Download or read book Engineering Practices for Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2019-09-30 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by Roland J. Siezen and published by Springer Science & Business Media. This book was released on 2002-09-30 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species. To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research. The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. - Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology - Examines novel and unusual yogurts as well as popular and common varieties - Covers effects on diet, obesity, and weight control - Outlines common additives to yogurts and their respective effects - Reviews prebiotics, probiotics, and symbiotic yogurts - Includes practical information on how yogurt may be modified to improve its nutritive value

Download or read book Microbial Exopolysaccharides as Novel and Significant Biomaterials written by Ashok Kumar Nadda and published by Springer Nature. This book was released on 2021-07-08 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the commercial role of various microbial polysaccharides and recent advances in their production. Offering an overview of the physiological role, biosynthetic pathways and regulatory mechanisms, it also explores the current challenges regarding bioprocessing for the production of polysaccharides.

Download or read book Biopolymers for Biomedical and Biotechnological Applications written by Bernd H. A. Rehm and published by John Wiley & Sons. This book was released on 2020-12-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides insight into biopolymers, their physicochemical properties, and their biomedical and biotechnological applications This comprehensive book is a one-stop reference for the production, modifications, and assessment of biopolymers. It highlights the technical and methodological advancements in introducing biopolymers, their study, and promoted applications. "Biopolymers for Biomedical and Biotechnological Applications" begins with a general overview of biopolymers, properties, and biocompatibility. It then provides in-depth information in three dedicated sections: Biopolymers through Bioengineering and Biotechnology Venues; Polymeric Biomaterials with Wide Applications; and Biopolymers for Specific Applications. Chapters cover: advances in biocompatibility; advanced microbial polysaccharides; microbial cell factories for biomanufacturing of polysaccharides; exploitation of exopolysaccharides from lactic acid bacteria; and the new biopolymer for biomedical application called nanocellulose. Advances in mucin biopolymer research are presented, along with those in the synthesis of fibrous proteins and their applications. The book looks at microbial polyhydroxyalkanoates (PHAs), as well as natural and synthetic biopolymers in drug delivery and tissue engineering. It finishes with a chapter on the current state and applications of, and future trends in, biopolymers in regenerative medicine. * Offers a complete and thorough treatment of biopolymers from synthesis strategies and physiochemical properties to applications in industrial and medical biotechnology * Discusses the most attracted biopolymers with wide and specific applications * Takes a systematic approach to the field which allows readers to grasp and implement strategies for biomedical and biotechnological applications "Biopolymers for Biomedical and Biotechnological Applications" appeals to biotechnologists, bioengineers, and polymer chemists, as well as to those working in the biotechnological industry and institutes.

Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.

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 Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-12-02 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.

Download or read book Microbial Exopolysaccharides written by Ozlem Ates Duru and published by . This book was released on 2019-08 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by an international team of experts this authoritative volume describes the most recent and innovative research and developments on microbial exopolysaccharides. Recommended purchase for all commercial and academic libraries involved in polysaccharides research.

Download or read book Biotechnology of Microbial Exopolysaccharides written by Ian W. Sutherland and published by Cambridge University Press. This book was released on 1990-10-18 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a thorough account of the structure and synthesis of microbial exopolysaccharides and of their widespread application across a broad range of industries, including food, oil and medicine. The successful exploitation of these polysaccharides requires a sound scientific understanding of their chemical and physical properties and also their biochemistry and biosynthesis.

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 Desk Encyclopedia of Microbiology written by Moselio Schaechter and published by Academic Press. This book was released on 2010-04-19 with total page 1277 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Desk Encyclopedia of Microbiology, Second Edition is a single-volume comprehensive guide to microbiology for the advanced reader. Derived from the six volume e-only Encyclopedia of Microbiology, Third Edition, it bridges the gap between introductory texts and specialized reviews. Covering topics ranging from the basic science of microbiology to the current "hot" topics in the field, it will be invaluable for obtaining background information on a broad range of microbiological topics, preparing lectures and preparing grant applications and reports. - The most comprehensive single-volume source providing an overview of microbiology to non-specialists - Bridges the gap between introductory texts and specialized reviews - Provides concise and general overviews of important topics within the field making it a helpful resource when preparing for lectures, writing reports, or drafting grant applications

Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. - Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention - Identifies bioactive microorganisms and components in traditional fermented food - Includes focused key facts, helpful glossaries, and summary points for each chapter - Presents food processors and product developers with opportunities for the development of fermented food products - Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Download or read book Metabolic Pathway Engineering written by Michael E. Himmel and published by Humana. This book was released on 2020-07-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book illustrates experimental and computational methodologies used to achieve cost effective biological processes for the production of fuels and biochemicals through multiple approaches to increasing yield, titers, and productivity in a robust host. The volume includes the most recent and cutting-edge aspects of pathway engineering, flux analysis, and metabolic enzyme engineering. Each chapter highlights the complexity and challenges of the problem as well as the methods used to solve this problem or changes needed in current methods. As a part of the highly successful Methods in Molecular Biology series, chapters include the kind of detailed implementation advice that gives researchers a much needed boost. Authoritative and practical, Metabolic Pathway Engineering benefits not only scientists working on more fundamental aspects of this endeavor but also those in the biochemical industry working on strain engineering for robust industrial processes.

Download or read book Probiotic in Animals written by Everlon Rigobelo and published by BoD – Books on Demand. This book was released on 2012-10-03 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. The use of probiotics strains in animals production may reduce several problems caused by antibiotics therapy, growth promoter and problems from inadequate management. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of get sick. This book provides the maximum of information for all that need them trying with this to help many people at worldwide.

Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an