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Author: Enriqueta Garcia-Gutierrez Publisher: CRC Press ISBN: 1003854001 Category : Technology & Engineering Languages : en Pages : 314
Book Description
The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.
Author: Enriqueta Garcia-Gutierrez Publisher: CRC Press ISBN: 1003854001 Category : Technology & Engineering Languages : en Pages : 314
Book Description
The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.
Author: Enriqueta Garcia-Gutierrez Publisher: ISBN: 9781032213552 Category : Languages : en Pages : 0
Book Description
The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.
Author: Antonio Galvez Publisher: Springer ISBN: 9781493920280 Category : Technology & Engineering Languages : en Pages : 0
Book Description
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Author: Byong H. Lee Publisher: John Wiley & Sons ISBN: 1119042763 Category : Technology & Engineering Languages : en Pages : 951
Book Description
ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.
Author: Megh R. Goyal Publisher: CRC Press ISBN: 0429555105 Category : Science Languages : en Pages : 380
Book Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Author: Ajay Kumar Publisher: Academic Press ISBN: 0323958508 Category : Science Languages : en Pages : 540
Book Description
Microbial Biomolecules: Emerging Approach in Agriculture, Pharmaceuticals and Environment Management explores and compiles new aspects of microbial-based biomolecules such as microbial enzymes, microbial metabolites, microbial surfactants, exopolysaccharides, and bioactive compounds and their potential applications in the field of health-related issues, sustainable agriculture and environment contamination management. Written for researchers, scientists, and graduate and PhD students in the areas of Microbiology, Biotechnology, Environmental Science and Pharmacology, this book covers the urgent need to explore eco-friendly and sustainable approaches to healthcare, agriculture and environmental contamination management. Explores eco-friendly and sustainable approaches to healthcare, agriculture and environmental contamination management Compiles new aspects of microbial-based biomolecules Proves that the use of microbes or microbial products are suitable alternatives to manage the current challenges of healthcare issues, chemical pesticides and environmental contamination
Author: Ali Demirci Publisher: Elsevier ISBN: 0857095757 Category : Technology & Engineering Languages : en Pages : 841
Book Description
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
Author: Ana Lucia Barretto Penna Publisher: CRC Press ISBN: 1315352435 Category : Science Languages : en Pages : 264
Book Description
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Author: Sylvester Holt Publisher: Frontiers Media SA ISBN: 2832546048 Category : Science Languages : en Pages : 124
Book Description
Traditional foods such as red meat and beer have unique, recognizable and desirable sensory traits. However, public awareness about health and the climate crisis is now driving consumers and governmental organizations to consume less meat and alcohol. These recognizable flavors are either missing in novel foods because the material is different (plant-based) or removed after the fermentation process. Therefore, there is a need for innovation of the flavor, texture and trigeminal sensations to meet the expectations for the expanding consumer groups. Improvements with proteins and microbial fermentation processes are currently in the process of making novel foods a global commercial success. For example, recent progress in plant-based foods has focused on the production of proteins that may lead to umami flavors and precursors that are transformed into savory flavor compounds in the cooking process. New non-conventional yeast species provide a very promising route to bioflavoring of foods and beverages. In addition, the nutritious value of foods can be dramatically improved by introducing new pathways that produce vitamins and micronutrients, for example for vulnerable groups, such as elderly people with a limited diversity of food choice. The functionality of the food may also be increased by the release/synthesis of bioactive compounds with functional potential (antimicrobial, antioxidant, immunomodulatory activities etc.).