Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author: Wilhelm Holzapfel
Publsiher: Elsevier
Total Pages: 586
Release: 2014-09-20
Genre: Technology & Engineering
ISBN: 9781782420248

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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.

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author: Wilhelm Holzapfel
Publsiher: Unknown
Total Pages: 586
Release: 2014
Genre: Health
ISBN: OCLC:1105778250

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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.

Advances In Fermented Foods And Beverages

Advances In Fermented Foods And Beverages
Author: Gopal Kumar Sharma,Anil Dutt Semwal,Janifer Raj Xavier
Publsiher: New India Publishing Agency
Total Pages: 578
Release: 2021-07-08
Genre: Business & Economics
ISBN: 9789390175697

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The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author: G. Spano,P. Russo
Publsiher: Unknown
Total Pages: 300
Release: 2016-04
Genre: Electronic Book
ISBN: 1781548080

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Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods
Author: Amit Kumar Rai,Anu Appaiah K. A.
Publsiher: CRC Press
Total Pages: 414
Release: 2021-11-30
Genre: Science
ISBN: 9780429648571

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The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publsiher: CRC Press
Total Pages: 1000
Release: 2004-03-19
Genre: Technology & Engineering
ISBN: 0203913558

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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

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
Author: Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
Publsiher: BoD – Books on Demand
Total Pages: 152
Release: 2019-02-20
Genre: Science
ISBN: 9781789854954

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From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
Author: Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publsiher: Springer
Total Pages: 339
Release: 2018-04-09
Genre: Technology & Engineering
ISBN: 9783319748207

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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.

Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods
Author: Robert W. Hutkins
Publsiher: John Wiley & Sons
Total Pages: 473
Release: 2008-02-28
Genre: Technology & Engineering
ISBN: 9780470276242

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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.

Fermented Food Products

Fermented Food Products
Author: A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publsiher: CRC Press
Total Pages: 412
Release: 2019-12-06
Genre: Technology & Engineering
ISBN: 9781000760958

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Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Biomolecular Engineering Solutions for Renewable Specialty Chemicals

Biomolecular Engineering Solutions for Renewable Specialty Chemicals
Author: R. Navanietha Krishnaraj,Rajesh K. Sani
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2021-11-11
Genre: Technology & Engineering
ISBN: 9781119771944

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Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, detergents, and enzymes In Biomolecular Engineering Solutions for Renewable Specialty Chemicals, distinguished researchers and editors Drs. R. Navanietha Krishnaraj and Rajesh K. Sani deliver a collection of insightful resources on advanced technologies in the synthesis and purification of value-added compounds. Readers will discover new technologies that assist in the commercialization of the production of value-added products. The editors also include resources that offer strategies for overcoming current limitations in biochemical synthesis, including purification. The articles within cover topics like the rewiring of anaerobic microbial processes for methane and hythane production, the extremophilic bioprocessing of wastes to biofuels, reverse methanogenesis of methane to biopolymers and value-added products, and more. The book presents advanced concepts and biomolecular engineering technologies for the production of high-value, low-volume products, like therapeutic molecules, and describes methods for improving microbes and enzymes using protein engineering, metabolic engineering, and systems biology approaches for converting wastes. Readers will also discover: A thorough introduction to engineered microorganisms for the production of biocommodities and microbial production of vanillin from ferulic acid Explorations of antibiotic trends in microbial therapy, including current approaches and future prospects, as well as fermentation strategies in the food and beverage industry Practical discussions of bioactive oligosaccharides, including their production, characterization, and applications In-depth treatments of biopolymers, including a retrospective analysis in the facets of biomedical engineering Perfect for researchers and practicing professionals in the areas of environmental and industrial biotechnology, biomedicine, and the biological sciences, Biomolecular Engineering Solutions for Renewable Specialty Chemicals is also an invaluable resource for students taking courses involving biorefineries, biovalorization, industrial biotechnology, and environmental biotechnology.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
Author: National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publsiher: National Academies Press
Total Pages: 208
Release: 1992-02-01
Genre: Medical
ISBN: 9780309046855

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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.

Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World
Author: Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publsiher: CRC Press
Total Pages: 460
Release: 2010-07-01
Genre: Technology & Engineering
ISBN: 9781420094961

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Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

From Traditional to Modern Progress of Molds and Yeasts in Fermented Food Production

From Traditional to Modern  Progress of Molds and Yeasts in Fermented Food Production
Author: Wanping Chen,Jae-Hyuk Yu,Kap-Hoon Han,Jun-ichi Maruyama,Xucong Lv,Van-Tuan Tran
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2022-06-30
Genre: Science
ISBN: 9782889748808

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Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Author: Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2019-11-04
Genre: Electronic Book
ISBN: 9782889631650

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