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Encapsulation In Food Processing And Fermentation


Encapsulation In Food Processing And Fermentation
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Encapsulation In Food Processing And Fermentation


Encapsulation In Food Processing And Fermentation
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Author : Steva Lević
language : en
Publisher: CRC Press
Release Date : 2022-08-18

Encapsulation In Food Processing And Fermentation written by Steva Lević and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-18 with Science categories.


Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.



Encapsulation Technologies For Active Food Ingredients And Food Processing


Encapsulation Technologies For Active Food Ingredients And Food Processing
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Author : N.J. Zuidam
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-30

Encapsulation Technologies For Active Food Ingredients And Food Processing written by N.J. Zuidam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-30 with Technology & Engineering categories.


Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.



Understanding Wine Microbiota Challenges And Opportunities


Understanding Wine Microbiota Challenges And Opportunities
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Author : Aline Lonvaud
language : en
Publisher: Frontiers Media SA
Release Date : 2019-08-16

Understanding Wine Microbiota Challenges And Opportunities written by Aline Lonvaud and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-16 with categories.


Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.



Unconventional Functional Fermented Beverages


Unconventional Functional Fermented Beverages
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Author : Carlos Ricardo Soccol
language : en
Publisher: Elsevier
Release Date : 2024-10-23

Unconventional Functional Fermented Beverages written by Carlos Ricardo Soccol and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-23 with Technology & Engineering categories.


Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists. - Covers the production of functional fermented beverages, especially unique and unconventional drinks - Explores fermentation technologies, including the safe production and manufacturing of fermented beverages - Reviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective



Beneficial Microbes In Fermented And Functional Foods


Beneficial Microbes In Fermented And Functional Foods
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Author : Ravishankar Rai V
language : en
Publisher: CRC Press
Release Date : 2014-12-17

Beneficial Microbes In Fermented And Functional Foods written by Ravishankar Rai V and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-17 with Medical categories.


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.



Novel And Alternative Methods In Food Processing


Novel And Alternative Methods In Food Processing
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Author : N. Veena
language : en
Publisher: CRC Press
Release Date : 2023-08-04

Novel And Alternative Methods In Food Processing written by N. Veena and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-04 with Technology & Engineering categories.


This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.



Advances In Food Process Engineering Research And Applications


Advances In Food Process Engineering Research And Applications
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Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-10-21

Advances In Food Process Engineering Research And Applications written by Stavros Yanniotis and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-21 with Technology & Engineering categories.


This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.



Food Processing Technology


Food Processing Technology
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Author : P.J. Fellows
language : en
Publisher: Elsevier
Release Date : 2009-06-22

Food Processing Technology written by P.J. Fellows and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.


The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics



Handbook Of Research On Food Processing And Preservation Technologies


Handbook Of Research On Food Processing And Preservation Technologies
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-11-25

Handbook Of Research On Food Processing And Preservation Technologies written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-25 with Technology & Engineering categories.


Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.



Biofilm Applications To Revolutionize Food Technology


Biofilm Applications To Revolutionize Food Technology
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Author : Tanmay Sarkar
language : en
Publisher: Springer Nature
Release Date : 2025-05-12

Biofilm Applications To Revolutionize Food Technology written by Tanmay Sarkar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-05-12 with Technology & Engineering categories.


Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve quality and sensory aspects, while also enhancing overall safety and sustainability. At its core, this book addresses the preeminent challenge facing the food industry: how to optimize taste, enhance safety and extend shelf life without compromising nutritional value. It offers a dynamic blueprint for chefs, food scientists, and industry professionals to leverage biofilm usage, exploring cutting-edge techniques that revolutionize fermentation, flavor enhancement, and waste reduction. By decoding the intricate mechanisms of biofilm interactions, this work unveils solutions to persistent industry challenges, providing practical insights and strategies to elevate culinary experiences while meeting consumer demands for healthier, safer, and more flavorful foods. Biofilm Applications to Transform the Food Industry is an indispensable guide for culinary professionals, food technologists, and enthusiasts seeking to stay ahead in a rapidly evolving industry. It equips readers with the tools to navigate the complexities of biofilm applications, empowering them to innovate, create ethically sound products, and contribute to a more sustainable future. This title's relevance lies in its ability to bridge the gap between cutting-edge science and practical culinary applications, making it an essential resource for those passionate about shaping the future of food technology.