Trending Topics On Fermented Foods PDF Download
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| Author | : José Guilherme Prado Martin |
| Publisher | : Springer |
| Total Pages | : 0 |
| Release | : 2024-11-18 |
| Genre | : Technology & Engineering |
| ISBN | : 9783031719998 |
Download Trending Topics on Fermented Foods Book in PDF, ePub and Kindle
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.
| Author | : Rosa Lidia Solís-Oviedo |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 154 |
| Release | : 2019-02-20 |
| Genre | : Science |
| ISBN | : 1789854954 |
Download Frontiers and New Trends in the Science of Fermented Food and Beverages Book in PDF, ePub and Kindle
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.
| Author | : Ángel de la Cruz Pech-Canul |
| Publisher | : |
| Total Pages | : 152 |
| Release | : 2019 |
| Genre | : Nutrition. Foods and food supply |
| ISBN | : 9781789854961 |
Download Frontiers and New Trends in the Science of Fermented Food and Beverages Book in PDF, ePub and Kindle
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.
| Author | : Abdel Moneim Elhadi Sulieman |
| Publisher | : Springer Nature |
| Total Pages | : 584 |
| Release | : 2022-01-31 |
| Genre | : Technology & Engineering |
| ISBN | : 3030829022 |
Download African Fermented Food Products- New Trends Book in PDF, ePub and Kindle
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
| Author | : Robert W. Hutkins |
| Publisher | : John Wiley & Sons |
| Total Pages | : 488 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 047027624X |
Download Microbiology and Technology of Fermented Foods Book in PDF, ePub and Kindle
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
| Author | : Gopal Kumar Sharma |
| Publisher | : New India Publishing Agency |
| Total Pages | : 4 |
| Release | : 2021-07-08 |
| Genre | : Business & Economics |
| ISBN | : 9390175690 |
Download Advances In Fermented Foods And Beverages Book in PDF, ePub and Kindle
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 | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 402 |
| Release | : 2019-08-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0128169397 |
Download Trends in Non-alcoholic Beverages Book in PDF, ePub and Kindle
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
| Author | : Caroline Gilmartin |
| Publisher | : The Crowood Press |
| Total Pages | : 490 |
| Release | : 2020-10-26 |
| Genre | : Cooking |
| ISBN | : 1785007580 |
Download Fermented Foods Book in PDF, ePub and Kindle
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.
| Author | : Wilhelm Holzapfel |
| Publisher | : Elsevier |
| Total Pages | : 587 |
| Release | : 2014-09-20 |
| Genre | : Technology & Engineering |
| ISBN | : 178242024X |
Download Advances in Fermented Foods and Beverages Book in PDF, ePub and Kindle
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 | : |
| Publisher | : |
| Total Pages | : 290 |
| Release | : 2007 |
| Genre | : Science |
| ISBN | : |
Download Food Microbiology Research Trends Book in PDF, ePub and Kindle
This book presents new and important research in the field of food microbiology. Included in the scope are the following: physiology, genetics, biochemistry, and behaviour of micro-organisms; effects of preservatives, processes, and packaging systems on the microbiology of foods; methods for detection, identification and enumeration of food-borne micro-organisms or microbial toxins; microbiology of food fermentations; predictive microbiology; microbial ecology of foods; microbiological aspects of food safety and microbiological aspects of food spoilage and quality.
