Download Advances in Fermented Foods and Beverages : Improving by Wilhelm Holzapfel PDF

By Wilhelm Holzapfel

ISBN-10: 178242024X

ISBN-13: 9781782420248

Fermentation is utilized in a variety of nutrition and beverage functions, and the expertise for reinforcing this approach is constantly evolving. This e-book studies using fermentation in meals and drinks and key features of fermented foodstuff construction. half one covers the health and wellbeing advantages of fermented meals. half contains chapters on fermentation microbiology, whereas half 3 appears to be like at methods of controlling and tracking the standard and protection of fermented meals. half 4 covers advances in fermentation know-how. ultimately, half 5 covers specific fermented nutrients items.

Show description

Read Online or Download Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits PDF

Best food science books

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

Genius recipes shock us and make us reconsider the best way we prepare dinner. they could contain an all of sudden easy approach, debunk a kitchen delusion, or practice a well-recognized element in a brand new method. They’re passed down by means of luminaries of the meals global and turn into their legacies. And, as soon as we’ve folded them into our repertoires, they make us suppose lovely genius too.

Advances in Fresh-Cut Fruits and Vegetables Processing (Food Preservation Technology)

Regardless of a global raise famous for fresh-cut fruit and greens, in lots of international locations those items are ready in out of control stipulations and feature the aptitude to pose massive probability for shoppers. Correspondingly, researchers have ramped up efforts to supply enough applied sciences and practices to guarantee product security whereas conserving dietary and sensory homes intact.

Modern Dairy Technology: Volume 2 Advances in Milk Products

As with the goods and techniques defined in quantity· I of this publication, a number of the technical alterations linked to, for instance, the manufacture of cheeses or fermented milks were refined instead of dramatic. still, the significance for the dairy has frequently been profound. The marketplace call for for dairy items containing 'health-promoting' cultures is a improvement that was once slightly discernible 10 years in the past, and but many makers are actually producing a complete variety of bio-yoghurts and related retail goods.

Soybeans: Chemistry, Technology, and Utilization

The soybean [Glycine max (L. ) Merrill], a local of China, is among the oldest plants of the some distance East. for hundreds of years, the chinese language and different Oriental humans, together with jap, Korean, and Southeast Asians, have used the bean in numerous types as the most vital resources of nutritional protein and oil.

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

Example text

Fredricks, D. N. ). ). Hoboken, NJ: John Wiley & Sons, Inc. Reference book describing the microbiota occupying different parts of the human body. net. Up-to-date information on probiotics and human microbiota from an international nonprofit organisation of scientists. org/home/. Platform of probiotic-producing industries. , & Kumar, M. (2013). Probiotics and their effects on metabolic diseases: an update. Journal of Clinical and Diagnostic Research, 7(1), 173–177. , Jones, C. , Chen, Y. , & Sly, P.

Maher, A. , Miles, J. N. , et al. (2012). Probiotics for the prevention and treatment of antibiotic-associated diarrhea: a systematic review and meta-analysis. The Journal of the American Medical Association, 307, 1959–1969. Holzapfel, W. , & Schillinger, U. (2002). Introduction to pre- and probiotics. Food Research International, 35, 109–116. , et al. (2013). Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity. Journal of Dairy Science, 95(5), 2746–2753.

Et al. (2012). Bifidobacterial surface-exopolysaccharide facilitates commensal-host interaction through immune modulation and pathogen protection. Proceedings of the National Academy of Sciences, 109(6), 2108–2113. , & Mozzi, F. (2003). Food-grade heteropolysaccharides: ongoing research and future trends of biopolymers from lactic acid bacteria. Applied Biotechnology, Food Science and Policy, 1(4), 223–233. , & Yamanaka, Y. (1996). Effects of supernatant of Peyer’s Patch cell culture with Kefir grain components on the mitogenic response of thymocyte and splenocyte in mice.

Download PDF sample

Rated 4.23 of 5 – based on 39 votes