Download or read book Handbook on Sourdough Biotechnology written by Marco Gobbetti and published by Springer Nature. This book was released on 2023-04-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Download or read book Handbook of Sourdough Microbiota and Fermentation written by Fatih Ozogul and published by Elsevier. This book was released on 2023-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science, through the industrial food engineers and technicians, food plant managers, new product and processing developers/managers in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc. Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food

Download or read book Handbook of Dough Fermentations written by Karel Kulp and published by CRC Press. This book was released on 2003-05-20 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Download or read book Sourdough Microbiota and Starter Cultures for Industry written by Elaine Berger Ceresino and published by Springer. This book was released on 2024-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growth of sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as the science behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.

Download or read book Sourdough Microbiota and Starter Cultures for Industry written by Elaine Berger Ceresino and published by Springer Nature. This book was released on with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook on Fermented Foods and Chemicals written by NPCS Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.

Download or read book Fermented Foods written by Caroline Gilmartin and published by The Crowood Press. This book was released on 2020-10-26 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Sourdough Innovations written by Marco Garcia-Vaquero and published by CRC Press. This book was released on 2023-07-26 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.

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 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 Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1536 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 Handbook of Molecular Gastronomy written by Róisín Burke and published by CRC Press. This book was released on 2021-06-08 with total page 895 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by Taylor & Francis. This book was released on 2008-05-28 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Download or read book Fermentation Organisms a Laboratory Handbook written by Albert Klocker and published by . This book was released on 1903 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Indigenous Fermented Foods Second Edition Revised and Expanded written by Keith Steinkraus and published by CRC Press. This book was released on 1995-11-14 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an