International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.504
ISI Journal Citation Reports © Ranking: 2015: 60/124 (Food Science & Technology)
Online ISSN: 1365-2621
Virtual Issue - Traditional Fermented Food of Tropical Countries
Traditional fermented foods in tropical countries are often seen as risky foods in terms of microbial safety but they carry sometimes also a healthy image and can be seen as good models for the creation of new cross-cultural fermented products. As they are usually less industrialised than their counterparts in developed countries, they have been the subject of less scientific attention (or at least, less means for study). Much research focuses now on them as there is a need for quality and safety, but also as they can be a source of health benefit products. Beside these nutritional aspects, technologists are interested in developing industrial processes for their production, microbiologists are interested in the diversity of their ecosystems that biotechnologists try to valorise. This issue, proposed on the occasion of the creation of the international joint laboratory “Tropical Bioresources and Biotechnology”, presents general reviews on several aspects of traditional tropical fermented foods followed by articles dealing with the various interests presented above.
Guest editors: Yves Waché, assistant professor of Food microbiology and Biotechnology at AgroSup Dijon and co-head of the Tropical Bioresources & Biotechnology (TBB) Laboratory, and Lan Cao-Hoang, formerly assistant professor at Hanoi University of Science and Technology and currently at Hola Foods. Both were involved in the creation of the International Joint Laboratory TBB between the Laboratory PAM of AgroSup Dijon-University of Burgundy and the School of Biotechnology and Food Technology of Hanoi University of Science and Technology.
Selection of starters
Use of starters to improve quality