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Advances in Fermented Foods and Beverages Improving Quality Technologies and Health Benefits

Advances in Fermented Foods and Beverages  Improving Quality  Technologies and Health Benefits
  • Author : Wilhelm Holzapfel
  • Publsiher : Woodhead Publishing
  • Release : 24 October 2014
  • ISBN : 9780081014301
  • Pages : 586 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAdvances in Fermented Foods and Beverages Improving Quality Technologies and Health Benefits

Summary:
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.


Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
  • Author : Wilhelm Holzapfel
  • Publisher : Woodhead Publishing
  • Release : 24 October 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

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.

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Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages

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.

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Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Anonim
  • Release : 19 September 2021
GET THIS BOOKAdvances in Fermented Foods and Beverages

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.

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Advances In Fermented Foods And Beverages

Advances In Fermented Foods And Beverages
  • Author : Gopal Kumar Sharma
  • Publisher : New India Publishing Agency- Nipa
  • Release : 08 July 2021
GET THIS BOOKAdvances In Fermented Foods And Beverages

The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of

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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
  • Publisher : Springer
  • Release : 09 April 2018
GET THIS BOOKInnovations in Technologies for Fermented Food and Beverage Industries

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

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Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling
  • Author : Paul Berryman
  • Publisher : Elsevier
  • Release : 03 December 2014
GET THIS BOOKAdvances in Food and Beverage Labelling

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can,

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Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
  • Author : Montserrat Espiñeira,Francisco J Santaclara
  • Publisher : Woodhead Publishing
  • Release : 18 June 2016
GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book

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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release : 13 September 2016
GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing,

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Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
  • Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
  • Publisher : CRC Press
  • Release : 19 March 2004
GET THIS BOOKHandbook of Food and Beverage Fermentation Technology

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter

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Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed

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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
  • Author : Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
  • Publisher : Elsevier
  • Release : 19 September 2016
GET THIS BOOKCurrent Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those

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Fermented Beverages

Fermented Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 05 March 2019
GET THIS BOOKFermented Beverages

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

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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
  • Publisher : BoD – Books on Demand
  • Release : 20 February 2019
GET THIS BOOKFrontiers and New Trends in the Science of Fermented Food and Beverages

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

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Advances in Probiotics for Sustainable Food and Medicine

Advances in Probiotics for Sustainable Food and Medicine
  • Author : Gunjan Goel,Ashok Kumar
  • Publisher : Springer Nature
  • Release : 25 November 2020
GET THIS BOOKAdvances in Probiotics for Sustainable Food and Medicine

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both

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