation
2.3 Nutritional composition of African cereal-based fermented products
2.4 Health-promoting constituents of African-based cereal fermented products
2.5 Microbiota of African-based cereal fermented products
2.6 Conclusion and future directions
Acknowledgments
References
Further reading
3 Asian fermented cereal-based products
3.1 Introduction
3.2 Biochemistry of Asian fermented cereal-based products
3.3 Nutritional composition and functionality of Asian fermented cereal-based products
3.4 Health-promoting constituents of Asian fermented cereal-based products
3.4.1 Food safety and shelf-life extension of Asian cereal-based fermented foods
3.4.2 Potential Prebiotic from cereal-based fermented foods
3.5 Microbiota of Asian fermented cereal-based products
3.6 Conclusion and future directions
References
Further reading
4 South American fermented cereal-based products
4.1 Introduction
4.2 Biochemistry of cereal fermentation
4.3 Nutritional composition of South American fermented cereal products
4.4 Health-promoting constituents of South American fermented cereal products
4.5 Microbiota of South American fermented cereal products
4.6 Conclusion and future directions
References
5 African legume, pulse, and oilseed-based fermented products
5.1 Introduction
5.2 Fermented food products from African legumes, pulses, and oil seeds
5.2.1 Biochemistry of African legume-, pulse-, and oil seed-based fermented products
5.2.2 Nutritional composition of fermented foods from African legumes, pulses, and oilseeds
5.2.3 Health-promoting constituents of African legume-, pulse-, and oil seed-based fermented products
5.2.4 Microbiota of African legume-, pulse-, and oil seed-based fermented products
5.2.4.1 Microbiology of ugba
5.2.4.2 Iru or Dawadawa and Ogiri
5.2.4.3 Sigda
5.2.4.4 Tunganee
5.3 Conclusions and future perspective
References
Further reading
6 Asian fermented legumes, pulses, and oil seed-based products
6.1 Introduction
6.2 Lactic acid bacteria
6.3 Effect of fermentation on legumes and pulse-based fermented foods
6.3.1 Nutritional components obtained from the fermentation legumes
6.3.1.1 Protein and amino acids
6.3.1.2 Carbohydrates and starch fractions
6.3.1.3 Fats and fatty acids
6.3.1.4 Ash and mineral composition
6.3.1.5 Vitamins
6.3.2 Functional components in fermented pulse-based foods
6.3.2.1 Phenolic compounds
6.3.2.2 Protease inhibitors, lectin, and phytates
6.3.2.3 Fiber and saccharides
6.3.2.4 Proteins and peptides
6.4 Conclusion and future prospective
References
7 South American fermented legume, pulse, and oil seeds-based products
7.1 Introduction
7.1.1 Cauim
7.1.2 Chicha of chontaduro (sweet chicha)
7.1.3 Chicha of morete
7.1.4 Peanut Chicha
7.1.5 Aloja—paraguay
7.1.6 Fermented cocoa
7.2 Biochemistry of South American fermented legume, pulse, and oil seeds-based products
7.3 Nutritional composition of South American fermented legume, pulse, and oil seeds-based products
7.4 Health-promoting constituents of South American fermented legume, pulse, and oil seeds-based products
7.5 Microbiota of South American fermented legume, pulse, and oil seeds-based products
7.6 Conclusions and future directions
Acknowledgments
References
8 African fermented fish and meat-based products
8.1 Introduction
8.1.1 Fermentation mechanism and its biochemistry
8.1.1.1 Natural/traditional fermentation (spontaneous)
8.1.1.2 Artificial fermentation (nonspontaneous)
8.2 Microorganisms involved in fermentation
8.2.1 Microorganism in African fermented meat
8.2.2 Microorganisms in fish fermentation
8.3 Meat fermentation
8.3.1 Fermented meat products in Africa
8.3.1.1 Soudjouk/Sucuk
8.3.1.2 Boubnita
8.3.1.3 Pastirma
8.3.1.4 Afo-nnama
8.3.1.5 Beirta, Miriss, and Dodery
8.3.1.6 Gueddid
8.3.1.7 Khlii/khlia
8.4 Fish fermentation in Africa
8.4.1 Fermented fish products in Africa
8.4.1.1 Momoni
8.4.1.2 Feseekh
8.4.1.3 Lanhouin
8.4.1.4 Adjuevan/Adjonfa
8.4.1.5 Guedj
8.5 Factors affecting fermentation in meat and fish
8.5.1 Intrinsic factors
8.5.1.1 pH
8.5.1.2 Meat/fish type
8.5.1.3 Fat content of the sample
8.5.2 Extrinsic factors
8.5.2.1 Temperature
8.5.2.2 Relative humidity
8.5.2.3 Air flow
8.6 Conclusion
References
9 Asian fermented fish and meat-based products
9.1 Introduction
9.2 Production of Asian fermented fish- and meat-based products
9.3 Biochemistry of meat and fish fermentation
9.4 Nutritional composition of Asian fish- and meat-based fermented products
9.5 Biological functions
9.5.1 Probiotics in Asian fermented fish- and meat-based products
9.5.2 Bioactive peptides in Asian fermented fish- and meat-based products
9.5.3 Lipid in Asian fermented fish- and meat-based products
9.6 Microbiota of Asian fish- and meat-based fermented products
9.7 Conclusion and future directions
Acknowledgments
References
10 South American fermented fish and meat-based products
10.1 Introduction
10.2 Fish-based fermented products
10.2.1 Fermentation biochemistry and microorganisms involved in the process
10.2.2 Nutritional composition and sensorial characteristics
10.2.3 Fermented fish for animal consumption and other uses
10.2.3.1 Fish hydrolysates: production of bioactive peptides and silage
10.3 Meat-based products
10.3.1 Salami
10.3.2 Pepperoni
10.3.3 Charqui (Carne seca)
10.3.4 Socol
10.3.5 Colonial sausage
10.3.6 Copa
10.3.7 Dry aged meat
10.4 Future trends
References
11 African fermented dairy-based products
11.1 Introduction
11.2 Biochemistry of dairy product fermentation
11.3 Nutritional composition of some African based fermented-dairy-products
11.3.1 Fermented milk
11.3.2 Amasi
11.3.3 Ergo
11.3.4 Fulani traditional fermented milk
11.3.5 Gariss
11.3.6 Ititu
11.3.7 Kindirimo
11.3.8 Leben/Lben
11.3.9 Nono/Nunu
11.3.10 Mabisi
11.3.11 Omashikwa
11.4 Health-promoting constituents of African based fermented products
11.4.1 Mitigation of lactose intolerance
11.4.2 Antioxidant activity
11.4.3 Immunostimulatory effects
11.4.4 Antihypertensive effect
11.4.5 Anticarcinogenic, antitumorigenic and antimutagenic effects
11.4.6 Probiotic effect
11.4.7 Anti-diabetic effects
11.4.8 Allergy, asthma and hypocholesterolemic effects
11.5 Microbiota of African dairy-based fermented products
11.6 Conclusion and future directions
References
12 Asian fermented dairy-based products
12.1 Introduction
12.2 An overview of fermented dairy products and their health benefits
12.3 Asian fermented dairy-based products
12.4 Dahi
12.5 Misti dahi
12.6 Chhu (Sheden)
12.7 Chhurpi
12.8 Lassi
12.8.1 Philu
12.8.2 Shrikhand
12.8.3 Dadih
12.8.4 Ayran
12.8.5 Kefir
12.8.6 Koumiss
12.8.7 Doogh
12.8.8 Kashk
12.9 Commercialization and internationalization of Asian fermented dairy products
12.10 Conclusion
References
13 South American fermented dairy-based products
13.1 Introduction—overview and background
13.2 Microbiota and biomolecular constituents of fermented dairy products
13.3 Technological processes and nutritional composition of Brazilian Artisanal cheeses
13.4 Health promoting constituents of fermented dairy products
13.5 Microbiota of fermented dairy products: artisanal cheeses
13.6 Conclusion and future directions
References
Further reading
14 African fermented vegetable and fruit-based products
14.1 Introduction
14.2 Different fermented African fruits and vegetables
14.3 Bio−chemistry of fruit and vegetable fermentation
14.3.1 Modification and occurrences occurring during the fermentation process
14.4 Nutritional composition of African fermented fruits and vegetable
14.5 Health-promoting constituents of African fruit and vegetable fermented products
14.6 Microorganisms involved in fermentation
14.7 Conclusion and future trends
Acknowledgment
References
15 South American fermented fruit-based products
15.1 Introduction
15.1.1 Fermented and nonalcoholic apple-based beverage
15.1.1.1 Overview of apple production in Brazil
15.1.1.2 Apple juice
15.1.1.3 Fermentation of apple juice
15.1.2 Kombucha
15.1.2.1 Kombucha market
15.1.2.2 Kombucha production
15.2 Biochemistry of fruit fermentation
15.3 Nutritional composition of fermented fruit-based products
15.3.1 Fermented and nonalcoholic apple-based beverage
15.3.2 Kombucha
15.4 Composition of kombuchas
15.5 Health-promoting constituents of fermented fruit-based products
15.5.1 Health benefits of the fermented and nonalcoholic apple-based beverage
15.5.2 Kombucha’s health benefits
15.6 Microbiota of fermented fruit-based products
15.6.1 Lactobacillus acidophilus
15.6.1.1 Health benefits of Lactobacillus acidophilus fermented fruit-based products
15.6.2 Saccharomyces boulardii
15.6.2.1 Health-promoting Saccharomyces boulardii of fermented fruit-based products
15.6.3 Kombucha microbiota
15.7 Conclusion and future directions
15.7.1 Saccharomyces boulardii
15.7.1.1 Fermented and nonalcoholic apple-based beverage
15.7.2 Future research opportunities of kombucha
References
16 African fermented root and tuber-based products
16.1 Introduction
16.2 Biochemistry of African fermented root- and tuber-based products
16.3 Nutritional composition of African fermented Root- and Tuber-based products
16.4 Health-promoting constituents of African fermented root and tuber based products
16.5 Microbiota of African fermented root- and tuber-based products
16.6 Conclusion and future directions
References
17 Asian fermented root and tuber-based products
17.1 Introduction
17.2 Traditional tubers and root crop-based Asian foods/beverages
17.3 Biochemistry of tuber fermentation
17.4 Prebiotic potential of fermented tubers and root crops
17.5 Health benefits of fermenting microflora—strains used for fermentation
17.6 Value-added fermented products from tubers and root crops
17.7 Safety aspects of fermented root and tuber based products
17.8 Conclusion and future direction
References
18 South American fermented root and tuber-based products
18.1 Introduction
18.1.1 Caxiri
18.1.2 Chicha
18.1.3 Cassava flour (farinha)
18.1.4 Parakari
18.1.5 Sour starch (polvilho azedo)
18.1.6 Tarubá
18.1.7 Tiquira
18.1.8 Yakupa
18.2 Biochemistry of fermentation of South American fermented root and tuber-based products
18.3 Nutritional composition of South American fermented root and tuber-based products
18.3.1 Caxiri
18.3.2 Chicha/Masato
18.3.3 Cassava Flour (Farinha)
18.3.4 Parakari
18.3.5 Sour starch (Polvilho azedo)
18.3.6 Tarubá
18.3.7 Tiquira
18.3.8 Yakupa
18.4 Health-promoting constituents of South American fermented root and tuber-based products
18.5 Microbiota of South American fermented root and tuber-based products
18.6 Conclusions and future directions
Acknowledgments
References
19 Fermented foods and gut microbiome: a focus on African Indigenous fermented foods
19.1 Introduction
19.2 Indigenous African fermented foods and gut microbiome
19.2.1 Indigenous African fermented dairy products and effect on gut microbiome
19.2.2 Indigenous African fermented cereal products and effect on gut microbiome
19.2.3 Indigenous African fermented legumes and effect on gut microbiome
19.3 African fermented foods in relation to the gut microbiome and health
19.3.1 African fermented foods and immune function as modulated by gut microbiome
19.3.2 African fermented foods and brain health as modulated by gut microbiome
19.3.3 African fermented foods and their anticancer effect as modulated by gut microbiome
19.3.4 African fermented foods and effect against cardiovascular diseases as modulated by gut microbiome
19.4 Postbiotics in African indigenous fermented foods and their health implication
19.5 Conclusion and future directions
Acknowledgment
References
20 Fermented foods and immunological effects in humans and animal models
20.1 Introduction
20.2 Purpose and benefits of fermented foods
20.3 Lactic acid bacteria in plant substrate fermentations
20.4 Lactic acid bacteria in animal substrate fermentations
20.4.1 Microorganisms and their growth sequence in fermentation
20.4.2 Types of functional metabolites (primary and secondary) produced
20.5 Postbiotics
20.6 Types of fermented edible plant products produced
20.6.1 Physiological effects (in-vitro/in-vivo) of lactic acid bacteria and mechanisms of action for possible amelioration ...
20.7 Immunological effects of lactic acid bacteria
20.7.1 The microbiome
20.8 Immunostimulatory effects of lactic acid bacteria fermentates
20.8.1 Lactic acid bacteria boost the immune system and reduce inflammation
20.9 Immunomodulation by prebiotics
20.10 Immunomodulation by probiotic bacteria
20.11 Fermented foods modulate the immune system
20.12 Fermented foods as immunoregulatory agents
20.13 Recommendations for future work
References
2 Innovative approaches for studying and improving the composition of fermented foods
21 Metagenomics for the identification and characterization of microorganisms in fermented foods
21.1 Introduction
21.2 Genomics and metagenomics
21.3 Metagenomics analytical workflow
21.4 Different metagenomic approaches: sequence and function-based metagenomics
21.4.1 Sequence-based approach
21.4.1.1 Next-generation sequencing
21.4.1.2 Whole genomics shotgun sequence
21.4.2 Function-based metagenomic approach
21.5 Applications of metagenomics in food fermentation
21.5.1 Metagenomics and characterization of fermenting microbiota
21.5.2 Metagenomics for the characterization of pathogenic microorganisms in food safety
21.5.3 Applications of metagenomics in food fraud and authentication
21.5.4 Application of metagenomics in starter culture selection and profiling
21.5.5 Application of metagenomics in genomic evolution and succession analysis
21.6 Conclusion
Acknowledgment
References
22 Metabolomics and its application in fermented foods
22.1 Introduction
22.2 Overview and process of food metabolomics
22.2.1 Study design
22.2.2 Experiment, sample collection, preparation, and extraction of metabolites
22.2.3 Data acquisition, treatment, and analysis
22.3 Metabolomics of fermented foods
22.3.1 LC-MS-based metabolomics of fermented foods
22.3.2 GC-MS-based metabolomics of fermented foods
22.3.3 Nuclear magnetic resonance -based metabolomics of fermented foods
22.3.4 Other forms of metabolomic analytical techniques
22.4 Conclusion and future perspectives
References
Further reading
23 Proteomics and transcriptomics and their application in fermented foods
23.1 Introduction
23.2 An overview and need for transcriptomics and proteomics in fermented foods
23.3 (Meta)-transcriptomic and (meta)-proteomic investigations in fermented foods
23.3.1 Maize products
23.3.2 Cassava-based fermented foods
23.3.3 Rice-based fermented foods
23.3.4 Soybean-based fermented foods
23.3.5 Fermented vegetable foods—case studies on Kimchi
23.3.6 Fermented dairy-based products
23.3.7 Fermented beverages
23.4 Conclusion and future perspectives
References
Further reading
24 Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods
24.1 Introduction
24.2 Previous industrial revolutions and the progress in fermented food production
24.2.1 Technological progress in fermented food production in the first, second, and third industrial revolution
24.2.2 Technological progress in fermented food production in the fourth industrial revolution
24.2.3 Evolution of fermented food production in the fourth industrial revolution
24.3 Fourth industrial revolution-related technology for the development and improvement of fermented foods
24.3.1 Sensing and computing
24.3.2 Advances in omics
24.3.3 The Internet of things in monitoring fermented food processes
24.3.4 Data-driven innovation
24.4 Future of technology in development and improvement of fermented foods
24.5 Conclusion
References
25 Starter cultures: an insight into specific applications in flavoring and health promotion
25.1 Introduction
25.2 Traditional and modern starter cultures
25.2.1 Bacteria as starter culture
25.2.2 Fungi as starter culture
25.2.2.1 Molds as starter culture
25.2.2.2 Yeast as a starter culture
25.3 Flavor-specific starter cultures
25.3.1 Application in dairy industry
25.3.2 Application in wineries and breweries
25.3.3 Application in vegetable fermentation
25.4 Starter cultures for health promotion
25.4.1 Starter cultures for gut health
25.4.2 Cholesterol-lowering potential of starter cultures
25.4.3 Vitamin supplementation by starter cultures
25.4.4 Probiotic starter cultures and cancer
25.4.4.1 Mechanism of cancer inhibition by starter cultures
25.4.4.2 Probiotics in cancer therapy
25.5 Conclusion
References
26 Bioactive constituents and potential health benefits of fermented seed products
26.1 Introduction
26.2 Influences of fermentation on bioactive components
26.2.1 Alkaloids
26.2.2 Bioactive peptides
26.2.3 Gamma-aminobutyric acid
26.2.4 Phenolic compounds
26.2.5 Polysaccharides
26.2.6 Soyasaponins
26.2.7 Terpenes
26.3 Bioactivities of fermented seeds and edible seeds
26.3.1 Antioxidant effect
26.3.2 Antiinflammatory effect
26.3.3 Analgesic effect
26.3.4 Antiobesity effect
26.3.5 Anticancer effect
26.3.6 Antiosteoclastogenic and antiosteoporotic effect
26.3.7 Enzyme modulatory effect
26.4 Conclusion and future directions
Funding
Disclosure statement
References
27 Equipment and machinery for improving the fermentation process of indigenous foods
27.1 Introduction
27.1.1 Processing of cassava tuber
27.1.2 Gari processing
27.1.3 Local production of gari
27.2 Improving the fermentation process of gari—the role of better process and machinery
27.2.1 Peeling and washing machine
27.2.2 Grating machine
27.2.3 Fermentation process
27.2.4 Dewatering machine
27.2.5 Sieving machine
27.2.6 Frying machine
27.2.7 Garifying of gari (cassava mash)
27.2.8 Storage techniques
27.3 Locust bean (dawadawa) processing
27.3.1 Local production process of locust bean
27.3.2 Improving the fermentation of locust bean– the role of better process and machinery
27.3.3 Improvement on cubing and packaging of locust bean condiment
27.4 Masa agria—a South American fermented food
27.4.1 Local production process for Masa agria
27.4.2 Improving the fermentation process of Masa agria—the role of better process and machinery
27.5 Improving the fermentation process of Chikawngue—a fermented food from Congo
27.6 Production of Idli—an Asian fermented foods
27.6.1 Local processing of idli
27.6.2 Improving the fermentation process of idli—the role of better process and machinery
27.7 Production of Tempeh—Asian fermented food
27.7.1 Local processing of Tempeh
27.7.2 Improving the fermentation process of Tempeh—the role of better process and machinery
27.8 Conclusion
27.9 Recommendation and future direction
References
Further reading
28 Novel food processing techniques and application for fermented foods
28.1 Introduction
28.2 Novel nonthermal processing technologies: principles, applications, and uses for fermented foods
28.2.1 High hydrostatic pressure
28.2.2 Irradiation
28.2.3 Cold plasma technology
28.2.4 Ultrasound technology
28.2.5 Pulse electric field
28.3 Novel thermal processing methods: principles, applications and uses for fermented foods
28.3.1 Ohmic treatment
28.3.2 Radiofrequency
28.3.3 Microwave
28.4 Conclusion and future directions
Acknowledgments
References
29 Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities
29.1 Introduction
29.2 Conventional sensory methods for indigenous fermented foods
29.2.1 Analytical and modern sensory methods
29.2.1.1 Discrimination method
29.2.1.2 Descriptive method
29.2.2 Affective method
29.2.3 Modern sensory methods
29.3 Sensory quality of selected indigenous fermented foods in Tropic
29.3.1 Alcoholic and non-alcoholic beverages
29.3.1.1 African fermented cereal products (porridge or gruel)
29.3.1.2 Kenkey
29.3.1.3 Injera
29.3.1.4 Kimchi
29.3.1.5 Cachaca
29.3.2 Some indigenous fermented condiments in the Tropics
29.3.2.1 Dawadawa/iru
29.3.2.2 Okpehe
29.3.2.2.1 Ogiri
29.3.2.3 Ugba
29.3.2.4 Tempoyak
29.4 Fermented milk
29.4.1 Qymyz
29.4.2 Fermented products from roots/tubers
29.4.2.1 Fufu
29.4.3 Garri
29.4.4 Sinki
29.5 Different approaches to evaluate the sensory quality of indigenous fermented foods in the tropic other than Africa
29.6 Opportunities and challenges for sensory evaluation in the tropics
29.7 Conclusion
References
Further reading
3 Safety and quality of fermented foods
30 Occurrence of mycotoxins in fermented tropical foods
30.1 Introduction
30.2 Common types of tropical fermented food products
30.2.1 Foods
30.2.1.1 Ogi
30.2.1.2 Bread
30.2.1.3 Kenkey
30.2.1.4 Garri
30.2.1.5 Ikivunde
30.2.2 Beverages
30.2.2.1 Mahewu/Amahewu
30.2.2.2 Togwa
30.2.2.3 Kunun-Zaki
30.2.2.4 Burukutu and pito
30.2.2.5 Nono
30.2.3 Condiments
30.2.3.1 Iru
30.2.3.2 Ugba
30.2.3.3 Ogiri
30.3 Commonly encountered mycotoxins
30.3.1 Aflatoxins
30.3.2 Fumonisins
30.3.3 Trichothecenes
30.3.4 Zearalenone
30.3.5 Ochratoxin A
30.3.6 Patulin
30.3.7 Ergot alkaloids
30.3.8 Alternaria mycotoxins
30.4 Mycotoxin removal in fermented foods
30.5 Effect of fermentation on mycotoxin levels
30.6 Conclusion
References
31 Presence of pathogenic microorganisms in fermented foods
31.1 Introduction
31.2 Presence of pathogenic microorganisms in fermented cereals, roots, and tuber-based fermented foods
31.3 Pathogenic bacteria associated with fermented dairy products
31.4 Spoilage microorganisms associated with fermented dairy products
31.5 Pathogenic and spoilage microorganisms in vegetables and fruits-based fermented foods
31.6 Spoilage and pathogenic microorganisms of legumes, pulses, and oilseeds-based fermented foods
31.7 Conclusion
References
32 Occurrence of biogenic amines in fermented foods
32.1 Introduction
32.1.1 Formation of biogenic amines
32.1.2 Toxicity and health risks of biogenic amines
32.1.3 Analysis of biogenic amines in foods
32.1.4 Development and functions of biogenic amines
32.1.5 Toxic activity of biogenic amines
32.1.6 Some fermented food products that contain biogenic amines
32.1.7 Dairy products (cheese and milk)
32.1.8 Seafood and its products
32.1.9 Meat and meat products
32.1.10 Chocolate and coffee
32.1.11 Soybean products
32.1.12 Toxicological effects
32.1.13 Rules governing biogenic amines
32.1.14 Antimicrobial substances
32.1.15 Risk associated with the consumption of biogenic amines
32.1.16 Environmental factors affecting biogenic amine formation
32.1.17 pH
32.2 Conclusion
References
Further reading
33 Contamination of fermented foods with heavy metals
33.1 Introduction
33.2 An overview of metalloids and their adverse effects on human well-being
33.2.1 Arsenic (As)
33.2.2 Cadmium (Cd)
33.2.3 Lead (Pb)
33.2.4 Nickel (Ni)
33.2.5 Mercury (Hg)
33.3 Heavy metals investigation in fermented foods
33.3.1 Soybeans products
33.3.2 Fermented cassava products
33.3.3 Fermented milk products
33.3.4 Fermented maize products
33.3.5 Fermented beverages
33.4 Conclusions and future perspectives
References
4 Packaging and marketing of indigenous fermented foods
34 Packaging and packaging technology for indigenous fermented foods in the tropics: challenges and opportunities
34.1 Introduction
34.2 Fermented foods packaging and packaging technology
34.2.1 Background of food packaging and standard requirements
34.2.2 Traditional packaging techniques used in fermented foods
34.3 Packaging techniques of major indigenous fermented foods in the tropics
34.3.1 Current trends in advanced packaging innovations in indigenous fermented foods in the tropics
34.3.2 Packaging of dairy-based fermented products
34.3.3 Packaging of fish- and meat-based products
34.3.4 Packaging of roots- and tubers-based fermented products
34.3.5 Packaging of legume, pulse, and oil seeds-based fermented products
34.3.6 Packaging of fruits and vegetables-based fermented products
34.3.7 Packaging of cereal-based fermented products
34.3.8 Packaging of other fermented products
34.4 Food safety and nutritional quality aspects
34.5 Nanotechnology in food packaging
34.6 Conclusion and future prospects
References
35 Marketing practices to promote indigenous fermented alcoholic beverages in the tropics
35.1 Introduction
35.2 Consumer behavior toward alcoholic beverages, product marketing, and consumption
35.3 The marketing of indigenous fermented alcoholic beverages in the African tropics
35.3.1 The promotion of artisanal indigenous fermented alcoholic beverages by individual and small-scale brewers
35.3.2 The promotion of commercialized indigenous fermented alcoholic beverages
35.4 The marketing of indigenous fermented alcoholic beverages in the Asian tropics
35.4.1 The promotion of artisanal indigenous fermented alcoholic beverages by individual and small-scale brewers
35.4.2 The promotion of commercialized indigenous fermented alcoholic beverages
35.5 The marketing of indigenous fermented alcoholic beverages in the American tropics
35.5.1 The promotion of artisanal indigenous fermented alcoholic beverages by individual and small-scale brewers
35.5.2 The promotion of commercialized indigenous fermented alcoholic beverages
35.6 Challenges and drawbacks
35.7 Opportunities and future developments
35.8 Conclusion
Acknowledgments
References
5 Future prospects
36 Future prospects for indigenous fermented foods from the tropics
References
Index
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