Preface SECTION 1 INTRODUCTION Chapter 1 HealthFerm raw materials Wouters, A. G. B., De Bondt, Y., Polo, A., Tuccillo, F., Katina, K., Courtin, C. M.Chapter 2 Plant-based food fermentations De Bondt, Y., Wouters, A. G. B., Courtin, C. M.SECTION 2 PROTEINS Chapter 3 Determination of free amino acids and total amino acid composition in plant-based raw materialsNygren, H., Maiorova, N., Juvonen, R., Sözer, N.Chapter 4 Determination of the extractable protein content of (fermented) plant-based raw materials and foodsLille, M., Janssen, F., Juvonen, R., Wouters, A. G. B.Chapter 5 Analysis of protein degree of hydrolysis and apparent molecular weight distributionBlontrock, E., Janssen, F., Courtin, C. M., Wouters, A. G. B.SECTION 3 CARBOHYDRATESChapter 6 Analysis of total, resistant and damaged starch content and its fine structureHerneke, A., Nilsson, K., Lambrechts, E., De Schepper, C. F., Courtin, C. M., Zamaratskaia, G., Langton, M.Chapter 7 Analysis of mono- and disaccharides, fructans, and raffinose-family oligosaccharidesArora, K., Tlais, A. Z. A., Viretto, C., Polo, A., Gobbetti, M., Di Cagno, R.Chapter 8 Analysis of the content, extractability and fine structure of arabinoxylanLambrechts, E., De Bondt, Y., Janssen, F., Wouters, A. G. B., Courtin, C. M.Chapter 9 Cereal β-D-Glucan : quantification, extractability, fine structure and molecular weight distributionBoulos, S., Pandeirada, C. O., Zehnder-Wyss, O., Janssen, F., Mäkelä-Salmi, N., Nyström, L.Chapter 10 Analysis of exopolysaccharides in fermented cereal- and pulse-based materialsTlais, A. Z. A., Cera, S., Arora, K., Koirala, P. , Viretto, C., Polo, A., Katina, K., Maina, H. N., Gobbetti, M., Di Cagno, R.SECTION 4 MINOR GRAIN CONSTITUENTSChapter 11 Analysis of the content of phytic acid, inositol phosphates and minerals Verdonck, C., Lemmens, E., Huyskens, M., Wouters, A. G. B., Courtin, C. M., De Bondt, Y.Chapter 12 Analysis of saponins and tannins in fermented faba bean–based raw materialsTuccillo, F., Edelmann, M., Pöysä, M., Cera, S., Maina, N. H., Lampi, A.-M., Katina, K.Chapter 13 Quantitative analysis of vicine and convicine in faba bean–based materialsPöysä, M., Lampi, A.-M., Cera, S., Tuccillo, F., Katina, K.Chapter 14 Vitamin B12 analysis in fermented cereal- and pulse-based matrices Chamlagain, B., Edelmann, M., Cera, S., Tuccillo, F., Varmanen, P., Katina, K.Chapter 15 Free fatty acid analysis in fermented cereal- and pulse-based matricesTuccillo, F., Cera, S., Maina, N.H., Lampi, A.-M., Katina, K.SECTION 5 FERMENTATION METABOLITES AND INTERMEDIATES Chapter 16 Quantitative analysis of organic acids in fermented food matricesGettemans, T., Weckx, S., De Vuyst, L.Chapter 17 Quantitative analysis of biogenic amines in fermented food matrices Gettemans, T., Weckx, S., De Vuyst, L.Chapter 18 Quantitative analysis of ethanol in fermented food matricesGettemans, T., Weckx, S., De Vuyst, L.Chapter 19 Quantitative analysis of sugar alcohols in fermented food matricesGettemans, T., Weckx, S., De Vuyst, L.Chapter 20 Analysis of volatile compounds in (fermented) cereal- and pulse-based materialsTuccillo, F., Cera, S., Maina, N. H., Lampi, A.-M., Katina, K.The importance of plant-based food fermentation and the need for analytical methods.Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products.