Download or read book Frontiers and New Trends in the Science of Fermented Food and Beverages written by Rosa Lidia Solís-Oviedo and published by BoD – Books on Demand. This book was released on 2019-02-20 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Frontiers and New Trends in the Science of Fermented Food and Beverages written by Ángel de la Cruz Pech-Canul and published by . This book was released on 2019 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Innovations in Technologies for Fermented Food and Beverage Industries written by Sandeep Kumar Panda and published by Springer. This book was released on 2018-04-09 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-03-05 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Fermented Foods Part II written by Ramesh C Ray and published by CRC Press. This book was released on 2017-03-21 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Insights of Fermented Foods and Beverages Microbiology and Health Promoting Benefits written by Jyoti Prakash Tamang and published by Frontiers Media SA. This book was released on 2022-02-18 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings of the 2nd International Conference of Health Innovation and Technology ICHIT 2022 written by Supatmi and published by Springer Nature. This book was released on 2023-06-23 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Synbiotics in Human Health Biology to Drug Delivery written by Kamal Dua and published by Springer Nature. This book was released on 2024 with total page 731 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Trending Topics on Fermented Foods written by José Guilherme Prado Martin and published by Springer. This book was released on 2024-11-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advances In Fermented Foods And Beverages written by Gopal Kumar Sharma and published by New India Publishing Agency. This book was released on 2021-07-08 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Drug Discovery and Design Using Natural Products written by Jorddy Neves Cruz and published by Springer Nature. This book was released on 2023-08-28 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: Historically, natural products have great relevance for the development of new drugs. Natural molecules, in addition to directly providing new compounds with different therapeutic functions have provided scaffolds and a great diversity of structures that serve as inspiration for the design and discovery of new drugs. The great structural complexity and the significant number of natural compounds that can be obtained and their advantages also present some historical problems that need to be overcome. Issues such as difficulty in isolation, difficulty in synthesizing compounds found in nature in the laboratory, screening to evaluate the biological properties of these compounds, and structural optimization to enhance the pharmacological properties of biomolecules; are some of the main difficulties encountered in research with natural products and in the design/discovery of new medicines. Therefore, this book addresses the great scientific advances that provide practical solutions to using natural products to develop new drugs. We address topics related to the genesis of research projects that use natural products to design new drugs. We address the discovery of new species, initial processes for identification and extraction of compounds, isolation and identification of these structures, techniques, and advances in vitro and in vivo methods that support the discovery of new natural drugs, synthesis of new compounds from natural molecules, in silico optimization processes of potentially promising compounds.
Download or read book Microbiome Gut Brain Axis written by R. Z. Sayyed and published by Springer Nature. This book was released on 2022-01-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book highlights the importance of prebiotics, probiotics and synbiotics in the signalling mechanism between gut microbiota and brain, also referred to as the gut-brain axis. A stable gut microbiota is essential for normal gut physiology and overall health, since it assists in proper signalling along the brain–gut axis. The book describes how the cross talks between gut microbiota and brain, not only regulate gastro-intestinal functions but also ensure proper functioning of cognitive behaviour and immunological functions. The various chapters describe probiotic microorganisms that colonize gastrointestinal tract and provide an array of health benefits to the host. It further elaborates about certain non-digestible oligosaccharides (prebiotics) are easily fermented by specialist microbes in the gut, to produce health-promoting metabolites and inhibit the growth of pathogenic bacteria. This book is useful for students, researchers and scientists in the field of microbiology, food science and nutrition. It is also meant for industry experts involved in developing nutraceuticals.
Download or read book Indigenous Fermented Foods for the Tropics written by Oluwafemi Ayodeji Adebo and published by Elsevier. This book was released on 2023-01-21 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Fermented Foods of Latin America written by Ana Lucia Barretto Penna and published by CRC Press. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface to the Series -- Preface -- 1: Fermented Dairy Beverages in Latin America -- 2: Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology -- 3: Buffalo Mozzarella Cheese: Knowledge from the East and the West -- 4: Cheese Production in Uruguay -- 5: Brazilian Kefir: From Old to the New World -- 6: Brazilian Charqui -- 7: Biopreservation of Salami - Brazilian Experience -- 8: Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles -- 9: Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes -- 10: Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South America -- 11: Brazilian Indigenous Fermented Food -- 12: Andean Fermented Beverages -- 13: Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods -- 14: Characteristics and Production of Microbial Cultures -- 15: Novel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid Bacteria -- Index
Download or read book African Fermented Food Products New Trends written by Abdel Moneim Elhadi Sulieman and published by Springer Nature. This book was released on 2022-01-31 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Solid State Fermentation for Foods and Beverages written by Jian Chen and published by CRC Press. This book was released on 2013-11-23 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
