Characterisation of Fermented Grain-based Raw Materials and Foods by Arno G B Wouters

Characterisation of Fermented Grain-based Raw Materials and Foods by Arno G B Wouters

The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products.

This work is a comprehensive compendium of state of the art methods for analysis of cereals and legumes and the fermented products that can be made from themIt will be a great resource for many scholars in the field. - Andrew Ross, Oregon State University

Arno G.B. Wouters is associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and deputy work package leader in the Horizon Europe project HealthFerm. Yamina De Bondt is postdoctoral researcher at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and part of the management team for the Horizon Europe project HealthFerm. Kati Katina is full professor at the Department of Food and Nutrition at the University of Helsinki and is work package leader in the Horizon Europe project HealthFerm. Christophe M. Courtin is full professor in Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and coordinator of the Horizon Europe project HealthFerm.

SKU	Unavailable
ISBN 13	9789462705111
ISBN 10	9462705119
Title	Characterisation of Fermented Grain-based Raw Materials and Foods
Author	Arno G B Wouters
Condition	Unavailable
Binding Type	Paperback
Publisher	Leuven University Press
Year published	2026-02-25
Number of pages	272
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.