Skip to main content

Soft Chemistry And Food Fermentation

Download Soft Chemistry And Food Fermentation Full eBooks in PDF, EPUB, and kindle. Soft Chemistry And Food Fermentation is one my favorite book and give us some inspiration, very enjoy to read. you could read this book anywhere anytime directly from your device.

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-07-18
ISBN : 0128112042
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-07-21
ISBN : 9780128114124
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

African Fermented Food Products New Trends

African Fermented Food Products  New Trends Book
Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Release : 2022-01-31
ISBN : 3030829022
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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.

Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics Book
Author : Oluwafemi Ayodeji Adebo,Chiemela Enyinnaya Chinma,Adewale Olusegun Obadina,Antonio Gomes Soares,Sandeep Kumar Panda,Ren-You Gan
Publisher : Elsevier
Release : 2023-01-27
ISBN : 032398553X
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

New Advances on Fermentation Processes

New Advances on Fermentation Processes Book
Author : Rosa María Martínez-Espinosa
Publisher : BoD – Books on Demand
Release : 2020-02-05
ISBN : 1789853133
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Food Biosynthesis

Food Biosynthesis Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-06-19
ISBN : 0128112085
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Food Bioconversion

Food Bioconversion Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-06-29
ISBN : 0128112069
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. Presents extraction techniques of biological properties to enhance food’s functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery issues Compares different techniques to help advance research and develop new applications Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics Explores how bioconversion technologies are essential for research outcomes to increase high quality food production

Therapeutic Foods

Therapeutic Foods Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-09-23
ISBN : 0128112670
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer. Presents introductory chapters for background and practical examples of therapeutic foods used in different diseases to aid in research Provides scientific methods to help eliminate food spoilage and bacterial contamination in food packaging Includes benefits of the applications of functional properties of food and food ingredients to benefit health and well-being

Food Packaging and Preservation

Food Packaging and Preservation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-10-20
ISBN : 0128112654
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Food Control and Biosecurity

Food Control and Biosecurity Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-02-13
ISBN : 0128114975
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Biopolymers for Food Design

Biopolymers for Food Design Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-04-03
ISBN : 0128115017
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-11-03
ISBN : 0128112638
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Food Quality Balancing Health and Disease

Food Quality  Balancing Health and Disease Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-02-03
ISBN : 0128114940
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-02-03
ISBN : 0128114959
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-08-04
ISBN : 0128111992
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering Book
Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
Publisher : Academic Press
Release : 2018-03-29
ISBN : 0128115009
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-04-08
ISBN : 0128114991
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Genetically Engineered Foods

Genetically Engineered Foods Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-09-01
ISBN : 0128112719
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply. Provides in-depth coverage of the issues surrounding genetic engineering in foods Includes hot topic areas such as nutragenomics and therapeutics to show how genetically engineered foods can promote health and potentially cure disease Presents case studies where genetically engineered foods can increase production in Third World countries to promote food security Discusses environmental and economic impacts, benefits and risks to help inform decisions

Natural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Food Dyes Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-09-15
ISBN : 0128112697
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. Explores the most common natural compounds and how to utilize them with cutting edge technologies Includes information on the purification and production processes under various conditions Presents the latest research to show benefits of using natural additives

Alternative and Replacement Foods

Alternative and Replacement Foods Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-03-17
ISBN : 0128114983
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources