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Novel Fermented Fruit and Vegetable-Based Products

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Book cover Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

Expanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed.

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Authors and Affiliations

  1. Department of Soil Plant and Food Sciences, University of Bari Aldo Moro, Bari, 70126, Italy

    Raffaella Di Cagno, Pasquale Filannino & Marco Gobbetti

Authors
  1. Raffaella Di Cagno
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  2. Pasquale Filannino
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  3. Marco Gobbetti
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Corresponding author

Correspondence to Raffaella Di Cagno .

Editor information

Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Di Cagno, R., Filannino, P., Gobbetti, M. (2016). Novel Fermented Fruit and Vegetable-Based Products. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_13

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