Innovations in Technologies for Fermented Food and Beverage Industries Book

Innovations in Technologies for Fermented Food and Beverage Industries

  • Author : Sandeep Kumar Panda
  • Publisher : Springer
  • Release Date : 2018-04-09
  • Genre: Technology & Engineering
  • Pages : 339
  • ISBN 10 : 9783319748207

Innovations in Technologies for Fermented Food and Beverage Industries Excerpt :

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.

Probiotic Beverages Book

Probiotic Beverages

  • Author : Sandeep K. Panda
  • Publisher : Academic Press
  • Release Date : 2021-04-29
  • Genre: Technology & Engineering
  • Pages : 494
  • ISBN 10 : 9780128185896

Probiotic Beverages Excerpt :

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Book

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages

  • Author : Antonella Pasqualone
  • Publisher : MDPI
  • Release Date : 2021-06-09
  • Genre: Science
  • Pages : 306
  • ISBN 10 : 9783036507064

Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages 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.

Opuntia spp   Chemistry  Bioactivity and Industrial Applications Book

Opuntia spp Chemistry Bioactivity and Industrial Applications

  • Author : Mohamed Fawzy Ramadan
  • Publisher : Springer Nature
  • Release Date : 2021-10-28
  • Genre: Science
  • Pages : 1059
  • ISBN 10 : 9783030784447

Opuntia spp Chemistry Bioactivity and Industrial Applications Excerpt :

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.

Bioactive Compounds in Fermented Foods Book

Bioactive Compounds in Fermented Foods

  • Author : Amit Kumar Rai
  • Publisher : CRC Press
  • Release Date : 2021-11-29
  • Genre: Technology & Engineering
  • Pages : 414
  • ISBN 10 : 9780429651212

Bioactive Compounds in Fermented Foods Excerpt :

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Food Science and Technology Book

Food Science and Technology

  • Author : Oluwatosin Ademola Ijabadeniyi
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2020-12-07
  • Genre: Technology & Engineering
  • Pages : 538
  • ISBN 10 : 9783110667462

Food Science and Technology Excerpt :

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

African Fermented Food Products   New Trends Book

African Fermented Food Products New Trends

  • Author : Abdel Moneim Elhadi Sulieman
  • Publisher : Springer Nature
  • Release Date : 2022
  • Genre: Electronic books
  • Pages : null
  • ISBN 10 : 9783030829025

African Fermented Food Products New Trends Excerpt :

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.

Advances in Dairy Microbial Products Book

Advances in Dairy Microbial Products

  • Author : Joginder Singh
  • Publisher : Woodhead Publishing
  • Release Date : 2022-01-18
  • Genre: Science
  • Pages : 418
  • ISBN 10 : 9780323909327

Advances in Dairy Microbial Products Excerpt :

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

Technology for Wine and Beer Production from Ipomoea batatas Book

Technology for Wine and Beer Production from Ipomoea batatas

  • Author : Sandeep Kumar Panda
  • Publisher : CRC Press
  • Release Date : 2019-08-08
  • Genre: Science
  • Pages : 202
  • ISBN 10 : 9780429615993

Technology for Wine and Beer Production from Ipomoea batatas Excerpt :

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

Advances in Food Bioproducts and Bioprocessing Technologies Book

Advances in Food Bioproducts and Bioprocessing Technologies

  • Author : Monica Lizeth Chavez-Gonzalez
  • Publisher : CRC Press
  • Release Date : 2019-10-16
  • Genre: Technology & Engineering
  • Pages : 570
  • ISBN 10 : 9781000682571

Advances in Food Bioproducts and Bioprocessing Technologies Excerpt :

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

Handbook of Modern Coating Technologies Book

Handbook of Modern Coating Technologies

  • Author : Mahmood Aliofkhazraei
  • Publisher : Elsevier
  • Release Date : 2021-03-06
  • Genre: Science
  • Pages : 554
  • ISBN 10 : 9780444632463

Handbook of Modern Coating Technologies Excerpt :

Handbook of Modern Coating Technologies: Fabrication Methods and Functional Properties reviews different fabrication methods and functional properties of modern coating technologies. The topics in this volume consist of nanocoatings by sol–gel processes for functionalization of polymer surfaces and textiles and mechanical fabrication methods of nanostructured surfaces such surface mechanical attrition treatment, polymer nanofabrications and its plasma processing, chemical vapor deposition of oxide materials at atmospheric pressure, conventional chemical vapor deposition process at atmospheric pressure, feasibility of atmospheric pressure, chemical vapor deposition process, Langmuir–Blodgett technique, flame pyrolysis, confined-plume chemical deposition, electrophoretic deposition, in vitro and in vivo particle coating for oral targeting and drug delivery, novel coatings to improve the performance of multilayer biopolymeric films for food packaging, corrosion protection by nanostructured coatings, tribological behavior of electroless coatings, effect of peening-based processes on tribological and mechanical behavior of bioimplant materials, improved efficiency of ceramic cutting tools in machining hardened steel with nanostructured multilayered coatings, incorporation of elastomeric secondary phase into epoxy matrix influences mechanical properties of epoxy coatings, enhancement of biocompatibility by coatings, porous hydroxyapatite–based coatings, and bionic colloidal crystal coatings.

Microbial Biotechnology in Food and Health Book

Microbial Biotechnology in Food and Health

  • Author : Ramesh C. Ray
  • Publisher : Academic Press
  • Release Date : 2020-09-13
  • Genre: Technology & Engineering
  • Pages : 308
  • ISBN 10 : 9780128227619

Microbial Biotechnology in Food and Health Excerpt :

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Releasing Systems in Active Food Packaging Book

Releasing Systems in Active Food Packaging

  • Author : Seid Mahdi Jafari
  • Publisher : Springer Nature
  • Release Date : 2022
  • Genre: Bioactive compounds
  • Pages : 519
  • ISBN 10 : 9783030902995

Releasing Systems in Active Food Packaging Excerpt :

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

Shelf Life and Food Safety Book

Shelf Life and Food Safety

  • Author : Basharat Nabi Dar
  • Publisher : CRC Press
  • Release Date : 2022-06-01
  • Genre: Technology & Engineering
  • Pages : 414
  • ISBN 10 : 9781000586121

Shelf Life and Food Safety Excerpt :

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.