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Novel Fermented Grain-Based Products

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Novel Food Fermentation Technologies

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

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Abstract

Fermentation of grains is an ancient method which helps increase the nutritional value and digestibility of grains, protects stomach from the harmful pathogens, improving absorption of bioactive molecules and minerals though the intestinal tract synergistically balancing the gut microbiota. Fermentation of grains is crucial for the bread manufacturing and producing a variety of beverages and nutritional drinks. The type of the grain substrate, methods of fermentation and type of the microorganisms involved into the fermentation process vary depends on geographical region and historical traditions. Grains fermentation process is used for production of ethanol, biofuel, enzymes and intermediates, micronutrients and amino acids, flavours and masking volatiles. This chapter is dedicated to an importance of the grain fermentation for the balanced and nourishing food, beverages and animal feeds.

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Authors and Affiliations

  1. Phytoceuticals International and Novotek Global Solutions, London, ON, Canada

    Mila Emerald

  2. School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland

    Gaurav Rajauria

  3. Neuropharmacology Research Laboratory, Department of Pharmaceutics, Indian Institute of Technology, Banaras Hindu University, Varanasi, Uttar Pradesh, 221 005, India

    Vikas Kumar

Authors
  1. Mila Emerald
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  2. Gaurav Rajauria
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  3. Vikas Kumar
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Correspondence to Mila Emerald .

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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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Emerald, M., Rajauria, G., Kumar, V. (2016). Novel Fermented Grain-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_12

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