Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of...

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Food traceability is a growing consumers' concern worldwide. Traceability is undertaken primarily at the administrative level, and the use of advanced analytical tools does not exist yet. Nevertheless, the determination of geographical origin is a demand of the traceability system for the import and export of foodstuffs (UE regulation 178/2002). This book highlights all aspects of food traceability through many axes: the history of traceability, legislations and rules, the actual traceability techniques, and the potential analytical techniques for food traceability; these topics are...