Cover -- Half title -- Books Published in Food Biology series -- Title -- Copyright -- Preface to the Series -- Preface -- Acknowledgements -- Contents -- Chapter1 Fermented Foods Microbiology, Biochemistry and Biotechnology -- Chapter2 Technological Innovations in Processing of Fermented Foods An Overview -- Chapter3 Functional Properties of Traditional Food Products Made by Mold Fermentation -- Chapter4 Legume-based Food Fermentation Biochemical Aspects -- Chapter5 Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits -- Chapter6 Miso, the Traditional Fermented Soybean Paste of Japan -- Chapter7 Soy Sauce Fermentation -- Chapter8 Rice-based Fermented Foods and Beverages Functional and Nutraceutical properties -- Chapter9 Maize (Zea mays L. subsp. mays) Fermentation -- Chapter10 Bread Fortification Health and Nutritional Benefits -- Chapter11 Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style Diseases -- Chapter12 The Sourdough Micro-ecosystem An Update -- Chapter13 Traditional Cereal Beverage Boza Fermentation Technology, Microbial Content and Healthy Effects -- Chapter14 Coffee Fermentation -- Chapter15 Cocoa Fermentation -- Chapter16 Kimchi Microbiology, Biochemistry and Health Benefits -- Chapter17 Amasi and Mageu Expedition from Ethnic Southern African Foods to Cosmopolitan Markets -- Chapter18 Kefir and Koumiss Origin, Health Benefits and Current Status of Knowledge -- Chapter19 Yogurt Microbiology, Organoleptic Properties and Probiotic Potential -- Chapter20 Fermentations Generating the Cheese Diversity -- Chapter21 Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented Sausages -- Chapter22 Solid-State Fermentation Applications in the Food Industry -- Index.