Molecular Techniques In The Microbial Ecology Of Fermented Foods

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Molecular Techniques in the Microbial Ecology of Fermented Foods

Author : Luca Cocolin,Danilo Ercolini
Publisher : Springer Science & Business Media
Page : 280 pages
File Size : 41,6 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.

Molecular Techniques in Food Biology

Author : Aly Farag El Sheikha,Robert E. Levin,Jianping Xu
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 53,5 Mb
Release : 2018-04-09
Category : Technology & Engineering
ISBN : 9781119374602

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Molecular Techniques in Food Biology by Aly Farag El Sheikha,Robert E. Levin,Jianping Xu Pdf

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

Molecular Techniques in the Microbial Ecology of Fermented Foods

Author : Luca Cocolin,Danilo Ercolini
Publisher : Springer
Page : 0 pages
File Size : 41,9 Mb
Release : 2008-11-01
Category : Technology & Engineering
ISBN : 0387520848

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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.

Handbook of Fermented Food and Beverage Technology Two Volume Set

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 1536 pages
File Size : 45,5 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook of Animal-Based Fermented Food and Beverage Technology

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 814 pages
File Size : 52,8 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439850237

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Handbook of Animal-Based Fermented Food and Beverage Technology by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Fermented Food Products

Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Page : 431 pages
File Size : 53,6 Mb
Release : 2019-12-06
Category : Technology & Engineering
ISBN : 9781000760958

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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.

Indigenous Fermented Foods of South Asia

Author : V.K. Joshi
Publisher : CRC Press
Page : 916 pages
File Size : 43,7 Mb
Release : 2016-01-05
Category : Technology & Engineering
ISBN : 9781439887905

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Indigenous Fermented Foods of South Asia by V.K. Joshi Pdf

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

Advances in Fermented Foods and Beverages

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 586 pages
File Size : 54,7 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

Author : Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin
Publisher : Frontiers Media SA
Page : 197 pages
File Size : 51,7 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

Molecular Techniques in Food Biology

Author : Aly Farag El Sheikha,Robert E. Levin,Jianping Xu
Publisher : John Wiley & Sons
Page : 472 pages
File Size : 46,6 Mb
Release : 2018-01-02
Category : Technology & Engineering
ISBN : 9781119374596

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Molecular Techniques in Food Biology by Aly Farag El Sheikha,Robert E. Levin,Jianping Xu Pdf

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

The Interaction of Food Industry and Environment

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 448 pages
File Size : 48,9 Mb
Release : 2020-01-22
Category : Science
ISBN : 9780128175156

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The Interaction of Food Industry and Environment by Charis M. Galanakis Pdf

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Advances in Biotechnology for Food Industry

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 508 pages
File Size : 55,5 Mb
Release : 2018-02-03
Category : Technology & Engineering
ISBN : 9780128114957

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Advances in Biotechnology for Food Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Fermented Foods and Beverages of the World

Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 48,7 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

Fermented Foods in Health and Disease Prevention

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

Health Benefits of Fermented Foods and Beverages

Author : Jyoti Prakash Tamang
Publisher : CRC Press
Page : 638 pages
File Size : 49,8 Mb
Release : 2015-04-07
Category : Medical
ISBN : 9781466588103

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Health Benefits of Fermented Foods and Beverages by Jyoti Prakash Tamang Pdf

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme