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Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910463762103321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910787806803321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910823194603321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910456229903321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910778510603321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biogenic amines in fermented foods [[electronic resource] /] / edited by Giovanna Suzzi and Sandra Torriani
| Biogenic amines in fermented foods [[electronic resource] /] / edited by Giovanna Suzzi and Sandra Torriani |
| Autore | Sandra Torriani |
| Pubbl/distr/stampa | Frontiers Media SA, 2015 |
| Descrizione fisica | 1 online resource (75 pages) : illustrations; digital, PDF file(s) |
| Collana |
Frontiers Research Topics
Frontiers in Microbiology |
| Soggetto topico |
Biogenic amines
Fermented foods Microbiology |
| Soggetto non controllato |
Tyramine
Histamine Sausage fish Biogenic Amines Cheese WIN |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910136400603321 |
Sandra Torriani
|
||
| Frontiers Media SA, 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented Food Products [[electronic resource]]
| Fermented Food Products [[electronic resource]] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Milton, : CRC Press LLC, 2020 |
| Descrizione fisica | 1 online resource (430 pages) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
SankaranarayananA
AmaresanN DhanasekaranDharumadurai |
| Soggetto topico | Fermented foods |
| ISBN |
1-000-76095-2
0-429-27478-5 1-000-76109-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910795389003321 |
| Milton, : CRC Press LLC, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-55745-3
1-119-55743-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Vodka, flavoured spirits and liquers -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Microbial biomass protein -- 18. Miscellaneous fermentation products -- Index. |
| Record Nr. | UNINA-9910467209003321 |
|
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| ISBN |
1-80316-138-8
1-119-55741-0 1-119-55745-3 1-119-55743-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Vodka, flavoured spirits and liquers -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Microbial biomass protein -- 18. Miscellaneous fermentation products -- Index. |
| Record Nr. | UNINA-9910541755303321 |
|
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| ISBN |
1-80316-138-8
1-119-55741-0 1-119-55745-3 1-119-55743-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Vodka, flavoured spirits and liquers -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Microbial biomass protein -- 18. Miscellaneous fermentation products -- Index. |
| Record Nr. | UNINA-9910820813803321 |
|
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Fermented foods
(33)
- Fermentation (22)
- Beverages - Microbiology (8)
- Fermented foods - Microbiology (6)
- Yeast (6)