Food Fermentation And Micro Organisms

Author : Charles W. Bamforth,David J. Cook
Publisher : John Wiley & Sons
Page : 259 pages
File Size : 43,8 Mb
Release : 2019-04-29
Category : Technology & Engineering
ISBN : 9781405198721

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Food, Fermentation, and Micro-organisms by Charles W. Bamforth,David J. Cook Pdf

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

Author : Charles W. Bamforth
Publisher : John Wiley & Sons
Page : 234 pages
File Size : 43,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995266

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Food, Fermentation and Micro-organisms by Charles W. Bamforth Pdf

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

Author : Robert W. Hutkins
Publisher : John Wiley & Sons
Page : 488 pages
File Size : 53,6 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276242

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Microbiology and Technology of Fermented Foods by Robert W. Hutkins Pdf

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 : Ramesh C. Ray,Montet Didier
Publisher : CRC Press
Page : 392 pages
File Size : 41,6 Mb
Release : 2014-08-21
Category : Technology & Engineering
ISBN : 9781482223088

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Microorganisms and Fermentation of Traditional Foods by Ramesh C. Ray,Montet Didier Pdf

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Author : Carl Severin Pederson
Publisher : Unknown
Page : 300 pages
File Size : 40,8 Mb
Release : 1971
Category : Fermentation
ISBN : UOM:39015000828460

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Microbiology of Food Fermentations by Carl Severin Pederson Pdf

Author : M. J. Robert Nout,Willem M. de Vos,Marcel H. Zwietering
Publisher : Unknown
Page : 222 pages
File Size : 52,5 Mb
Release : 2005
Category : Business & Economics
ISBN : WISC:89091987628

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Food Fermentation by M. J. Robert Nout,Willem M. de Vos,Marcel H. Zwietering Pdf

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 : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 49,8 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855

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Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods Pdf

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 : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Page : 762 pages
File Size : 43,6 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

Author : Robert W. Hutkins
Publisher : John Wiley & Sons
Page : 616 pages
File Size : 42,7 Mb
Release : 2018-09-04
Category : Technology & Engineering
ISBN : 9781119027560

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Microbiology and Technology of Fermented Foods by Robert W. Hutkins Pdf

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 934 pages
File Size : 40,6 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 0203913558

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Handbook of Food and Beverage Fermentation Technology by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield Pdf

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

Author : Ravishankar Rai V,Jamuna A. Bai
Publisher : CRC Press
Page : 604 pages
File Size : 51,5 Mb
Release : 2014-12-17
Category : Medical
ISBN : 9781482206623

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Beneficial Microbes in Fermented and Functional Foods by Ravishankar Rai V,Jamuna A. Bai Pdf

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.

Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 940 pages
File Size : 43,6 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9781119237761

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Food Microbiology, 2 Volume Set by Osman Erkmen,T. Faruk Bozoglu Pdf

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 54,9 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283

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Wild Fermentation by Sandor Ellix Katz Pdf

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Author : Luca Cocolin,Danilo Ercolini
Publisher : Springer Science & Business Media
Page : 291 pages
File Size : 55,5 Mb
Release : 2007-12-15
Category : Technology & Engineering
ISBN : 9780387745206

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Molecular Techniques in the Microbial Ecology of Fermented Foods by Luca Cocolin,Danilo Ercolini Pdf

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 548 pages
File Size : 45,7 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