Indigenous Fermented Foods for the Tropics

1 An insight into indigenous fermented foods in the tropics

Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods
Cereal-Based Products
2 African Fermented Cereal-Based Products
3 Asian Fermented Cereal-Based Products
4 South American Fermented Cereal-Based Products
Legume, Pulse and Oil Seed-Based Products
5 African Fermented Legume, Pulse and Oil Seeds-Based Products
6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products
7 South American Fermented Legume, Pulse and Oil Seeds-Based Products
Fish and Meat-Based Products
8 African Fermented Fish and Meat-Based Products
9 Asian Fermented Fish and Meat-Based Products
10 South American Fermented Fish and Meat-Based Products
Dairy-Based Products
11 African Fermented Dairy-Based Products
12 Asian Fermented Dairy-Based Products
13 South American Fermented Dairy-Based Products
Vegetable and Fruit-Based Products
14 African Fermented Vegetable and Fruit-Based Products
15 Asian Fermented Vegetable and Fruit-Based Products
16 South American Fermented Vegetable and Fruit-Based Products
Root and Tuber-Based Products
17 African Fermented Root and Tuber-Based Products
18 Asian Fermented Root and Tuber-Based Products
19 South American Fermented Root and Tuber-Based Products
20 Indigenous Fermented Foods and Gut Microbiome
21 Fermented Foods and Immunological Effects in Human and Animal Models

Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods
22 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods
23 Metabolomics and its Application in Fermented Foods
24 Proteomics and Transcriptomics and their Application in Fermented Foods
25 Machine Learning and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods
26 Application of Starter Cultures in Fermented Foods
27 Enhancing the Bioactive Constituents and Potential Health Benefits of Fermented Food Products
28 Equipment and Machinery for Improving the Fermentation Process
29 Novel Food Processing Techniques and Application for Fermented Foods
30 Sensory Perspectives into Fermented Foods: Challenges and Opportunities

Section 3: Safety and Quality of Fermented Foods
31 Occurrence of Mycotoxins in Fermented Foods
32 Presence of Pathogenic Microorganisms in Fermented Foods
33 Occurrence of Biogenic Amines in Fermented Foods
34 Contamination of Fermented Foods with Heavy Metals

Section 4: Packaging and Marketing of Indigenous Fermented Foods
35 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities
36 Marketing of Indigenous Fermented Foods in the Tropics
37 Industrialization and Sustainability of Indigenous Fermented Foods