Download or read book Utilization of the Nitrogenous Compounds in Milk by Lactic Acid Bacteria written by Homer Wayne Walker and published by . This book was released on 1956 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Download or read book Utilization of the Nitrogenous Constituents of Milk by Streptococcus Lactis and Lactobacillus Casei written by Paul R. Middaugh and published by . This book was released on 1951 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1956-07 with total page 1920 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissertation Abstracts written by and published by . This book was released on 1956 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Animal Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2016-04-19 with total page 814 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 Lactic Acid Bacteria written by Wei Chen and published by Springer. This book was released on 2019-08-08 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
Download or read book Summaries of Doctoral Dissertations University of Wisconsin written by University of Wisconsin and published by . This book was released on 1952 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Download or read book Comprehensive Dissertation Index 1861 1972 Biological sciences botany microbiology and bacteriology written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-12-02 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods
Download or read book Dietary Plant Origin Bio Active Compounds Intestinal Functionality and Microbiome written by Elad Tako and published by MDPI. This book was released on 2020-12-17 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant-based diets contain a plethora of metabolites that may impact on health and disease prevention. Most are focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals, such as polyphenols, flavonoids, carotenoids, phyto-oestrogens, and frucrooligo-saccharides. These compounds are found in fruit, vegetables, and herbs. Daily intakes of some of these compounds may exceed 100 mg. Moreover, intestinal bacterial activity may transform complex compounds such as anthocyanins, procyanidins, and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Further, nondigestible fiber (prebiotics) are dietary substrates that selectively promote proliferation and/or activity of health-promoting bacterial populations in the colon. Prebiotics, such as inulin, raffinose, and stachyose, have a proven ability to promote the abundance of intestinal bacterial populations, which may provide additional health benefits to the host. Further, various pulse seed soluble (fiber) extracts are responsible for improving gastrointestinal motility, intestinal functionality and morphology, and mineral absorption. Studies indicated that the consumption of seed origin soluble extracts can upregulate the expression of BBM proteins that contribute for digestion and absorption of nutrients.
Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy
Download or read book Food Microbiology written by Karl R. Matthews and published by John Wiley & Sons. This book was released on 2017-03-21 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents all facets of food microbiology to undergraduates. The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe. The fourth edition of Food Microbiology: An Introduction is designed for undergraduate courses in food science, nutrition, and microbiology. This edition has been substantially updated with new information on topics like the Food Safety Modernization Act and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. Written in a clear and easy-to-understand style, the textbook is divided into four sections: Basics of food microbiology presents the growth processes of food microorganisms, the biology of spores and sporeformers, and the establishment of microbiological criteria in food safety programs, and it introduces students to some of the methods used to detect and enumerate microbes in food and food handling equipment. Foodborne pathogenic bacteria opens with a discussion about the regulatory agencies and surveillance systems responsible for keeping the United States food supply safe. The remainder of the section is a rogue's gallery of pathogenic bacteria found in food. Other microbes important in food examines the many beneficial and detrimental ways that microorganisms affect our food supply. The section opens with a look at numerous foods, like beer, bread, pickles, and cheeses, created by the fermentation reactions of lactic acid bacteria and yeast. The rest of the section looks at microbes that are less desirable: the spoilers of food, toxigenic molds, and foodborne parasites. This section closes with a look at viruses and prions. Control of microorganisms in food discusses the tactics used to inhibit microbial growth in food. The section ends with a chapter on the essentials of developing quality sanitation and HACCP programs in food processing facilities.
Download or read book Biotechnology Research Abstracts written by and published by . This book was released on 1987 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. Classified listing of references to worldwide articles dealing with all aspects of biotechnology. Also includes books and conferences. Each entry gives bibliographic information, institutional address of author(s), and abstract. Author and subject index.
Download or read book Enological Chemistry written by Juan Moreno and published by Academic Press. This book was released on 2012-05-30 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
