The HealthFerm project is excited to announce the publication of "Characterisation of Fermented Grain-based Raw Materials and Foods: Analytical Methods from the HealthFerm Project". This key scientific output of the project has now been published online and the print version is available via Leuven University Press.
Edited by Yamina De Bondt, Arno G. B. Wouters, Kati Katina and Christophe M. Courtin from HealthFerm partners KU Leuven and University of Helsinki, the volume brings together the expertise in the field of food science and fermentation technology developed within the HealthFerm project.
The book provides a comprehensive collection of analytical methods that help researchers understand how the components of plant-based ingredients and fermented food change during the fermentation processs, from changes in nutrients and flavour compounds to improvements in texture and digestibility.
By offering robust and harmonised research tools, this publication aims to contribute to profound knowledge on the impact of fermentation processes, and with this supporting further innovation in developing healthy, sustainable, plant-based fermented foods.
The book is available online via:
The print version of the book is available for purchase via Leuven University Press.
