Advances In Fermented Foods And Beverages Improving Quality Technologies And Health Benefits
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| Author | : Wilhelm Holzapfel |
| Publisher | : Elsevier |
| Total Pages | : 587 |
| Release | : 2014-09-20 |
| Genre | : Technology & Engineering |
| ISBN | : 178242024X |
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 | : Wilhelm Holzapfel |
| Publisher | : |
| Total Pages | : 586 |
| Release | : 2014 |
| Genre | : Health |
| ISBN | : |
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 | : Holzapfel Wilhelm |
| Publisher | : |
| Total Pages | : |
| Release | : 2015 |
| Genre | : Electronic book |
| ISBN | : |
| Author | : Gopal Kumar Sharma |
| Publisher | : New India Publishing Agency |
| Total Pages | : 4 |
| Release | : 2021-07-08 |
| Genre | : Business & Economics |
| ISBN | : 9390175690 |
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
| Author | : Sandeep Kumar Panda |
| Publisher | : Springer |
| Total Pages | : 340 |
| Release | : 2018-04-09 |
| Genre | : Technology & Engineering |
| ISBN | : 3319748203 |
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.
| Author | : Ramesh C Ray |
| Publisher | : CRC Press |
| Total Pages | : |
| Release | : 2017-03-21 |
| Genre | : |
| ISBN | : 9781138637849 |
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
| Author | : Y. H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 1104 |
| Release | : 2004-03-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0824751221 |
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
| Author | : Oluwafemi Ayodeji Adebo |
| Publisher | : Elsevier |
| Total Pages | : 640 |
| Release | : 2023-01-21 |
| Genre | : Medical |
| ISBN | : 032398553X |
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 | : Alexandru Grumezescu |
| Publisher | : Woodhead Publishing |
| Total Pages | : 562 |
| Release | : 2019-03-25 |
| Genre | : Technology & Engineering |
| ISBN | : 9780128152713 |
Fermented Beverages, Volume Five, the latest release in the Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products
| Author | : Jyoti Prakash Tamang |
| Publisher | : CRC Press |
| Total Pages | : 624 |
| Release | : 2015-04-07 |
| Genre | : Medical |
| ISBN | : 1466588101 |
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
