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BL
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| Record Number
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864733
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| Title & Author
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Innovations in technologies for fermented food and beverage industries /\ Sandeep Kumar Panda, Prathapkumar Halady Shetty, editors.
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| Publication Statement
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Cham :: Springer,, 2018.
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| Series Statement
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Food microbiology and food safety
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| Page. NO
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1 online resource
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| ISBN
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3030090825
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: 3319748203
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: 3319748211
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: 9783030090821
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: 9783319748207
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: 9783319748214
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331974819X
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9783319748191
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| Notes
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Includes index.
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Intro; Preface; Contents; Chapter 1: Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview; Introduction; Fermented Foods: Current Status and Future; Starter Cultures for Fermented Foods; Innovations for Better Health and Nutrition; Technological Advances in Novel Food Processing; Advances in Thermal and Nonthermal Applications; Nanotechnology; Food Metabolomics; Alcoholic Beverages; Advances in Probiotics, Prebiotics, and Nutraceuticals; Innovative Probiotic Dairy Products; Innovations in Fermented Fruits and Vegetables.
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Chapter 2: Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented FoodsIntroduction; Fermented Foods; Types of Fermented Foods; Health Benefits of Fermented Foods; Starter Culture; Selection Criteria; Types of Starter Cultures; Traditional Starters: Natural Starters; Mixed-Strain Starters (MSS)/Traditional Starters; Defined Strain Starters (DSS); Production of Industrial Starter Cultures; Role of LAB as Starter Culture; Role of Yeast as Starter Cultures; Starter Culture in the Market; Future Perspectives; References.
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Chapter 3: Advances in Microbial Fermentation and Fermented Food for HealthIntroduction; Impact of Diet in Lower-Income Countries; Microbial Fermentation and Its End Products; Probiotics; Starter Culture; Bacteriocins; Vitamins; Enzymes; Biologically Active Peptides; Exopolysaccharides (EPS); Nutritional Composition of Fermented Foods and Their Impact on Human Health; Milk Product; Tea; Rice and Soy; Coco Fermentation; Natural Benefits and Curative Properties; Protection Against Gastrointestinal Disorders and Insomnia; Prevention from Premature Aging, Hepatitis, and Jaundice.
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Protection from Skin DisorderProtection from Celiac Disease; Protection Against Hypertension and Heart Disease; Prevention from Cancer; Protection from Diabetes; Relief from Lactose Malabsorption; Health Risk of Fermented Food; Safety of Fermented Foods; Conclusion and Future Prospective; References; Chapter 4: Advances in Fermentation Technology for Novel Food Products; Introduction; Mixed Starter Cultures for Fermentation; Advances in the Use of Carbohydrates for Fermentation; Novel Food Processing Technologies for Improved Fermentation Processes.
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Technological Advances in Fermented Meat ProductsMolecular Biology for Study of Microbiome of Fermented Foods; Modernization of Fermenters for Food and Beverage Industry; Recent Developments in Packaging Technologies for Food and Beverages; Consumers' Role in Innovation of Novel Food and Beverages; Genetic Engineering for Higher Production and Quality Improvement; Genetically Modified (GM) Foods: Pros, Cons, and Legislation; Intellectual Property Rights (IPR) in Respect to Food and Beverages; Conclusion and Perspectives; References.
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| Abstract
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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.
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| Subject
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Beverages-- Microbiology-- Technological innovations.
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| Subject
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Fermented foods-- Technological innovations.
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| Subject
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Food industry and trade.
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Food beverage technology.
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Food industry and trade.
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Microbiology (non-medical)
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| Subject
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664
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664/.024
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| LC Classification
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TP371.44.I56 2018
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| Added Entry
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Panda, Sandeep Kumar
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Shetty, Prathapkumar Halady
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