Indigenous Fermented Foods for the Tropics

Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods 1 In insight into indigenous fermented foods for the tropics2 African Cereal-Based Fermented Products3 Asian Cereal-Based Fermented Products4 South American Cereal-Based Fermented Products5 African Legume, Pulse and Oil Seeds-Based Fermented Products6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products7 South American Fermented Legume, Pulse and Oil Seeds-Based Products8 African Fermented Fish and Meat-Based Products9 Asian Fermented Fish and Meat-Based Products10 South American Fermented Fish and Meat-Based Products11 African Fermented Dairy-Based Products12 Asian Fermented Dairy-Based Products13 South American Fermented Dairy-Based Products14 African Fermented Vegetable and Fruit-Based Products15 South American Fermented Fruit-Based Products16 African Fermented Root and Tuber-Based Products17 Asian Fermented Root and Tuber-Based Products18 South American Fermented Root and Tuber-Based Products19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods20 Fermented Foods and Immunological Effects in Human and Animal Models Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods22 Metabolomics and its Application in Fermented Foods23 Proteomics and Transcriptomics and their Application in Fermented Foods24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods28 Novel Food Processing Techniques and Application for Fermented Foods29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities Section 3: Safety and Quality of Fermented Foods30 Occurrence of Mycotoxins in Fermented Tropical Foods31 Presence of Pathogenic Microorganisms in Fermented Foods32 Occurrence of Biogenic Amines in Fermented Foods33 Contamination of Fermented Foods with Heavy Metals Section 4: Packaging and Marketing of Indigenous Fermented Foods34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics Section 5: Future Prospects 36 Future Prospects for Indigenous Fermented Foods from the Tropics