Microbes For Natural Food Additives

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Microbes for Natural Food Additives

Ashok Kumar Nadda,Gunjan Goel
Microbes for Natural Food Additives Book PDF

Author : Ashok Kumar Nadda,Gunjan Goel
Publisher : Springer
Page : 0 pages
File Size : 52,9 Mb
Release : 2022-12-20
Category : Science
ISBN : 981195710X

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Microbes for Natural Food Additives by Ashok Kumar Nadda,Gunjan Goel Pdf

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Microbes for Natural Food Additives

Ashok Kumar Nadda,Gunjan Goel
Microbes for Natural Food Additives Book PDF

Author : Ashok Kumar Nadda,Gunjan Goel
Publisher : Springer Nature
Page : 234 pages
File Size : 47,8 Mb
Release : 2023-01-01
Category : Science
ISBN : 9789811957116

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Microbes for Natural Food Additives by Ashok Kumar Nadda,Gunjan Goel Pdf

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Food Preservatives

Nicholas J. Russell,Grahame W. Gould
Food Preservatives Book PDF

Author : Nicholas J. Russell,Grahame W. Gould
Publisher : Springer Science & Business Media
Page : 394 pages
File Size : 43,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9780387300429

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Food Preservatives by Nicholas J. Russell,Grahame W. Gould Pdf

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.

Microbial Enzymes and Additives for the Food Industry

Amit Kumar,Mukesh Yadav,Nirmala Sehrawat
Microbial Enzymes and Additives for the Food Industry Book PDF

Author : Amit Kumar,Mukesh Yadav,Nirmala Sehrawat
Publisher : Unknown
Page : 307 pages
File Size : 41,9 Mb
Release : 2019-04-10
Category : Electronic
ISBN : 1536151017

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Microbial Enzymes and Additives for the Food Industry by Amit Kumar,Mukesh Yadav,Nirmala Sehrawat Pdf

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.

Microbial Production of Food Ingredients and Additives

Alexandru Mihai Grumezescu,Alina Maria Holban
Microbial Production of Food Ingredients and Additives Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 518 pages
File Size : 55,5 Mb
Release : 2017-08-04
Category : Technology & Engineering
ISBN : 9780128111994

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Microbial Production of Food Ingredients and Additives by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Food Additives

Geethi Pamunuwa,Desiree Nedra Karunaratne
Food Additives Book PDF

Author : Geethi Pamunuwa,Desiree Nedra Karunaratne
Publisher : Unknown
Page : 176 pages
File Size : 53,5 Mb
Release : 2017
Category : Microbiology
ISBN : 9535134906

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Food Additives by Geethi Pamunuwa,Desiree Nedra Karunaratne Pdf

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Microbial Production of Food Ingredients and Additives

Alexandru Mihai Grumezescu,Alina Maria Holban
Microbial Production of Food Ingredients and Additives Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 516 pages
File Size : 45,5 Mb
Release : 2017-08-15
Category : Electronic
ISBN : 0128115203

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Microbial Production of Food Ingredients and Additives by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Microbial Production of Food Ingredients and Additives, Volume 5 in the Handbook of Food Bioengineering series, is a solid resource to describe how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste as well as to improve function and fortification to benefit overall health. The book presents the most important applications of microbial products in food bioengineering and different methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins by involving microorganisms. Recent and future applications of these microbial - derived food components are describes and discussed making it essential for future research applications. Provides various research examples of how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilised to produce high quantity and quality therapeutic food ingredients used both for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Natural Food Additives

Miguel Á. Prieto,Paz Otero,María Carpena Rodriguez
Natural Food Additives Book PDF

Author : Miguel Á. Prieto,Paz Otero,María Carpena Rodriguez
Publisher : BoD – Books on Demand
Page : 330 pages
File Size : 48,8 Mb
Release : 2022-10-05
Category : Science
ISBN : 9781839689598

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Natural Food Additives by Miguel Á. Prieto,Paz Otero,María Carpena Rodriguez Pdf

Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Natural Food Additives, Ingredients and Flavourings

D Baines,R Seal
Natural Food Additives Ingredients and Flavourings Book PDF

Author : D Baines,R Seal
Publisher : Elsevier
Page : 488 pages
File Size : 48,9 Mb
Release : 2012-03-21
Category : Technology & Engineering
ISBN : 9780857095725

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Natural Food Additives, Ingredients and Flavourings by D Baines,R Seal Pdf

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Natural Food Antimicrobial Systems

A.S. Naidu
Natural Food Antimicrobial Systems Book PDF

Author : A.S. Naidu
Publisher : CRC Press
Page : 836 pages
File Size : 41,9 Mb
Release : 2000-06-21
Category : Technology & Engineering
ISBN : 1420039369

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Natural Food Antimicrobial Systems by A.S. Naidu Pdf

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

Food Additive

Yehia El-Samragy
Food Additive Book PDF

Author : Yehia El-Samragy
Publisher : BoD – Books on Demand
Page : 272 pages
File Size : 42,9 Mb
Release : 2012-02-22
Category : Science
ISBN : 9789535100676

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Food Additive by Yehia El-Samragy Pdf

A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

Natural Food Preservatives

Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama
Natural Food Preservatives Book PDF

Author : Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama
Publisher : CRC Press
Page : 232 pages
File Size : 47,9 Mb
Release : 2023-11-16
Category : Technology & Engineering
ISBN : 9781000836752

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Natural Food Preservatives by Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama Pdf

Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.

Food Additives

Desiree Nedra Karunaratne,Geethy Pamunuwa
Food Additives Book PDF

Author : Desiree Nedra Karunaratne,Geethy Pamunuwa
Publisher : BoD – Books on Demand
Page : 178 pages
File Size : 55,6 Mb
Release : 2017-09-06
Category : Technology & Engineering
ISBN : 9789535134893

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Food Additives by Desiree Nedra Karunaratne,Geethy Pamunuwa Pdf

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Microbial Control and Food Preservation

Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
Microbial Control and Food Preservation Book PDF

Author : Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
Publisher : Springer
Page : 430 pages
File Size : 45,6 Mb
Release : 2018-01-23
Category : Science
ISBN : 9781493975563

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Microbial Control and Food Preservation by Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos Pdf

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Future Trends in Modern Plastics

Johannes Karl Fink
Future Trends in Modern Plastics Book PDF

Author : Johannes Karl Fink
Publisher : John Wiley & Sons
Page : 324 pages
File Size : 40,9 Mb
Release : 2024-04-09
Category : Science
ISBN : 9781394237548

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Future Trends in Modern Plastics by Johannes Karl Fink Pdf

Future Trends in MODERN PLASTICS The prolific author and polymer scientist discusses the current topics in the plastics industry and recommends future research in sustainable polymers and the recycling routes of plastic waste. The book opens with a chapter discussing newly developed monomers such as alkylene-based monomers, epoxide monomers, diol-based monomers, bio-based monomers, and several other types, Modern polymerization methods are then explained, such as ionic polymerization, plasma polymerization, and ring-opening polymerization. The book moves on to special issues and some future trends in the plastics industry with recommendations for future research. Plastics have given society enormous benefits because of their versatility, light weight, durability, and low costs. However, these properties have come with negative impacts because these persistent materials are leaked into the environment during their entire life cycle. Therefore, critical chapters report on the future directions for sustainable polymers, the valorization of plastic waste, and the recovery, treatment and recycling routes of plastic waste. The book concludes with chapters on the usage of plastics in medical devices, as well as the use of plastics in restoration, food applications, additive classes, and manufacturing. Audience The book will be used by plastics engineers, chemists, polymer and materials scientists in both academia and the plastics industry.