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Author: Abdel Moneim Elhadi Sulieman
Publisher: Springer Nature
ISBN: 3030829022
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Author: Abdel Moneim Elhadi Sulieman
Publisher: Springer Nature
ISBN: 3030829022
Category : Technology & Engineering
Languages : en
Pages : 584
Get Book Here
Book Description
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Author: A. Sankaranarayanan
Publisher: CRC Press
ISBN: 1000760952
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
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.
Author: Gabriel Vinderola
Publisher: CRC Press
ISBN: 1040042260
Category : Science
Languages : en
Pages : 1279
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Book Description
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health. Key Features: In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB. Covers the revised ‘Lactobacillus’ taxonomy Addresses novel topics such as postbiotics Presents new discoveries related to the mechanisms of actions of lactic acid bacteria Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia Discusses the less-known role of LAB as food spoilers Reports on the health benefits of LAB on humans and animals Covers the global regulatory framework related to safety and efficacy
Author: Rosa Lidia Solís-Oviedo
Publisher: BoD – Books on Demand
ISBN: 1789854954
Category : Science
Languages : en
Pages : 154
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Book Description
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.
Author: Prof. P.Jayalakshmi
Publisher: KY Publications
ISBN: 9392760108
Category : Business & Economics
Languages : en
Pages : 256
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Book Description
chapters of the scholars from various places of the state to satisfy diverse needs of readers in respect of Millet's food security and nutritious health. It is a compact book with authentic and updated facts, information, analysis and important recommendations. It is hoped that this book will be useful and beneficial to students, research scholars and teaching faculty. I would like to extend my sincere thanks to each and every author of the chapter, to publish this book in an edited book.
Author: José Guilherme Prado Martin
Publisher: Springer Nature
ISBN: 3031720008
Category :
Languages : en
Pages : 485
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Book Description
Author: Fidel Toldra
Publisher: Academic Press
ISBN: 0323990851
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, thus presenting the reader with a unique opportunity to learn - Encompasses a broad view of the topics at hand
Author: Christon J. Hurst
Publisher: John Wiley & Sons
ISBN: 1119849993
Category : Science
Languages : en
Pages : 456
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Book Description
MICROBIAL FERMENTATIONS IN NATURE AND AS DESIGNED PROCESSES Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value. This book provides its readers with: Understanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms. A summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the deconstruction of complex polysaccharides. Information is also included about how those natural technologies constitute adaptation into designed processes for anaerobic degradation of lignocellulosic materials. The important role of rhizosphere microbes that facilitate availability of inorganic and organic phosphates for plants. These phosphates get stored in the plant’s seeds. After ruminant animals ingest the seeds, enzymes produced by gastrointestinal microbial fermentation allow the animals to utilize their dietary phosphates. History of how microbial fermentation has been harnessed from prehistoric times to the present for processing and preserving food products for humans and fodder for our domesticated animals. Insight into the ways that microbial fermentations are used as an engineering tool for producing chemicals, including enzymes and pharmaceuticals, which improve the health of ourselves and our domesticated animals. Perspectives on possible future research directions for the field of applied microbial fermentation that will help to advance agriculture and industry.
Author: Gurunathan Baskar
Publisher: Springer Nature
ISBN: 9819725232
Category :
Languages : en
Pages : 469
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Book Description
Author: Nitish Kumar
Publisher: Springer Nature
ISBN: 3031375610
Category : Technology & Engineering
Languages : en
Pages : 339
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Book Description
Arsenic contamination in drinking water and associated adverse outcomes is one of the major health issues in more than 50 countries worldwide. The scenario is getting even more detrimental with increasing number of affected people and newer sites reported from all over the world. Apart from drinking water, the presence of arsenic has been found in various other dietary sources. Threatening the health of millions of people due to arsenic’s toxicity and carcinogenicity, the major routes of arsenic exposure for humans are either through drinking water or crops. This edited volume brings together a diverse group of environmental science, sustainability, and health researchers to address the challenges posed by global mass poisoning caused by arsenic water contamination. The book sheds light on this global environmental issue and proposes solutions to aquatic contamination through multi-disciplinary sustainable approaches and case studies from different parts of world. This book addresses the problem of arsenic by pursuing a holistic approach. It presents the status quo in different parts of the world and provides essential information on food-related arsenic exposure risks for humans and possible preventive and curative measures for tackling arsenic poisoning. The mechanisms of arsenic uptake, translocation, and distribution in plants and grains are also explained. In closing, the book reviews a variety of prospective sustainable solutions to the problem of arsenic accumulation in soil and water. The book comprises three sections. First section describes the routes of exposure to environmental arsenic and its transport in soil and aquatic ecosystems including its source and distribution in specific locations. Second section explains the health risks linked to arsenic exposure in food and the environment. Third section addresses sustainable arsenic contamination mitigation strategies using the potential applications of recent biotechnological techniques, bioremediation, phytoremediation, genetic engineering, nanotechnology, and in silico approaches. The book is intended for a broad audience including researchers, scientists, and readers with diverse backgrounds including agriculture, environmental science, food science, environmental management, and human health. It can also be used as an important reference guide for undergraduate and graduate students, university faculties, and environmentalists. The book may serve as a reference to environment and sustainability researchers, students, and policy makers.
