From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production PDF Download
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Author: Wanping Chen
Publisher: Frontiers Media SA
ISBN: 2889748804
Category : Science
Languages : en
Pages : 519
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Book Description
Author: Wanping Chen
Publisher: Frontiers Media SA
ISBN: 2889748804
Category : Science
Languages : en
Pages : 519
Get Book Here
Book Description
Author: Wanping Chen
Publisher: Frontiers Media SA
ISBN: 2832508162
Category : Science
Languages : en
Pages : 148
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Book Description
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: Rosane F. Schwan
Publisher: CRC Press
ISBN: 1040053319
Category : Science
Languages : en
Pages : 638
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Book Description
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.
Author:
Publisher: Frontiers Media SA
ISBN: 283253032X
Category : Medical
Languages : en
Pages : 321
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309046858
Category : Medical
Languages : en
Pages : 208
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Book Description
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.
Author: M. J. Robert Nout
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 222
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Book Description
Fermented foods represent a wide variety of daily foods consumed world-wide, made from ingredients of animal (milk, meat, fish) and plant (cereals, starchy crops, leguminous seeds, fruits) origin. Notwithstanding the antique roots of food fermentation, its products enjoy great popularity not only because of their attractive taste and flavour, but also for their prolonged shelf-life and safety, their wholesomeness and nutritional value and because of a number of recently proven health-promoting traits. This book is a reflection of one of the international advanced courses of the Graduate School VLAG of Wageningen University, The Netherlands. The focus is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R & Dprofessionals and advanced students of food science and technology.
Author: Malgorzata Kloc
Publisher: Springer Nature
ISBN: 3031379365
Category : Science
Languages : en
Pages : 480
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Book Description
This book gives a current overview on the development, origin, structure, and functions of germline and somatic cell syncytia during embryogenesis and organogenesis. It also reviews pathogen-induced syncytia and the role of syncytial cells in cancer development. The book covers the following topics: germline syncytia, evolution, function and structure; syncytia in embryogenesis and development; the role of somatic cell fusion in fungi, specialized somatic tissues, host defense and adaptation; syncytia induced by viruses and parasites; syncytia and circulating hybrid cells in cancer and other pathological conditions; It also discusses how the genomic adaptations of microorganisms to extreme habitats can prompt the evolution of mononuclear and multinucleate/syncytial cells. The book offers a fresh outlook on syncytia's role in various processes: embryogenesis, organogenesis, adaptation, host defense, and development of specialized tissues. It highlights the importance of syncytia under physiological and pathological conditions.
Author: Barbara Speranza
Publisher: John Wiley & Sons
ISBN: 1118933788
Category : Technology & Engineering
Languages : en
Pages : 440
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Book Description
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Author: Mohamed Koubaa
Publisher: John Wiley & Sons
ISBN: 1119505852
Category : Technology & Engineering
Languages : en
Pages : 244
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Book Description
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
