Fermentation : effects on food properties PDF
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Fermentation Effects on Food Properties © 2012 by Taylor & Francis Group, LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E. Sikorski Fermentation: Effects on Food Properties Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin and Robert Z. Iwanski Methods of Analysis of Food Components and Additives, Second Edition Edited by Semih Otles Food Flavors: Chemical, Sensory and Technological Properties Edited By Henryk Jelen Environmental Effects on Seafood Availability, Safety, and Quality Edited by E. Grazyna Daczkowska-Kozon and Bonnie Sun Pan Chemical and Biological Properties of Food Allergens Edited By Lucjan Jedrychowski and Harry J. Wichers Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition Edited by Zdzisław E. Sikorski and Anna Kołakowska Food Colorants: Chemical and Functional Properties Edited by Carmen Socaciu Mineral Components in Foods Edited by Piotr Szefer and Jerome O. Nriagu Chemical and Functional Properties of Food Components, Third Edition Edited by Zdzisław E. Sikorski Carcinogenic and Anticarcinogenic Food Components Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti Toxins in Food Edited by Waldemar M. Dąbrowski and Zdzisław E. Sikorski Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik Chemical and Functional Properties of Food Proteins Edited by Zdzisław E. Sikorski © 2012 by Taylor & Francis Group, LLC Fermentation Effects on Food Properties EDITED BY Bhavbhuti M. Mehta Afaf Kamal-Eldin Robert Z. Iwanski Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business © 2012 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20120119 International Standard Book Number-13: 978-1-4398-5335-1 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com © 2012 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper Version Date: 20120119 International Standard Book Number: 978-1-4398-5334-4 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Fermentation : effects on food properties / editors, Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski. p. ; cm. -- (Chemical and functional properties of food components series) Includes bibliographical references and index. ISBN 978-1-4398-5334-4 (hardcover : alk. paper) I. Mehta, Bhavbhuti M. II. Kamal-Eldin, Afaf. III. Iwanski, Robert Z. IV. Series: Chemical and functional properties of food components series. [DNLM: 1. Fermentation. 2. Food Microbiology. 3. Food Contamination--prevention & control. 4. Food Preservation--methods. 5. Foods, Specialized. QW 85] 664.001’57246--dc23 2012001491 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com © 2012 by Taylor & Francis Group, LLC Contents Preface......................................................................................................................vii Editor ........................................................................................................................ix Associate Editors ......................................................................................................xi Contributors ...........................................................................................................xiii Chapter 1 Introduction ..........................................................................................1 Bhavbhuti M. Mehta, Robert Z. Iwa´nski, and Afaf Kamal-Eldin Chapter 2 Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties..................................................7 Muhammad Imran, Nathalie Desmasures, and Jean-Paul Vernoux Chapter 3 The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods ...........................................................................51 Javier Carballo Chapter 4 Effect of Fermentation Reactions on Rheological Properties of Foods ............................................................................89 Robert Z. Iwański, Marek Wianecki, Izabela Dmytrów, and Krzysztof Kryża Chapter 5 The Role of Fermentation Reactions in Changing the Color of Foods ..................................................................................121 Esther Sendra, Maria E. Sayas-Barberá, Juana Fernández- López, and Jose A. Pérez-Alvarez Chapter 6 The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism .............................................151 Afaf Kamal-Eldin Chapter 7 The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials ...................................169 Aly Savadogo v © 2012 by Taylor & Francis Group, LLC vi Contents Chapter 8 Fortification Involving Products Derived from Fermentation Processes ....................................................................185 Peter Berry Ottaway and Sam Jennings Chapter 9 Fermented Cereal and Legume Products .........................................209 Afaf Kamal-Eldin Chapter 10 Fermented Vegetables Products .......................................................231 Edyta Malinowska-Pańczyk Chapter 11 Fermented Dairy Products ...............................................................259 Bhavbhuti M. Mehta and Maricê Nogueira de Oliveira Chapter 12 Fermented Seafood Products ...........................................................285 Nilesh H. Joshi and Zulema Coppes Petricorena Chapter 13 Fermented Meat Products ................................................................309 Kazimierz Lachowicz, Joanna Żochowska-Kujawska, and Malgorzata Sobczak Chapter 14 Process Control in Food Fermentation .............................................345 Robert Tylingo Chapter 15 Final Remarks ..................................................................................361 Bhavbhuti M. Mehta and Afaf Kamal-Eldin Index ......................................................................................................................363 © 2012 by Taylor & Francis Group, LLC Preface This book is composed of monographic chapters discussing the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties, as well as biological activity of food components. The large variety of food products obtained by fermentation of different raw materials all over the world is presented. Special emphasis is placed on the effect of processing conditions on the enzymatic, fermentative reactions leading to the generation of various products and the development of desirable sensory, functional, and biological properties. Also, the role of different fermentation products and various nutritional habits in supplying the organism in many nutrients and other constituents that increase the human well- being is presented. Unique, concise chapters are contributed by experts on food biochemistry and microbiology, food technology, and nutritionists having a sound background and personal experience in research and academic teaching. The information available in current world literature is critically evaluated and presented in a very concise and user- friendly form in one medium-sized book. The text is based on the research and teaching experience of the authors. Moreover, they have also critically evaluated current literature, which they have cited in their chapters. The book is primarily addressed to food science graduate students, as well as to food technologists in the industry and in food quality control organizations who participate in continuing education systems, to the teaching staff specializing in food science and technology, researchers in food chemistry and technology, chemists, technical personnel in food processing plants, and nutritionists. Many topics are also interesting for students of chemistry and biology. Some sections of the book can be used by other educated readers interested in the quality of food, such as journalists and politicians interested in food, nutrition, and health issues. The book is useful as a concise, valuable source in any university course on food chemistry. Such a course is a must in teaching programs of food science and technology in any university in the world. However, the book is not written as a textbook for a specific course with a fixed number of teaching hours or credits. It is also useful as a resource for students of nutrition. A very strict editorial control in all stages of preparation of the material has been exercised. In preparing the book, I have had the opportunity of working with a large group of colleagues from several universities and research institutions. Their ready acceptance of editorial suggestions and the timely preparation of high-quality manuscripts are sincerely appreciated. I am very glad to work with my co-editor, Prof. Afaf Kamal-Eldin, who has greatly helped in editing various chapters and providing guidance, and without whose kind support, it would have been very difficult to complete the book project. I also extend my sincere thanks to Prof. Robert S. Iwanski for his help. I cannot forget Prof. Zdzisław E. Sikorski, series editor of the Chemical and Functional Properties of Food Components Series who has provided vii © 2012 by Taylor & Francis Group, LLC viii Preface me with the opportunity to work as an editor of the book. He helped me in prepara- tion of the table contents and guided me when required. Words cannot express my sincere thanks to our all family members, friends, and colleagues who have helped and provided moral support to us during the entire project. Bhavbhuti M. Mehta Editor [email protected] © 2012 by Taylor & Francis Group, LLC Editor Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. He earned his Bachelor of Technology. (dairy technology) and Masters of Science (dairying) from Sheth M.C. College of Dairy Science, Gujarat Agricultural University. Presently, he is pursuing his Ph.D. in the field of dairy chemistry. He teaches various subjects on dairy and food chemistry at the undergraduate as well as at the post graduate levels. His major specialty is various occurring physico-chemical changes during milk and milk product processing, and food chemistry in general. He is an associate editor of the International Journal of Dairy Technology and referee/ reviewer of a number of journals. He has published 25 technical/research/review papers/chapters/booklets/abstracts/monographs in national as well as international journals, seminars, and conferences. ix © 2012 by Taylor & Francis Group, LLC
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