The topic of plant‐based meat alternatives (PBMAs) has been discussed for several
decades, but it has only recently become one of the hottest topics in the food and research …

Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

Fungi are an understudied, biotechnologically valuable group of organisms. Due to the
immense range of habitats that fungi inhabit, and the consequent need to compete against a …

Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

Rice is a major cereal food crop and staple food in most of the developing countries. India
stands second in the production of rice next to China. Though almost 40,000 varieties of rice …

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response
to consumer demand, they are available throughout the world. Fermentation bestows unique …

Rice (Oryza sativa L) is one of the vital cereals with easy digestibility and therapeutic
properties. Especially traditional rice is rich in nutrients and bioactive compounds to protect …

Biotechnology and food science have pioneered the notion of cultured meat. Conventional
meat production face issues related to butchering, dietary inadequacy, foodborne disease …

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi
kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …