Fermented foods in general and ethnic fermented foods in particular

The authors of the present book highlighted the fundamental knowledge regarding concepts (principles), definitions (conceptual limits of terms), evolutionary aspects, historical background, microbiological and biochemical (enzymological) bases, technological aspects as well as health benefits and harms of fermented foods in general (from staple foods to delicacies such as cheeses, wines, table olives, chocolates and teas) and of ethnic (or traditional) fermented foods in particular (such as kimchi, injera, tempeh, natto, doenjang, caiçuma, aluá, tucupi, among others).

Autorentext

Moacir Couto de Andrade Júnior, MD (Universidade Federal do Amazonas - UFAM), Brazil; Diplôme d'Université en Pharmacologie Endocrinienne (Université Paris Diderot - Paris 7), France; M. Sc. (UFAM); Associate Professor (Institute of Health Sciences of the Universidade Paulista); Doctorate Program in Urban Biology (Universidade Nilton Lins), Brazil.