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Author: José Guilherme Prado Martin
Publisher: Springer Nature
ISBN: 3031720008
Category :
Languages : en
Pages : 485
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Book Description
Author: José Guilherme Prado Martin
Publisher: Springer Nature
ISBN: 3031720008
Category :
Languages : en
Pages : 485
Get Book Here
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: 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: Robert W. Hutkins
Publisher: John Wiley & Sons
ISBN: 047027624X
Category : Technology & Engineering
Languages : en
Pages : 488
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Book Description
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.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128169397
Category : Technology & Engineering
Languages : en
Pages : 403
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Book Description
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. - Provides nutrient profiles and the effects of non-alcoholic beverages - Presents the relevance of the HACCP system for the non-alcoholic beverage industry - Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Author: Ramesh Raliya and J. C. Tarafdar
Publisher: SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
ISBN: 9785223124
Category :
Languages : en
Pages : 79
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Book Description
The book provides an insight and detailed knowledge on the various aspects of applied microbiology and biotechnology as is going on in the present research trend. The book discusses on various integral issues related to microbiology and biotechnology which will prove to be of immense help to the academicians, scientists, researchers, technocrats and students worldwide. The book is a sincere work of compilation of new and recent advances in the topic of concern through various innovative researches and scientific opinion there from. The book is dedicated to the readers who will definitely find it interesting and knowledgeable in carrying out their respective researches in different aspects of applied microbiology and biotechnology. Lastly, the Science and Education Development Institute [SEDInst], Akure, Nigeria is coming up with more Book Projects very soon on other disciplines currently in demand for the advancement of science, education and technology.
Author: Ayman Amer Eissa
Publisher: BoD – Books on Demand
ISBN: 9535104497
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Author: Wojciech Janczukowicz
Publisher: MDPI
ISBN: 3036511245
Category : Science
Languages : en
Pages : 396
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Book Description
This Special Issue presents the latest advances in agriculture, aquaculture, food technology and environmental protection and engineering, discussing, among others, the following issues: new technologies in water, stormwater and wastewater treatment; water saving, lake restoration; new sludge and waste management systems; biodiesel production from animal fat waste; the microbiological quality of compound fish feeds for aquaculture; the role of technological processes to improve food quality and safety; new trends in the analysis of food and food components including in vitro, in vivo, and in silico analyses; and functional and structural aspects of bioactivities of food molecules.
Author: Dr. Azad Kumar
Publisher: THANUJ INTERNATIONAL PUBLISHERS
ISBN: 8195252990
Category : Antiques & Collectibles
Languages : en
Pages : 150
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Book Description
Our intention in publishing this book was to discuss and interpret all of the major issues in the chemical and environmental science disciplines, because this book covers such a broad range of chemical and environmental science research area. Rather, we have selected the themes and challenges, briefly defined them and demonstrated how they connect, clarified the terminology, and indicated where further research may be accessed. We hope that the result is an excellent introduction to 'chemical and environmental science. It is primarily aimed towards researchers in chemical science and related fields, but it should be accessible to new researchers as well. We have explored into more depth on issues that have received little attention elsewhere. There are several useful sources for topics such as chemical science, environmental science, nanotechnology, ionic liquids, solid waste management, photodegradation, Nanomaterial, adsorption of hazardous metals, and conducting polymers. However we attempted to provide up-to-current knowledge, we are well aware that books may soon go out of date if they seek to provide too much detail, so we concentrated on basic concepts that should not go out of fashion too quickly. Our book differs somewhat from other texts in the chemical and environmental sciences in its concentration. We have focused on ideas and theories because we feel that a solid grasp of them will be more useful in the long run than specifics of present systems, services, and approaches. We've also highlighted the dimension since we feel it's critical to understand where the discipline and its components originated from and why some things are the way they are. This approach is based on the research, with several references provided at the end of each chapter for convenience. Our intention is that the content of this book will be sufficient to provide a fundamental knowledge of the entire field, and that readers will refer to the references for more information and examples of the parts of which they are most interested. The conclusion words and captions, as well as the important references, at the conclusion of each chapter are intended to present the main points in a factual way.
Author: Kamel A. Abd-Elsalam
Publisher: CRC Press
ISBN: 1000996646
Category : Technology & Engineering
Languages : en
Pages : 415
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Book Description
The current volume focuses on all the major concerns associated with the biofungicides and provides comprehensive knowledge of microbial and phytochemical fungicides, bioformulations, regulation as well as limitation of biofungicides, and their role in disease management in plants. The use of biofungicides as eco-friendly alternative to traditional synthetic fungicides is likely to play a major role in organic farming in the future.
