Microorganisms And Fermentation Of Traditional Foods

Author : Ramesh C. Ray,Montet Didier
Publisher : CRC Press
Page : 392 pages
File Size : 53,7 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 : 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 : 42,5 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 : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 50,6 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781420094961

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Fermented Foods and Beverages of the World by Jyoti Prakash Tamang,Kasipathy Kailasapathy Pdf

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Author : Charles W. Bamforth,David J. Cook
Publisher : John Wiley & Sons
Page : 259 pages
File Size : 45,5 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 : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Page : 413 pages
File Size : 47,5 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781498740814

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Fermented Foods, Part I by Didier Montet,Ramesh C. Ray Pdf

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Page : 762 pages
File Size : 45,5 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

Author : Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin
Publisher : Frontiers Media SA
Page : 197 pages
File Size : 50,6 Mb
Release : 2019-11-04
Category : Electronic
ISBN : 9782889631650

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Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World by Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin Pdf

Author : Jyoti Prakash Tamang,Patricia Lappe-Oliveras,Baltasar Mayo
Publisher : Frontiers Media SA
Page : 276 pages
File Size : 40,9 Mb
Release : 2022-02-18
Category : Science
ISBN : 9782889744404

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Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits by Jyoti Prakash Tamang,Patricia Lappe-Oliveras,Baltasar Mayo Pdf

Author : B.J. Wood
Publisher : Springer Science & Business Media
Page : 889 pages
File Size : 45,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461303091

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Microbiology of Fermented Foods by B.J. Wood Pdf

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Author : Ravishankar Rai V,Jamuna A. Bai
Publisher : CRC Press
Page : 604 pages
File Size : 44,6 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 : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Page : 472 pages
File Size : 51,9 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.

Author : Min-Tze Liong
Publisher : Springer
Page : 290 pages
File Size : 40,8 Mb
Release : 2015-12-11
Category : Science
ISBN : 9783319231778

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Beneficial Microorganisms in Food and Nutraceuticals by Min-Tze Liong Pdf

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.

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 : 48,8 Mb
Release : 1992-01-01
Category : Medical
ISBN : 0309074878

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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 : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Page : 525 pages
File Size : 54,8 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9781351793766

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Fermented Foods, Part II by Ramesh C. Ray,Didier Montet Pdf

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Author : Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : John Wiley & Sons
Page : 406 pages
File Size : 55,6 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118933763

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Starter Cultures in Food Production by Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

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.