Soft Chemistry And Food Fermentation

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 548 pages
File Size : 40,5 Mb
Release : 2017-07-18
Category : Technology & Engineering
ISBN : 9780128112045

Get Book

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

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Unknown
Page : 523 pages
File Size : 44,8 Mb
Release : 2017
Category : Fermented foods
ISBN : 0128112034

Get Book

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

Author : Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Publisher : CRC Press
Page : 402 pages
File Size : 54,7 Mb
Release : 2012-04-12
Category : Technology & Engineering
ISBN : 9781439853344

Get Book

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.

Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Page : 414 pages
File Size : 45,8 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 9780429651212

Get Book

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.

Author : Charles W. Bamforth
Publisher : John Wiley & Sons
Page : 234 pages
File Size : 50,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995266

Get Book

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 : K. Shikha Ojha,Brijesh K. Tiwari
Publisher : Springer
Page : 340 pages
File Size : 55,7 Mb
Release : 2016-09-30
Category : Technology & Engineering
ISBN : 9783319424576

Get Book

Novel Food Fermentation Technologies by K. Shikha Ojha,Brijesh K. Tiwari Pdf

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 586 pages
File Size : 41,7 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

Get Book

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.

Author : Jian Chen,Yang Zhu
Publisher : CRC Press
Page : 404 pages
File Size : 41,5 Mb
Release : 2013-11-23
Category : Science
ISBN : 9781439844977

Get Book

Solid State Fermentation for Foods and Beverages by Jian Chen,Yang Zhu Pdf

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 55,6 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

Get Book

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.

Author : Charles W. Bamforth,Robert E. Ward
Publisher : Oxford University Press
Page : 864 pages
File Size : 51,6 Mb
Release : 2014-07-17
Category : Science
ISBN : 9780190200664

Get Book

The Oxford Handbook of Food Fermentations by Charles W. Bamforth,Robert E. Ward Pdf

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Author : Oluwafemi Ayodeji Adebo,Chiemela Enyinnaya Chinma,Adewale Olusegun Obadina,Antonio Gomes Soares,Sandeep K. Panda,Ren-You Gan
Publisher : Elsevier
Page : 640 pages
File Size : 40,8 Mb
Release : 2023-01-21
Category : Medical
ISBN : 9780323985536

Get Book

Indigenous Fermented Foods for the Tropics by Oluwafemi Ayodeji Adebo,Chiemela Enyinnaya Chinma,Adewale Olusegun Obadina,Antonio Gomes Soares,Sandeep K. Panda,Ren-You Gan Pdf

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

Author : Spiros Paramithiotis
Publisher : CRC Press
Page : 217 pages
File Size : 44,6 Mb
Release : 2017-02-03
Category : Science
ISBN : 9781315353302

Get Book

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.

Author : Rosa María Martínez-Espinosa
Publisher : BoD – Books on Demand
Page : 241 pages
File Size : 53,7 Mb
Release : 2020-02-05
Category : Science
ISBN : 9781789853131

Get Book

New Advances on Fermentation Processes by Rosa María Martínez-Espinosa Pdf

In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 488 pages
File Size : 41,7 Mb
Release : 2017-06-19
Category : Technology & Engineering
ISBN : 9780128112083

Get Book

Food Biosynthesis by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 550 pages
File Size : 50,7 Mb
Release : 2017-06-29
Category : Technology & Engineering
ISBN : 9780128112069

Get Book

Food Bioconversion by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. Presents extraction techniques of biological properties to enhance food’s functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery issues Compares different techniques to help advance research and develop new applications Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics Explores how bioconversion technologies are essential for research outcomes to increase high quality food production