Download or read book Fermentation of Soy Milk Oligosaccharides by Lactic Acid Bacteria written by Brij Kishore Mital and published by . This book was released on 1974 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Production of Fermented Soymilk Powder Containing Lactic Acid Bacteria by Spray Drying written by Piyada Bamrungna and published by . This book was released on 2009 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of Fermented Black Soybeans 165 B C To 2011 written by William Shurtleff and published by Soyinfo Center. This book was released on 2011 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of Soy Yogurt Soy Acidophilus Milk and Other Cultured Soymilks 1918 2012 written by William Shurtleff and published by Soyinfo Center. This book was released on 2012 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Bacteria LAB Fermented Soymilk Exerted Anti inflammatory Effects Via Supression of Inflammatory Related Cytokines and Genes in Dextran Sulfate Sodium DSS Induces Colitis Mice written by Hanum binti Ya'akub and published by . This book was released on 2014 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Galactosidase Activity and Oligosaccharides Reduction Pattern of Indigenous Lactobacilli During Fermentation of Soy Milk written by and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soy whey Yogurt written by Ting Su and published by . This book was released on 1982 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Fermentation of Milk by Lactic Acid Bacteria written by Robert C. Lawrence and published by . This book was released on 1979 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Plant Based Fermented Food and Beverage Technology Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Download or read book Volatile Compounds and Some Properties of Soy Yoghurt Fermented by Lactic Acid Bacteria written by Wannapa Thabloga and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Bacteria written by Wilhelm H. Holzapfel and published by John Wiley & Sons. This book was released on 2014-04-29 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
Download or read book Role of Lactic Acid Bacteria in Soy Sauce Fermentation written by Thitiwan Sukthavorn and published by . This book was released on 1996 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Plant Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Download or read book Microbial Endocrinology written by Mark Lyte and published by Springer Science & Business Media. This book was released on 2010-04-06 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial endocrinology represents a newly emerging interdisciplinary field that is formed by the intersection of the fields of neurobiology and microbiology. This book will introduce a new perspective to the current understanding not only of the factors that mediate the ability of microbes to cause disease, but also to the mechanisms that maintain normal homeostasis. The discovery that microbes can directly respond to neuroendocrine hormones, as evidenced by increased growth and production of virulence-associated factors, provides for a new framework with which to investigate how microorganisms interface not only with vertebrates, but also with invertebrates and even plants. The reader will learn that the neuroendocrine hormones that one most commonly associates with mammals are actually found throughout the plant, insect and microbial communities to an extent that will undoubtedly surprise many, and most importantly, how interactions between microbes and neuroendocrine hormones can influence the pathophysiology of infectious disease.
