How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability
- 1st Edition, Volume 120 - August 1, 2026
- Latest edition
- Editors: Fidel Toldra, Yaqin Wang
- Language: English
How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting c… Read more
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How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.
Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
- Provides the latest information on How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability
- Offers outstanding and original reviews on a range of Food and Nutrition Research topics
- Serves as an indispensable reference for researchers and students alike
Students, researchers, academicians
1. What is the role of fermented plant foods in sustainable and secure food systems?
Michael Gänzle
2. Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits
Ying Zhou
3. Beyond dairy: The science and sustainability of plant-based yogurt alternatives
Yan Xu
4. Designing fermentation to enhance oat and faba bean properties
Rossana Coda, Silvia Cera, Fabio Tuccillo and Nicole Parviainen
5. The role of fermentation in digestion of plant-based food
Ndegwa Henry Maina
6. Fermented Plant-Based Diets and Gut Health: A Critical Evaluation
Yaqin Wang
7. B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact
Fengyuan Liu
8. TBD
Mingsheng Dong
9. Legume Fermentation: Nutritional Benefits and Emerging Applications
Carlo Giuseppe Rizzello, Michela Verni, Giuseppe Perri and Arianna Vari
Michael Gänzle
2. Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits
Ying Zhou
3. Beyond dairy: The science and sustainability of plant-based yogurt alternatives
Yan Xu
4. Designing fermentation to enhance oat and faba bean properties
Rossana Coda, Silvia Cera, Fabio Tuccillo and Nicole Parviainen
5. The role of fermentation in digestion of plant-based food
Ndegwa Henry Maina
6. Fermented Plant-Based Diets and Gut Health: A Critical Evaluation
Yaqin Wang
7. B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact
Fengyuan Liu
8. TBD
Mingsheng Dong
9. Legume Fermentation: Nutritional Benefits and Emerging Applications
Carlo Giuseppe Rizzello, Michela Verni, Giuseppe Perri and Arianna Vari
- Edition: 1
- Latest edition
- Volume: 120
- Published: August 1, 2026
- Language: English
FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain