From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production
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From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production
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Author : Wanping Chen
language : en
Publisher: Frontiers Media SA
Release Date : 2022-06-30
From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production written by Wanping Chen 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 2022-06-30 with Science categories.
From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production Volume Ii
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Author : Wanping Chen
language : en
Publisher: Frontiers Media SA
Release Date : 2022-12-01
From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production Volume Ii written by Wanping Chen 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 2022-12-01 with Science categories.
Microorganisms And Fermentation Of Traditional Foods
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2014-08-21
Microorganisms And Fermentation Of Traditional Foods written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Technology & Engineering categories.
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.
Frontiers And New Trends In The Science Of Fermented Food And Beverages
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Author : Rosa Lidia Solís-Oviedo
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-02-20
Frontiers And New Trends In The Science Of Fermented Food And Beverages written by Rosa Lidia Solís-Oviedo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-20 with Science categories.
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.
Applications Of Biotechnology In Traditional Fermented Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1992-02-01
Applications Of Biotechnology In Traditional Fermented Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-02-01 with Medical categories.
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.
Flavor Chemistry Of Food Mechanism Interaction New Advances
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Author :
language : en
Publisher: Frontiers Media SA
Release Date : 2023-07-24
Flavor Chemistry Of Food Mechanism Interaction New Advances written by 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 2023-07-24 with Medical categories.
Food Fermentation
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Author : M. J. Robert Nout
language : en
Publisher:
Release Date : 2005
Food Fermentation written by M. J. Robert Nout and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Fermentation categories.
Fermented foods represent a wide variety of daily foods consumed world-wide, made from ingredients of animal (milk, meat, fish) and plant (cereals, starchy crops, leguminous seeds, fruits) origin. Notwithstanding the antique roots of food fermentation, its products enjoy great popularity not only because of their attractive taste and flavour, but also for their prolonged shelf-life and safety, their wholesomeness and nutritional value and because of a number of recently proven health-promoting traits. This book is a reflection of one of the international advanced courses of the Graduate School VLAG of Wageningen University, The Netherlands. The focus is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R & Dprofessionals and advanced students of food science and technology.
Syncytia Origin Structure And Functions
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Author : Malgorzata Kloc
language : en
Publisher: Springer Nature
Release Date : 2023-12-25
Syncytia Origin Structure And Functions written by Malgorzata Kloc and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-25 with Science categories.
This book gives a current overview on the development, origin, structure, and functions of germline and somatic cell syncytia during embryogenesis and organogenesis. It also reviews pathogen-induced syncytia and the role of syncytial cells in cancer development. The book covers the following topics: germline syncytia, evolution, function and structure; syncytia in embryogenesis and development; the role of somatic cell fusion in fungi, specialized somatic tissues, host defense and adaptation; syncytia induced by viruses and parasites; syncytia and circulating hybrid cells in cancer and other pathological conditions; It also discusses how the genomic adaptations of microorganisms to extreme habitats can prompt the evolution of mononuclear and multinucleate/syncytial cells. The book offers a fresh outlook on syncytia's role in various processes: embryogenesis, organogenesis, adaptation, host defense, and development of specialized tissues. It highlights the importance of syncytia under physiological and pathological conditions.
Handbook On Fermented Foods And Chemicals
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Author : NPCS Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2011-10-01
Handbook On Fermented Foods And Chemicals written by NPCS Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-01 with categories.
Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.
Starter Cultures In Food Production
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Author : Barbara Speranza
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-06
Starter Cultures In Food Production written by Barbara Speranza and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-06 with Technology & Engineering categories.
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.