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Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
Author: Rosa Lidia Solís-Oviedo
Publisher: BoD – Books on Demand
Total Pages: 154
Release: 2019-02-20
Genre: Science
ISBN: 1789854954
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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.

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
Author: Ángel de la Cruz Pech-Canul
Publisher:
Total Pages: 152
Release: 2019
Genre: Nutrition. Foods and food supply
ISBN: 9781789854961
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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.

Fermented Beverages

Fermented Beverages
Author: Alexandru Grumezescu
Publisher: Woodhead Publishing
Total Pages: 673
Release: 2019-03-05
Genre: Technology & Engineering
ISBN: 0128157038
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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

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
Author: Sandeep Kumar Panda
Publisher: Springer
Total Pages: 340
Release: 2018-04-09
Genre: Technology & Engineering
ISBN: 3319748203
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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.

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author: Wilhelm Holzapfel
Publisher: Elsevier
Total Pages: 587
Release: 2014-09-20
Genre: Technology & Engineering
ISBN: 178242024X
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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.

Fermented Foods, Part II

Fermented Foods, Part II
Author: Ramesh C Ray
Publisher: CRC Press
Total Pages:
Release: 2017-03-21
Genre:
ISBN: 9781138637849
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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.

Proceedings of the 2nd International Conference of Health Innovation and Technology (ICHIT 2022)

Proceedings of the 2nd International Conference of Health Innovation and Technology (ICHIT 2022)
Author: Supatmi
Publisher: Springer Nature
Total Pages: 223
Release: 2023-06-23
Genre: Medical
ISBN: 946463202X
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This is an open access book.The rapid development of technology today is a challenge in the health sector. Technological developments in the health sector will make it easier for patients to get health services. Health workers as innovators are required to combine technological and health components in providing a service. In the future, the focus of technological developments is directed at the ease of patient access to health services. The 2nd International Conference of Health Innovation and Technology presented with the theme the use of technology in the health sector as one of the main strengths and keys to the quality and satisfaction of health services both at the individual and community level.

Synbiotics in Human Health: Biology to Drug Delivery

Synbiotics in Human Health: Biology to Drug Delivery
Author: Kamal Dua
Publisher: Springer Nature
Total Pages: 731
Release: 2024
Genre: Drug delivery systems
ISBN: 9819955750
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Zusammenfassung: This reference book discusses the role of synbiotics in a wide range of disease states, including cardiovascular, reproductive, metabolic, neurodegenerative, gastrointestinal, thrombotic, skin, and inflammatory disorders. It reviews the functions of probiotics in the diagnosis, prevention, or treatment of various disease states. The book further covers improving the targeting efficiency of synbiotics through advanced drug delivery systems such as nanoparticles, microparticles, liposomes, microemulsion, solid lipid nanoparticles, and nano lipid carriers. The chapter addresses the implications of oral and topical delivery of synbiotics in different diseases and presents the safety assessment of synbiotics and clinical trials associated with synbiotics containing drug delivery systems for the treatment of diseases. The book also explores the synergistic welfare of synbiotics nutraceuticals in various conditions such as chronic respiratory diseases, gut health, and neurological functions and examines the toxicological profile, and regulatory aspects of nutraceutical supplements. As such, this book is a valuable resource for academics, research and industry professionals working in Pharmaceutical Sciences, Food Biotechnology, Immunology, and Health Sciences

Trending Topics on Fermented Foods

Trending Topics on Fermented Foods
Author: José Guilherme Prado Martin
Publisher: Springer
Total Pages: 0
Release: 2024-11-18
Genre: Technology & Engineering
ISBN: 9783031719998
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This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food’s microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.