Bioactive Components In Fermented Foods And Food By Products

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Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli
Bioactive Components in Fermented Foods and Food By Products Book PDF

Author : Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli
Publisher : MDPI
Page : 140 pages
File Size : 44,7 Mb
Release : 2020-05-22
Category : Science
ISBN : 9783039288519

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Bioactive Components in Fermented Foods and Food By-Products by Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli Pdf

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.

Bioactive Components in Fermented Foods and Food By-products

Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli
Bioactive Components in Fermented Foods and Food By products Book PDF

Author : Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli
Publisher : Unknown
Page : 128 pages
File Size : 47,5 Mb
Release : 2020
Category : Biology (General)
ISBN : 3039288520

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Bioactive Components in Fermented Foods and Food By-products by Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli Pdf

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.

Bioactive Compounds in Fermented Foods

Amit Kumar Rai,Anu Appaiah K. A.
Bioactive Compounds in Fermented Foods Book PDF

Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Page : 511 pages
File Size : 45,7 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 9780429648571

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Bioactive Compounds in Fermented Foods by Amit Kumar Rai,Anu Appaiah K. A. Pdf

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.

Fermented Foods in Health and Disease Prevention

Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Fermented Foods in Health and Disease Prevention Book PDF

Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Page : 762 pages
File Size : 47,5 Mb
Release : 2016-09-12
Category : Science
ISBN : 9780128025499

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Fermented Foods in Health and Disease Prevention by Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas Pdf

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation

Yu Xiao,Xiaolong Ji,Xiudong Xia
Enhancement of Nutritional Profile Biological Activity of Plant Based Foods by Fermentation Book PDF

Author : Yu Xiao,Xiaolong Ji,Xiudong Xia
Publisher : Frontiers Media SA
Page : 243 pages
File Size : 54,5 Mb
Release : 2023-01-31
Category : Medical
ISBN : 9782832512937

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Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation by Yu Xiao,Xiaolong Ji,Xiudong Xia Pdf

With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics:  Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods.  Innovative fermentation approaches to improve the nutritional and functional properties in the final products.  Valorization of plant-based food matrices/by-products via fermentation.  Plant-based anti-nutritional factors degradation by microorganisms.  Development of high added-value and novel fermented products.  Production of bioactive compounds with health beneficial effects.  Human intestinal flora simulated effect on plant-based food.

Soft Chemistry and Food Fermentation

Alexandru Mihai Grumezescu,Alina Maria Holban
Soft Chemistry and Food Fermentation Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 548 pages
File Size : 46,7 Mb
Release : 2017-07-18
Category : Technology & Engineering
ISBN : 9780128112045

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Soft Chemistry and Food Fermentation by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

African Fermented Food Products- New Trends

Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
African Fermented Food Products New Trends Book PDF

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 47,6 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

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African Fermented Food Products- New Trends by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod Pdf

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.

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
Lactic Acid Fermentation of Fruits and Vegetables Book PDF

Author : Spiros Paramithiotis
Publisher : CRC Press
Page : 217 pages
File Size : 50,9 Mb
Release : 2017-02-03
Category : Science
ISBN : 9781315353302

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Lactic Acid Fermentation of Fruits and Vegetables by Spiros Paramithiotis Pdf

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.

Food Bioactives

Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Food Bioactives Book PDF

Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Publisher : CRC Press
Page : 432 pages
File Size : 52,5 Mb
Release : 2019-10-28
Category : Science
ISBN : 9780429512513

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Food Bioactives by Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle Pdf

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

Fermentation

Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Fermentation Book PDF

Author : Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Publisher : CRC Press
Page : 402 pages
File Size : 49,9 Mb
Release : 2012-04-12
Category : Technology & Engineering
ISBN : 9781439853344

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Fermentation by Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski Pdf

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Retention of Bioactives in Food Processing

Seid Mahdi Jafari,Esra Capanoglu
Retention of Bioactives in Food Processing Book PDF

Author : Seid Mahdi Jafari,Esra Capanoglu
Publisher : Springer Nature
Page : 610 pages
File Size : 54,7 Mb
Release : 2022-07-25
Category : Technology & Engineering
ISBN : 9783030968854

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Retention of Bioactives in Food Processing by Seid Mahdi Jafari,Esra Capanoglu Pdf

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

Bioactive Components

Monika Thakur,Tarun Belwal
Bioactive Components Book PDF

Author : Monika Thakur,Tarun Belwal
Publisher : Springer Nature
Page : 609 pages
File Size : 50,6 Mb
Release : 2022-12-01
Category : Technology & Engineering
ISBN : 9789811923661

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Bioactive Components by Monika Thakur,Tarun Belwal Pdf

This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes.

Fermented Food Products

A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Fermented Food Products Book PDF

Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Page : 472 pages
File Size : 44,6 Mb
Release : 2019-12-06
Category : Technology & Engineering
ISBN : 9781000761092

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Fermented Food Products by A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran Pdf

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.

Bioactive Compounds in Fermented Foods

Amit Kumar Rai,Anu Appaiah K. A.
Bioactive Compounds in Fermented Foods Book PDF

Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Page : 414 pages
File Size : 52,5 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 9780429651212

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Bioactive Compounds in Fermented Foods by Amit Kumar Rai,Anu Appaiah K. A. Pdf

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 Fermented Functional Foods

Edward R.(Ted) Farnworth
Handbook of Fermented Functional Foods Book PDF

Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
Page : 408 pages
File Size : 43,5 Mb
Release : 2003-03-26
Category : Technology & Engineering
ISBN : 0849313724

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Handbook of Fermented Functional Foods by Edward R.(Ted) Farnworth Pdf

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits. Written by international experts in the forefront of fermented food science and technology, this book explores how fermentation of a food changes its composition, adds new nutrients, produces active ingredients or increases the bioavailability of nutrients, and how the live bacteria in some fermented foods enhance their nutritive health value. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa. In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly the effect of these foods and their active ingredients on human health.