Download or read book Microbial Fermentation of Maize Zea Mays L for Improved Nutritional Quality Beverage written by Adam Mogadam Laimir Nagla and published by . This book was released on 2012 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages written by Antonella Pasqualone and published by MDPI. This book was released on 2021-06-09 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

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 Cereal Processing Technologies written by Rajan Sharma and published by CRC Press. This book was released on 2023-10-03 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.

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 Food and Potential Industrial Applications of Bambara Groundnut written by Samson A. Oyeyinka and published by Springer Nature. This book was released on 2021-10-06 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the forefront of the sustainable agriculture movement. The Bambara plant is highly drought tolerant and rich in protein and carbohydrates, including starch. These macromolecules have enormous industrial potentials. For example, the starch in Bambara grain has been found to exhibit higher (double) viscosity than conventional corn starch. Modified Bambara groundnut starch has been used to produce edible bioplastics that could be upgraded industrially to suit the fourth industrial revolution shift. Bambara plants are also a natural source of soluble fiber, which is gluten-, lactose- and cholesterol-free, with potential as a stabiliser, thickener and gelling agent as well as a cryoprotectant in frozen products. The health benefits include lowering of cholesterol levels, levelling of blood glucose and as a detoxing aid. Furthermore, several researchers have explored the grain either alone or as composite with cereal and tubers for the development of value-added products. Food and Potential Industrial Applications of Bambara Groundnut presents in a clear, coherent way the research findings on Bambara grain and its status as a promising food and industrial crop.

Download or read book Fermented Foods Part II written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-05-25 with total page 715 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 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 include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

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 Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2019-12-23 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.

Download or read book Synbiotic Foods written by Smriti Chaturvedi and published by CRC Press. This book was released on 2024-06-14 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance. This is a pioneering book on synbiotic foods, being the first of its kind to include the following features: Explores fundamental aspects across various matrices Chapter summaries via 10 concise bullet points Multiple-choice questions (MCQs) aiding study for national-level competitive exams Short and long descriptive answer-type questions for comprehensive exam preparation Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.

Download or read book Cereal Based Food Products written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2023-11-06 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.

Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Download or read book Non Bovine Milk and Milk Products written by Effie Tsakalidou and published by Academic Press. This book was released on 2016-05-31 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. - Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products - Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world - Focuses on current concerns including animal health and welfare, product safety, and production technologies - Serves as a valuable resource for those involved in the non-cow milk sector

Download or read book Tropical Roots and Tubers written by Harish K. Sharma and published by John Wiley & Sons. This book was released on 2016-08-24 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

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 2017-02-03 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

Download or read book Fermented Food Products written by A. Sankaranarayanan and published by CRC Press. This book was released on 2019-12-06 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Download or read book Food Security and Safety written by Olubukola Oluranti Babalola and published by Springer Nature. This book was released on 2021-09-01 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity. The continuous increase in the human population of Africa will lead to higher food demands, and climate change has already affected food production in most parts of Africa, resulting in drought, reduced crop yields, and loss of livestock and income. For Africa to be food-secure, safe and nutritious food has to be available, well-distributed, and sufficient to meet people’s food requirements. Contributors to Food Security and Safety: African Perspectives offer solutions to the lack of adequate safe and nutritious food in sub-Saharan Africa, as well as highlight the positive efforts being made to address this lack through a holistic approach. The book discusses the various methods used to enhance food security, such as food fortification, fermentation, genetic modification, and plant breeding for improved yield and resistance to diseases. Authors emphasize the importance of hygiene and food safety in food preparation and preservation, and address how the constraints of climate change could be overcome using smart crops. As a comprehensive reference text, Food Security and Safety: African Perspectives seeks to address challenges specific to the African continent while enhancing the global knowledge base around food security, food safety, and food production in an era of rapid climate change.