African Fermented Food Products New Trends

African Fermented Food Products   New Trends
Author: Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 3030829022
ISBN 13: 9783030829025
Language: EN, FR, DE, ES & NL

African Fermented Food Products New Trends Book Review:

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.

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
Author: Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
Publsiher: BoD – Books on Demand
Total Pages: 152
Release: 2019-02-20
ISBN 10: 1789854954
ISBN 13: 9781789854954
Language: EN, FR, DE, ES & NL

Frontiers and New Trends in the Science of Fermented Food and Beverages Book Review:

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.

Fermented Food Products

Fermented Food Products
Author: A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publsiher: CRC Press
Total Pages: 412
Release: 2020-01-07
ISBN 10: 1000761096
ISBN 13: 9781000761092
Language: EN, FR, DE, ES & NL

Fermented Food Products Book Review:

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.

Advances in Dairy Microbial Products

Advances in Dairy Microbial Products
Author: Joginder Singh,Ashish Vyas
Publsiher: Woodhead Publishing
Total Pages: 418
Release: 2022-01-18
ISBN 10: 0323909329
ISBN 13: 9780323909327
Language: EN, FR, DE, ES & NL

Advances in Dairy Microbial Products Book Review:

Advances in Dairy Microbial Products presents a thorough reference that explains the makeup of these products in a scientifically sound, yet simple manner. It offers both established and cutting-edge solutions on the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. It is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. In addition, it will appeal to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Ethnic Fermented Foods and Beverages of India Science History and Culture

Ethnic Fermented Foods and Beverages of India  Science History and Culture
Author: Jyoti Prakash Tamang
Publsiher: Springer Nature
Total Pages: 685
Release: 2020-03-02
ISBN 10: 9811514860
ISBN 13: 9789811514869
Language: EN, FR, DE, ES & NL

Ethnic Fermented Foods and Beverages of India Science History and Culture Book Review:

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

New and Future Developments in Microbial Biotechnology and Bioengineering

New and Future Developments in Microbial Biotechnology and Bioengineering
Author: Alexandre Gomes Rodrigues
Publsiher: Elsevier
Total Pages: 374
Release: 2020-06-10
ISBN 10: 0444643028
ISBN 13: 9780444643025
Language: EN, FR, DE, ES & NL

New and Future Developments in Microbial Biotechnology and Bioengineering Book Review:

New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Biomolecules: Properties, Relevance and Their Translational Applications presents a concise review on microbial biotechnology, along with impacts and recent results from research centers, small companies and large enterprises. The book brings the most relevant information on how we can use resources—in this case from microorganisms—and technology to develop solutions in fields like biofuels, food, cosmetics and medicine. It covers case studies of start-ups in the field and explains how scientists have moved their ideas into profitable bio-based products that are necessary for our current living standards. In addition, the book describes strategic governmental programs designed to exploit biomass in a sustainable way, along with detailed information on research in several high-impact, worldwide laboratories. It gives concrete examples of ongoing research from molecules to methods, such as L-asparaginase, extremophiles, new diagnostics tools and the analytical methods that have raised the quality of the data obtained, thereby boosting the so-called bioeconomy. Comprises a unique source of information on the various applications of microbial biomolecules Provides resourceful material for new ideas and strong rational/application-oriented stories Discusses biotech companies in various areas (biofuel, food, medicine, etc.) who are actively using microbial biomolecules Outlines scientific discoveries and their translation into profitable products Gives an insight perspective of institutional and governmental strategic research programs aiming to preserve, explore and generate benefits from microbial biomolecules

Biotechnology of Lactic Acid Bacteria

Biotechnology of Lactic Acid Bacteria
Author: Fernanda Mozzi,R?ul R. Raya,Graciela M. Vignolo
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2010-01-29
ISBN 10: 0813820952
ISBN 13: 9780813820958
Language: EN, FR, DE, ES & NL

Biotechnology of Lactic Acid Bacteria Book Review:

This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB. This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Handbook of Fermented Functional Foods

Handbook of Fermented Functional Foods
Author: Edward R.(Ted) Farnworth
Publsiher: CRC Press
Total Pages: 408
Release: 2003-03-26
ISBN 10: 020300972X
ISBN 13: 9780203009727
Language: EN, FR, DE, ES & NL

Handbook of Fermented Functional Foods Book Review:

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

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
Author: Joyce I. Boye
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2015-01-27
ISBN 10: 1118504941
ISBN 13: 9781118504949
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Processing Technology Book Review:

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty,Dipayan Sarkar
Publsiher: CRC Press
Total Pages: 454
Release: 2020-04-13
ISBN 10: 1000760642
ISBN 13: 9781000760644
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Review:

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Fermented Foods Part II

Fermented Foods  Part II
Author: Ramesh C. Ray,Didier Montet
Publsiher: CRC Press
Total Pages: 525
Release: 2017-05-25
ISBN 10: 1351793764
ISBN 13: 9781351793766
Language: EN, FR, DE, ES & NL

Fermented Foods Part II Book Review:

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.

Handbook of Fermented Functional Foods Second Edition

Handbook of Fermented Functional Foods  Second Edition
Author: Edward R.(Ted) Farnworth
Publsiher: CRC Press
Total Pages: 600
Release: 2008-05-28
ISBN 10: 1420053264
ISBN 13: 9781420053265
Language: EN, FR, DE, ES & NL

Handbook of Fermented Functional Foods Second Edition Book Review:

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 wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

New Trends in Table Olive Fermentation 2nd Edition

New Trends in Table Olive Fermentation  2nd Edition
Author: Joaquín Bautista-Gallego,Francisco Noé Arroyo-López,Albert Bordons,Rufino Jiménez-Díaz
Publsiher: Frontiers Media SA
Total Pages: 225
Release: 2020-03-27
ISBN 10: 2889636380
ISBN 13: 9782889636389
Language: EN, FR, DE, ES & NL

New Trends in Table Olive Fermentation 2nd Edition Book Review:

Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods
Author: Ramesh C. Ray,Montet Didier
Publsiher: CRC Press
Total Pages: 390
Release: 2014-08-21
ISBN 10: 1482223090
ISBN 13: 9781482223095
Language: EN, FR, DE, ES & NL

Microorganisms and Fermentation of Traditional Foods Book Review:

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog

Fermented Beverages

Fermented Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 673
Release: 2019-03-05
ISBN 10: 0128157038
ISBN 13: 9780128157039
Language: EN, FR, DE, ES & NL

Fermented Beverages Book Review:

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

Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality

Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality
Author: Brian Gibson,Rosane Freitas Schwan,Jian Zhao
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2022-05-06
ISBN 10: 2889761444
ISBN 13: 9782889761449
Language: EN, FR, DE, ES & NL

Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality Book Review:

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
Author: Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publsiher: Academic Press
Total Pages: 762
Release: 2016-09-12
ISBN 10: 0128025492
ISBN 13: 9780128025499
Language: EN, FR, DE, ES & NL

Fermented Foods in Health and Disease Prevention Book Review:

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

Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World
Author: Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publsiher: CRC Press
Total Pages: 460
Release: 2010-07-01
ISBN 10: 1420094963
ISBN 13: 9781420094961
Language: EN, FR, DE, ES & NL

Fermented Foods and Beverages of the World Book Review:

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

Innovations in Technologies for Fermented Food and Beverage Industries

Innovations in Technologies for Fermented Food and Beverage Industries
Author: Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publsiher: Springer
Total Pages: 339
Release: 2018-04-09
ISBN 10: 3319748203
ISBN 13: 9783319748207
Language: EN, FR, DE, ES & NL

Innovations in Technologies for Fermented Food and Beverage Industries Book Review:

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.

Handbook of Fermented Food and Beverage Technology Two Volume Set

Handbook of Fermented Food and Beverage Technology Two Volume Set
Author: Y. H. Hui,E. Özgül Evranuz
Publsiher: CRC Press
Total Pages: 1536
Release: 2012-05-21
ISBN 10: 1482260700
ISBN 13: 9781482260700
Language: EN, FR, DE, ES & NL

Handbook of Fermented Food and Beverage Technology Two Volume Set Book Review:

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