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Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Improving Quality, Technologies and Health Benefits

by Wilhelm Holzapfel

  • Publisher : Elsevier
  • Release : 2014-09-20
  • Pages : 586
  • ISBN : 178242024X
  • Language : En, Es, Fr & De
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Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
A Book

by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield

  • Publisher : CRC Press
  • Release : 2004-03-19
  • Pages : 1000
  • ISBN : 0824751221
  • Language : En, Es, Fr & De
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

New Advances on Fermentation Processes

New Advances on Fermentation Processes
A Book

by Rosa María Martínez-Espinosa

  • Publisher : BoD – Books on Demand
  • Release : 2020-02-05
  • Pages : 240
  • ISBN : 1789853133
  • Language : En, Es, Fr & De
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In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages
A Book

by Jian Chen,Yang Zhu

  • Publisher : CRC Press
  • Release : 2013-11-23
  • Pages : 408
  • ISBN : 1439844976
  • Language : En, Es, Fr & De
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Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods
Health Aspects

by Amit Kumar Rai,Anu Appaiah KA

  • Publisher : CRC Press
  • Release : 2021-09-15
  • Pages : 325
  • ISBN : 9780367136000
  • Language : En, Es, Fr & De
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Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on human health to develop functional foods against different metabolic disorders. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. This book discusses the different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.

Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry
A Book

by Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche

  • Publisher : CRC Press
  • Release : 2013-03-27
  • Pages : 510
  • ISBN : 1439887683
  • Language : En, Es, Fr & De
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With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
A Book

by Sandeep Kumar Panda,Prathapkumar Halady Shetty

  • Publisher : Springer
  • Release : 2018-04-09
  • Pages : 339
  • ISBN : 3319748203
  • Language : En, Es, Fr & De
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This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Bioactive Components in Fermented Foods and Food By-Products

Bioactive Components in Fermented Foods and Food By-Products
A Book

by Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli

  • Publisher : MDPI
  • Release : 2020-05-22
  • Pages : 140
  • ISBN : 3039288512
  • Language : En, Es, Fr & De
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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

Advances in Probiotics for Sustainable Food and Medicine

Advances in Probiotics for Sustainable Food and Medicine
A Book

by Gunjan Goel,Ashok Kumar

  • Publisher : Springer Nature
  • Release : 2020-11-25
  • Pages : 240
  • ISBN : 9811567956
  • Language : En, Es, Fr & De
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This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.

Advances in Food Biotechnology

Advances in Food Biotechnology
A Book

by Ravishankar Rai V

  • Publisher : John Wiley & Sons
  • Release : 2015-12-14
  • Pages : 752
  • ISBN : 1118864557
  • Language : En, Es, Fr & De
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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Biotechnology

Biotechnology
Enhancing Research on Tropical Crops in Africa

by G. Thottappilly

  • Publisher : IITA
  • Release : 1992
  • Pages : 364
  • ISBN : 9789781310904
  • Language : En, Es, Fr & De
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Need for biotechnology research in Africa; Enhancing the genetic base; Cell and tissue culture; Controlled gene manipulation; Using molecular markers; Other selected applications of biotechnology; Policy issues.

Advances in Biotechnology

Advances in Biotechnology
Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20-25, 1980

by Graham G. Stewart,Inge Russell

  • Publisher : Elsevier
  • Release : 2013-10-02
  • Pages : 696
  • ISBN : 1483146871
  • Language : En, Es, Fr & De
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Advances in Biotechnology, Volume IV: Current Developments in Yeast Research covers the proceedings of the Fifth International Yeast Symposium. The book presents several papers that discuss several aspects of yeast. Comprised of 95 chapters and organized into eight sections, the book first discusses the industrial and agricultural uses of yeast, and then covers genetics. The third section reviews sporulation and conjugation. Section IV tackles biochemistry, while Section V and Section VI talk about taxonomy, ecology, and cell cycle. The seventh section covers the Phaff symposium and the last section reviews the plenary lectures. The book will be of great interest to researchers and professionals such as botanists and agriculturists who have an interest in understanding the various aspects of yeast.

Advances in Biotechnology: Scientific and engineering principles

Advances in Biotechnology: Scientific and engineering principles
A Book

by Murray Moo-Young

  • Publisher : Pergamon
  • Release : 1981
  • Pages : 2900
  • ISBN : 9780080253831
  • Language : En, Es, Fr & De
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Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods
A Book

by Robert W. Hutkins

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 473
  • ISBN : 047027624X
  • Language : En, Es, Fr & De
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

The Indigenous Fermented Foods of the Sudan

The Indigenous Fermented Foods of the Sudan
A Study in African Food and Nutrition

by Hamid A. Dirar,Hamid A.. Dirar

  • Publisher : C A B International
  • Release : 1993
  • Pages : 552
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent. It is now recognized that helping people to use their own knowledge of indigenous foods and agriculture provides better prospects for long-term sustainability than imposing solutions from outside. Yet to date there has been little documented information about the foods that are utilized by the poor of Africa, and particularly how these foods are preserved in a hostile environment for later use. This book is a unique compilation of both the general literature on Africa's fermented foods and beverages and of original research conducted by the author in Sudan. Information was gathered from elderly rural women who traditionally hand down such knowledge from generation to generation. With increased urbanization and dislocation of family structures, there is a danger that such knowledge might otherwise be lost forever. The various foods are considered in terms of their role in the struggle for survival and in the social fabric of rural Sudan, as well as from the perspectives of nutrition and food microbiology. The book is a major contribution to this literature, of interest to all concerned with food science, human nutrition and rural development.

Sugar Alcohols—Advances in Research and Application: 2013 Edition

Sugar Alcohols—Advances in Research and Application: 2013 Edition
A Book

by Anonim

  • Publisher : ScholarlyEditions
  • Release : 2013-05-01
  • Pages : 652
  • ISBN : 1490104879
  • Language : En, Es, Fr & De
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Sugar Alcohols—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Inositol. The editors have built Sugar Alcohols—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Inositol in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Sugar Alcohols—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
A Book

by Fidel Toldra

  • Publisher : Academic Press
  • Release : 2019-01-23
  • Pages : 458
  • ISBN : 9780128160503
  • Language : En, Es, Fr & De
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Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more. Presents contributions and the expertise and reputation of leaders in nutrition Includes updated, in-depth, critical discussions of available information, giving readers a unique opportunity to learn Provides high-quality illustrations (with a high percentage in color) that give additional value

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
A Book

by Y. H. Hui,E. Özgül Evranuz

  • Publisher : CRC Press
  • Release : 2012-05-17
  • Pages : 821
  • ISBN : 1439849048
  • Language : En, Es, Fr & De
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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
A Book

by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods

  • Publisher : National Academies Press
  • Release : 1992-02-01
  • Pages : 208
  • ISBN : 0309046858
  • Language : En, Es, Fr & De
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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Advances in Food Processing Technology

Advances in Food Processing Technology
A Book

by Jingdun Jia,Donghong Liu,Haile Ma

  • Publisher : Springer
  • Release : 2019-06-01
  • Pages : 251
  • ISBN : 9811364516
  • Language : En, Es, Fr & De
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This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.