Innovations in technologies for fermented food and beverage industries. (2018)

• Record Type: Book
• Further Information: Note: Sandeep Kumar Panda, Prathapkumar Halady Shetty, editors.
• Editors: Panda, Sandeep Kumar; Shetty, Prathapkumar Halady
• Contents: 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. 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. 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. 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. 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.
• Publisher Details: Cham : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 664/.024; 664; Life sciences; Fermented foods -- Technological innovations; Beverages -- Microbiology -- Technological innovations; Food industry and trade; TECHNOLOGY & ENGINEERING -- Food Science; Food industry and trade; Life Sciences; Food Microbiology; Food Science; Food & beverage technology; Food science; Science -- Life Sciences -- Biology -- Microbiology; Microbiology (non-medical); Electronic books
• Languages: English
• ISBNs: 9783319748207; 3319748203
• Related ISBNs: 9783319748191; 331974819X
• Notes: Note: Online resource; title from digital title page (viewed on May 18, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.