Starter Cultures In Food Production
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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.
Bacterial Starter Cultures For Food
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Author : Stanley E. Gilliland
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Bacterial Starter Cultures For Food written by Stanley E. Gilliland and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Technology & Engineering categories.
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Dairy Starter Cultures
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Author : T. M. Cogan
language : en
Publisher: Wiley-VCH
Release Date : 1996
Dairy Starter Cultures written by T. M. Cogan and has been published by Wiley-VCH this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Bacterial starter cultures categories.
Bacterial Starter Cultures For Foods
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Author : Stanley E. Gilliland
language : en
Publisher:
Release Date : 2017
Bacterial Starter Cultures For Foods written by Stanley E. Gilliland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with TECHNOLOGY & ENGINEERING categories.
"This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians."--Provided by publisher.
Sourdough Microbiota And Starter Cultures For Industry
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Author : Elaine Berger Ceresino
language : en
Publisher: Springer
Release Date : 2024-05-29
Sourdough Microbiota And Starter Cultures For Industry written by Elaine Berger Ceresino and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-29 with Technology & Engineering categories.
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growth of sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as the science behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.
Microbial Cultures And Enzymes In Dairy Technology
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Author : Öztürko?lu Budak, ?ebnem
language : en
Publisher: IGI Global
Release Date : 2018-04-27
Microbial Cultures And Enzymes In Dairy Technology written by Öztürko?lu Budak, ?ebnem and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-27 with Technology & Engineering categories.
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
Sourdough Microbiota And Starter Cultures For Industry
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Author : Elaine Berger Ceresino
language : en
Publisher: Springer Nature
Release Date :
Sourdough Microbiota And Starter Cultures For Industry written by Elaine Berger Ceresino and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Advances In Dairy Products
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Author : Francesco Conto
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-18
Advances In Dairy Products written by Francesco Conto 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 2017-09-18 with Technology & Engineering categories.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Innovations In Technologies For Fermented Food And Beverage Industries
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Author : Sandeep Kumar Panda
language : en
Publisher: Springer
Release Date : 2018-04-09
Innovations In Technologies For Fermented Food And Beverage Industries written by Sandeep Kumar Panda and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-09 with Technology & Engineering categories.
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
Genetic Modification In The Food Industry
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Author : Susan Harlander
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Genetic Modification In The Food Industry written by Susan Harlander 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 2012-12-06 with Technology & Engineering categories.
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.