Microbes in the food industry / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary

• Pubblicazione: Hoboken, NJ : , : John Wiley & Sons, Inc. and Scrivener Publishing LLC, , [2023]; ©2023
• Descrizione fisica: 1 online resource (507 pages)
• Disciplina: 338.47664
• Soggetto topico: Processed foods
• Persona (resp. second.): ChhikaraNavnidhi; PanghalAnil; ChaudharyGaurav
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Food Microbiology: Fundamentals and Techniques -- 1.1 Introduction -- 1.2 Food Microbiology: A Historical Perspective -- 1.3 Beneficial Microbes in Food -- 1.3.1 Factors Influencing Microbial Growth in Food -- 1.3.2 Food Fermentation -- 1.3.3 Probiotics -- 1.3.4 Microbial Bio-Preservatives -- 1.4 Harmful Microbes in Food -- 1.4.1 Factors Influencing Food Spoilage -- 1.4.2 Indicators of Food Spoilage -- 1.4.3 Foodborne Infections and Intoxications -- 1.4.4 Food Preservation to Control Spoilage -- 1.5 Classical Food Microbiological Techniques -- 1.6 Advances in Food Microbiological Techniques -- 1.6.1 Protein-Based Methods -- 1.6.2 DNA-Based Methods -- 1.6.3 Biosensor-Based Methods -- 1.6.4 AI and ML Applications -- 1.7 Regulations Governing Food Microbiology -- 1.8 Conclusions -- References -- Chapter 2 Fermented Foods in Health and Disease Prevention -- 2.1 Fermentation -- 2.1.1 Types of Fermentation -- 2.1.2 Bioactive Compounds -- 2.2 Traditional Fermented Food -- 2.3 Application of Fermentation to Food -- 2.3.1 Fruits and Vegetables-Based Fermented Products -- 2.3.1.1 Kimchi -- 2.3.1.2 Sauerkraut -- 2.3.1.3 Boza -- 2.3.1.4 Wine -- 2.3.1.5 Vinegar -- 2.3.2 Fermented Products from Roots and Tubers -- 2.3.3 Cereals and Legumes-Based Fermented Products -- 2.3.3.1 Beer -- 2.3.3.2 Sourdough -- 2.3.4 Fermentation of Meat, Fish and Seafood -- 2.3.4.1 Meat Sausages -- 2.3.5 Fermented Dairy Products -- 2.3.5.1 Kefir -- 2.3.5.2 Koumiss -- 2.3.5.3 Cheese -- 2.3.5.4 Yogurt -- 2.3.6 Other Fermented Products -- 2.4 Effects of Fermentation on Nutrients -- 2.4.1 Carbohydrates -- 2.4.2 Proteins -- 2.4.3 Fat -- 2.4.4 Micronutrients -- 2.4.4.1 Vitamins -- 2.4.4.2 Minerals -- 2.4.5 Phytonutrients -- 2.5 Health Benefits of Fermented Foods and Beverages -- 2.5.1 Antiallergic Effect. ; 2.5.2 Antioxidant Activity -- 2.5.3 Antihypertensive Activity -- 2.5.4 Antimicrobial Activity -- 2.5.5 Alleviating Cholesterol Levels -- 2.5.6 Anticancer Activity -- 2.5.7 Effect on Gastrointestinal Diseases -- 2.5.8 Antidiabetic Effect -- 2.6 Food Safety and Quality Control -- 2.7 Conclusions and Future Perspectives -- References -- Chapter 3 Probiotic Dairy Foods -- 3.1 Introduction -- 3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms -- 3.2.1 Lactobacillus Genus -- 3.2.2 Bifidobacterium Genus -- 3.2.3 Lactococcus Genus -- 3.2.4 Streptococcus Genus -- 3.2.5 Enterococcus Genus -- 3.3 Probiotics in the Dairy Matrix -- 3.4 Probiotic Dairy Products -- 3.4.1 Probiotic Yogurt -- 3.4.2 Probiotic Cheese -- 3.4.3 Probiotic Ice Cream -- 3.4.4 Probiotic Dairy-Based Beverages -- References -- Chapter 4 Dairy Probiotic Products -- 4.1 Introduction -- 4.2 Fermented Milks -- 4.2.1 Yogurt -- 4.2.1.1 Effect of Probiotic Supplementation on Yogurt Properties -- 4.2.1.2 Potential Human Health Benefits of Supplementing Yogurts with Probiotics -- 4.2.2 Kefir -- 4.2.3 Cheese -- 4.2.4 Butter -- 4.2.5 Ice Cream -- 4.2.6 Dairy Desserts -- 4.3 Conclusions and Perspectives -- References -- Chapter 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors -- 5.1 Introduction -- 5.2 Fermenter Design and Operations -- 5.2.1 Structural Material -- 5.2.2 Features of Fermenter Design -- 5.3 Fermenter Configuration -- 5.3.1 Batch Process -- 5.3.1.1 Batch Fermenter Design -- 5.3.2 Continuous Process -- 5.3.2.1 Continuous Stirred Tank Reactor (CSTR) -- 5.3.2.2 Plug Flow Reactor (PFR) -- 5.3.3 Fed Batch or Semi-Continuous Process -- 5.3.3.1 The Constant Volume or Fixed Volume Fed-Batch Reactors -- 5.3.3.2 The Variable Volume Fed-Batch Reactors -- 5.4 Types of Fermenter -- 5.4.1 Stirred Tank Fermenter -- 5.4.2 Airlift Fermenter. ; 5.4.3 Bubble Column Reactor -- 5.4.4 Fluidized Bed Reactor -- 5.4.5 Packed Bed Reactor -- 5.4.6 Membrane Bioreactor -- 5.5 Factors Influencing Operation of Fermenters -- 5.5.1 Heat Transfer -- 5.5.2 Mass Transfer -- 5.5.3 Scale-Up in Fermenter -- 5.6 Conclusion -- References -- Chapter 6 Enzymes in Food Industry and Their Regulatory Oversight -- 6.1 Introduction -- 6.2 Production of Enzymes -- 6.2.1 Sources of Enzymes -- 6.2.2 Strain Selection -- 6.2.3 Fermentation -- 6.2.4 Pretreatment -- 6.2.5 Downstream Processing -- 6.2.6 Enzyme Formulation -- 6.2.6.1 Formulation of Solid Products -- 6.2.6.2 Formulation of Liquid Products -- 6.3 Applications of Enzymes in Food Industry -- 6.3.1 Enzymes in Starch Processing -- 6.3.2 Enzymes in Baking Industry -- 6.3.3 Enzymes in Brewing Industry -- 6.3.4 Enzymes in Dairy Industry -- 6.3.5 Enzymes in Fruits and Vegetables Processing Industry -- 6.3.6 Other Applications -- 6.4 Safety Evaluation of Enzymes -- 6.4.1 Global Frameworks for Safety Evaluation -- 6.4.2 Environmental Health Criteria 240: Principles and Methods for the Risk Assessment of Chemicals in Food -- 6.4.3 JECFA Guidelines on Safety Assessment of Enzymes -- 6.5 Global Regulatory Frameworks -- 6.6 Regulatory Framework in India -- References -- Chapter 7 Functional and Nutraceutical Potential of Fruits and Vegetables -- 7.1 Introduction -- 7.2 Biochemistry of Fruits and Vegetables -- 7.2.1 Polyphenols and Flavonoids -- 7.2.2 Carotenoids -- 7.2.3 Vitamins -- 7.2.4 Glucosinolates -- 7.2.5 Phytoestrogens -- 7.3 Nutritional Composition of Fruits and Vegetable By-Products -- 7.4 Extraction of Bioactives from Fruits and Vegetables -- 7.4.1 Conventional Extraction Techniques -- 7.4.2 Novel Extraction Techniques -- 7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables -- 7.5.1 Fermentation -- 7.5.1.1 Fermented Products. ; 7.5.2 Food Fortification -- 7.5.2.1 Superfoods -- 7.5.3 Encapsulation -- 7.6 Fruits and Vegetable-Based Nutraceuticals -- 7.7 Influence of Processing Methods on Functional Ingredients -- 7.8 Influence of Storage on Functional Ingredients -- 7.9 Future of Functional Foods -- Conclusion -- References -- Chapter 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes -- 8.1 Introduction -- 8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes -- 8.3 Valuable Commodities from Fruit and Vegetable Waste -- 8.3.1 Fermented Beverages -- 8.3.2 Food Colorants -- 8.3.3 Single-Cell Protein (SCP) -- 8.3.4 Flavor and Fragrance -- 8.3.5 Enzymes -- 8.3.6 Organic Acids -- 8.3.7 Biopesticides -- 8.3.8 Plant Growth Regulators -- 8.3.9 Polysaccharides -- 8.3.10 Biofuels -- 8.4 Technical Challenges, Economics and Future Prospective -- 8.5 Conclusion -- References -- Chapter 9 Solid-State Fermentation -- 9.1 Introduction -- 9.1.1 Principle of SSF -- 9.1.2 Process of Solid-State Fermentation -- 9.2 History of Solid-State Fermentation (SSF) -- 9.3 Factors Affecting SSF -- 9.3.1 Inoculum Type -- 9.3.2 Moisture and Water Activity -- 9.3.3 pH -- 9.3.4 Temperature -- 9.3.5 Substrates -- 9.3.6 Aeration and Agitation -- 9.3.7 Nutritional Factors -- 9.4 Types of Solid-State Fermentation -- 9.4.1 Aerobic SSF -- 9.4.2 Anaerobic SSF -- 9.5 Application of SSF Carried Out on Inert Support Materials -- 9.5.1 Enzyme -- 9.5.2 Organic Acids -- 9.5.3 Bacteriocins -- 9.5.4 Flavour and Aroma Compounds -- 9.6 Modern Aspects of Solid-State Fermentation -- 9.6.1 Advancement in the Design of Bioreactors for Fermentation -- 9.6.2 Bioreactors in Solid-State Fermentation -- 9.6.2.1 Tray Bioreactor -- 9.6.2.2 Packed-Bed Bioreactor -- 9.6.2.3 Intermittent or Continuously Mixed SSF Bioreactor -- 9.6.2.4 Rotating Drum Bioreactors (RBD) -- 9.6.2.5 Modular Bioreactor. ; 9.6.2.6 Novozymes Bio A/G Bioreactor -- 9.6.2.7 Air-Solid Fluidized Bed Bioreactor -- 9.6.3 Biotechnology in SSF -- 9.7 Challenges to SSF -- 9.8 Conclusions -- References -- Chapter 10 Pigments Produced by Fungi and Bacteria from Extreme Environments -- 10.1 Introduction -- 10.2 Extreme Environments -- 10.2.1 Polar Ecosystems -- 10.2.2 Alpine and High-Altitude Ecosystems -- 10.2.3 Desert Ecosystems -- 10.2.4 Saline Ecosystems -- 10.2.5 Volcanic Ecosystems -- 10.3 Extremophilic Microorganisms -- 10.3.1 Fungi -- 10.3.2 Bacteria -- Conclusion -- Acknowledgments -- References -- Chapter 11 Commercially Available Databases in Food Microbiology -- 11.1 Introduction -- 11.2 Functions of a Databases -- 11.3 Need for Databases -- 11.4 Predictive Microbiology in Foods -- 11.4.1 History of Predictive Microbiology -- 11.4.2 Terminology in Predictive Microbiology -- 11.5 Predictive Microbiology and Its Models -- 11.5.1 Experimental Design -- 11.5.2 Data Generation -- 11.6 Rapid Methods of Data Generation -- 11.6.1 Turbidimetry -- 11.6.2 Flow Cytometry -- 11.6.3 Microscopy and Image Analysis -- 11.6.4 Electrochemical Methods: Impedance and Conductance -- 11.7 Predictive Models -- 11.7.1 Primary Models -- 11.7.2 Growth Models -- 11.7.2.1 Mechanistic Functions -- 11.7.2.2 Logistic and Linear Functions -- 11.7.2.3 Buchanan Three-Phase Linear Model -- 11.7.2.4 Compartmental Models -- 11.7.3 Inactivation Models -- 11.7.3.1 Bigelow Model (Linear Model) -- 11.7.3.2 Weibull Model -- 11.7.3.3 Shoulder/Tail Models -- 11.7.4 Secondary Models -- 11.7.4.1 Polynomial Models -- 11.7.4.2 Square Root Models -- 11.7.4.3 The Gamma Concept and the Cardinal Parameter Model (CPM) -- 11.7.4.4 Artificial Neural Networks (ANNs) -- 11.7.5 Secondary Inactivation Models -- 11.7.5.1 Probabilistic Modeling -- 11.8 Guidelines for Modeling the Shelf Life of Foods -- 11.9 Databases in Foods. ; 11.9.1 ComBase (Combined Database on Predictive Microbiology Information).
• Titolo autorizzato: Microbes in the food industry
• ISBN: 1-119-77640-6; 1-119-77639-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910829972403321
• Lo trovi qui: Univ. Federico II