University of Agricultural Sciences, Bangalore

Includes bibliographical references and index.

Complex microbial communities as part of fermented food ecosystems and beneficial properties / Muhammad Imran, Nathalie Desmasures, and Jean-Paul Vernoux -- The role of fermentation reactions in the generation of flavor and aroma of foods / Javier Carballo -- Effect of fermentation reactions on rheological properties of foods / Robert Z. Iwanski ... [et al.] -- The role of fermentation reactions in changing the color of foods / Esther Sendra ... [et al.] -- The role of fermentation in providing biologically active compounds for the human organism / Afaf Kamal-Eldin -- The role of fermentation in the elimination of harmful components present in food raw materials / Aly Savadogo -- Fortification involving products derived from fermentation processes / Peter Berry Ottaway and Sam Jennings -- Fermented cereal and legume products / Afaf Kamal-Eldin -- Fermented vegetables products / Edyta Malinowska-Panczyk -- Fermented dairy products / Bhavbhuti M. Mehta and Maric�e Nogueira de Oliveira -- Fermented seafood products / Nilesh H. Joshi and Zulema Coppes Petricorena -- Fermented meat products / Kazimierz Lachowicz, Joanna Zochowska-Kujawska, and Malgorzata Sobczak -- Process control in food fermentation / Robert Tylingo.