Böcker av Theodoros Varzakas

This e-book aims to compile advances in the area of food manufacturing includingpackaging to address issues of food safety, quality, fraud, and how these processes (newor old) could affect the organoleptic characteristics of foods, with the aim to promoteconsumers'' satisfaction. Moreover, food supply issues are explored. New and improvedtechnologies are employed in the area of food manufacturing to address consumerneeds in terms of quality and safety. The issues of research and development should betaken into account seriously before launching a new product onto the market. Finally,food fraud and authenticity are very important issues, and the food industry should focuson addressing them.

Fermented foods are consumed all over the world and their consumption shows anincreasing trend. They play many roles, from preservation to food security, improvednutrition and social well-being. Different microorganisms are involved in thefermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by ediblemicroorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids tonontoxic products with flavors, aromas, and textures that are pleasant and attractive tothe human consumer. Fermentation plays different roles in food processing, includingthe development of a wide diversity of flavors, aromas, and textures in food, lactic acid,alcoholic, acetic acid, alkaline and high salt fermentations for food preservationpurposes, biological enrichment of food substrates with vitamins, protein, essentialamino acids, and essential fatty acids and detoxification during food fermentationprocessing.