Fermented Foods for Wellness: Understanding Processes and Biosensors delves into the beneficial impact of fermented foods on reducing chronic inflammation, which is linked to numerous diseases. The book comprehensively explores how fermented foods like miso, kefir, and turmeric can enhance bioavailability and promote an anti-inflammatory response in the body. By examining the role of inflammation in various health conditions such as Inflammatory Bowel Disease and arthritis, the book provides valuable insights into the relationship between diet and health.
The second section, titled The Industrial Fermentation Process, discusses how biosensor technology deciphers complex flavor compounds in fermented foods. It highlights sustainable fermentation practices and their transformative impact on various industries. The book underscores the importance of optimizing bioreactors to create ideal conditions for microbial growth, thus paving the way for future product development. By combining scientific research with practical applications, this book serves as an essential guide for understanding the intersection of nutrition, health, and industrial processes.
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
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.
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.
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 Compičgne.
