Overview

The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products.

Full Product Details

Author:   Arno G. B. Wouters (KU Leuven) ,  Yamina De Bondt ,  Kati Katina ,  Christophe M. Courtin
Publisher:   Leuven University Press
Imprint:   Leuven University Press
Weight:   0.454kg
ISBN:  

9789462705111

ISBN 10:   9462705119
Pages:   272
Publication Date:   25 February 2026
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Preface SECTION 1 INTRODUCTION Chapter 1 HealthFerm raw materials Wouters, A. G. B., De Bondt, Y., Polo, A., Tuccillo, F., Katina, K., Courtin, C. M. Chapter 2 Plant-based food fermentations De Bondt, Y., Wouters, A. G. B., Courtin, C. M. SECTION 2 PROTEINS Chapter 3 Determination of free amino acids and total amino acid composition in plant-based raw materials Nygren, H., Maiorova, N., Juvonen, R., Sözer, N. Chapter 4 Determination of the extractable protein content of (fermented) plant-based raw materials and foods Lille, M., Janssen, F., Juvonen, R., Wouters, A. G. B. Chapter 5 Analysis of protein degree of hydrolysis and apparent molecular weight distribution Blontrock, E., Janssen, F., Courtin, C. M., Wouters, A. G. B. SECTION 3 CARBOHYDRATES Chapter 6 Analysis of total, resistant and damaged starch content and its fine structure Herneke, A., Nilsson, K., Lambrechts, E., De Schepper, C. F., Courtin, C. M., Zamaratskaia, G., Langton, M. Chapter 7 Analysis of mono- and disaccharides, fructans, and raffinose-family oligosaccharides Arora, K., Tlais, A. Z. A., Viretto, C., Polo, A., Gobbetti, M., Di Cagno, R. Chapter 8 Analysis of the content, extractability and fine structure of arabinoxylan Lambrechts, E., De Bondt, Y., Janssen, F., Wouters, A. G. B., Courtin, C. M. Chapter 9 Cereal β-D-Glucan : quantification, extractability, fine structure and molecular weight distribution Boulos, S., Pandeirada, C. O., Zehnder-Wyss, O., Janssen, F., Mäkelä-Salmi, N., Nyström, L. Chapter 10 Analysis of exopolysaccharides in fermented cereal- and pulse-based materials Tlais, A. Z. A., Cera, S., Arora, K., Koirala, P. , Viretto, C., Polo, A., Katina, K., Maina, H. N., Gobbetti, M., Di Cagno, R. SECTION 4 MINOR GRAIN CONSTITUENTS Chapter 11 Analysis of the content of phytic acid, inositol phosphates and minerals Verdonck, C., Lemmens, E., Huyskens, M., Wouters, A. G. B., Courtin, C. M., De Bondt, Y. Chapter 12 Analysis of saponins and tannins in fermented faba bean–based raw materials Tuccillo, F., Edelmann, M., Pöysä, M., Cera, S., Maina, N. H., Lampi, A.-M., Katina, K. Chapter 13 Quantitative analysis of vicine and convicine in faba bean–based materials Pöysä, M., Lampi, A.-M., Cera, S., Tuccillo, F., Katina, K. Chapter 14 Vitamin B12 analysis in fermented cereal- and pulse-based matrices Chamlagain, B., Edelmann, M., Cera, S., Tuccillo, F., Varmanen, P., Katina, K. Chapter 15 Free fatty acid analysis in fermented cereal- and pulse-based matrices Tuccillo, F., Cera, S., Maina, N.H., Lampi, A.-M., Katina, K. SECTION 5 FERMENTATION METABOLITES AND INTERMEDIATES Chapter 16 Quantitative analysis of organic acids in fermented food matrices Gettemans, T., Weckx, S., De Vuyst, L. Chapter 17 Quantitative analysis of biogenic amines in fermented food matrices Gettemans, T., Weckx, S., De Vuyst, L. Chapter 18 Quantitative analysis of ethanol in fermented food matrices Gettemans, T., Weckx, S., De Vuyst, L. Chapter 19 Quantitative analysis of sugar alcohols in fermented food matrices Gettemans, T., Weckx, S., De Vuyst, L. Chapter 20 Analysis of volatile compounds in (fermented) cereal- and pulse-based materials Tuccillo, F., Cera, S., Maina, N. H., Lampi, A.-M., Katina, K.

Reviews

This work is a comprehensive compendium of state of the art methods for analysis of cereals and legumes and the fermented products that can be made from them. It will be a great resource for many scholars in the field. - Andrew Ross, Oregon State University

Author Information

Arno G.B. Wouters is associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and deputy work package leader in the Horizon Europe project HealthFerm. Yamina De Bondt is postdoctoral researcher at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and part of the management team for the Horizon Europe project HealthFerm. Kati Katina is full professor at the Department of Food and Nutrition at the University of Helsinki and is work package leader in the Horizon Europe project HealthFerm. Christophe M. Courtin is full professor in Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and coordinator of the Horizon Europe project HealthFerm.

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