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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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
Applications of biotechnology to traditional fermented foods : 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 : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
Edizione [1st ed.]
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 9786610203260
9781280203268
1280203269
9780309565752
0309565758
9780585149219
0585149216
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS -- Copyright -- Contents -- Preface -- I. RESEARCH PRIORITIES -- Research Priorities in Traditional Fermented Foods -- PRIORITIES -- IMPROVING THE KNOWLEDGE BASE -- IMPROVING THE TECHNOLOGY -- IMPROVING UTILIZATION -- DEVELOPING LOCAL CAPABILITIES -- II. OVERVIEW -- 1 Upgrading Traditional Biotechnological Processes -- TRADITIONAL FOOD FERMENTATION -- DECENTRALIZED SMALL-SCALE PROCESSES -- BASIC PROCESSING OPERATIONS -- NUTRITIVE VALUE -- STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT -- MULTISTRAIN DEHYDRATED STARTER -- ENZYME PRODUCTION BY KOJI TECHNIQUE -- DRY MATTER BALANCE -- IMPLEMENTATION -- REFERENCES -- 2 Genetic Improvement of Microbial Starter Cultures -- TRADITIONAL GENETIC IMPROVEMENT STRATEGIES -- Mutation and Selection -- Natural Gene Transfer Methods -- Transduction -- Conjugation -- Transformation -- Electroporation -- GENETIC ENGINEERING -- Prerequisites -- Metabolism And Biochemistry Of The Host -- Transformable Hosts -- Vector Systems -- Efficient Gene Transfer Systems -- Expression Systems -- Properties of Interest -- Limitations -- 3 Sudan's Fermented Food Heritage -- FERMENTED FOODS -- Sorghum-Based Foods -- Dairy Products -- Fish Products -- Meat Products -- Vegetable Products -- Alcoholic Products -- FERMENTED FOODS AND SURVIVAL STRATEGIES -- BIOTECHNOLOGY AND FERMENTED FOODS -- REFERENCES -- 4 Lesser-Known Fermented Plant Foods -- REGIONAL PERSPECTIVES -- PRODUCTS FROM CEREAL GRAINS -- Ahai -- Ting -- Maasa -- PRODUCTS FROM ROOT TUBERS -- Farinha Puba -- Kokonte -- Masato (masata) -- Chuno -- PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS -- PRODUCTS FROM FRUITS AND VEGETABLES -- COMMERCIALIZATION -- REFERENCES -- 5 Lactic Acid Fermentations -- SAUERKRAUT -- KOREAN KIMCHI -- PICKLED VEGETABLES -- INDIAN IDLI AND DOSA -- PHILIPPINE PUTO.
SOURDOUGH BREADS AND RELATED FERMENTATIONS -- NIGERIAN OGI (KENYAN UJI) -- NIGERIAN GARI -- PHILIPPINE BALAO BALAO -- MEXICAN PULQUE -- EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS -- OTHER FOODS -- 6 Mixed-Culture Fermentations -- ADVANTAGES -- DISADVANTAGES -- FUTURE -- REFERENCES -- III. MILK DERIVATIVES -- 7 Fermented Milks-Past, Present, and Future -- CLASSIFICATIONS -- Traditional and Nontraditional -- Medium and Procedure -- Further Processing -- End Uses -- Microbial Actions -- RESEARCH -- REFERENCES -- 8 Lactobacillus GG Fermented Whey and Human Health -- WHEY HYDROLYSIS PROCESS -- LACTOBACILLUS GG -- LACTOBACILLUS GG FERMENTED WHEY DRINK -- CONCLUSIONS -- REFERENCES -- 9 The Microbiology of Ethiopian Ayib -- AYIB CHARACTERISTICS -- MODIFIED PROCESS -- REFERENCES -- 10 Moroccan Traditional Fermented Dairy Products -- COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS -- OBJECTIVES -- PRELIMINARY STUDY -- Selection of Starters -- Manufacture of Traditional Dairy Products from Heat-Treated Milk -- RESULTS -- CONCLUSIONS -- REFERENCES -- 11 Fermented Milk Products in Zimbabwe -- TRADITIONALLY FERMENTED MILK AND LACTO -- ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA -- E. COLI STRAINS IN LACTO AND TRADITIONALLY FERMENTED MILK -- CONCLUSIONS -- REFERENCES -- IV. PLANT DERIVATIVES -- 12 Cassava Processing In Africa -- TRADITIONAL PROCESSING -- RESEARCH APPROACH -- PROCESS OPTIMIZATION -- BIOTECHNOLOGICAL INVESTIGATIONS -- FUTURE RESEARCH -- 13 Improving the Nutritional Quality of Ogi and Gari -- PROCESSING OF OGI -- CYANIDE REDUCTION DURING CASSAVA PROCESSING -- ROLE OF FERMENTATION -- CONCLUSION -- REFERENCES -- 14 Solid-State Fermentation of Manioc to Increase Protein Content -- MATERIALS -- METHODS -- RESULTS -- CONCLUSION -- REFERENCE -- 15 Leaf and Seed Fermentations of Western Sudan -- PREPARATION -- MICROBIOLOGY.
PROTEIN CONTENT AND QUALITY -- MINERAL, CRUDE FIBRE, AND OIL CONTENT -- CHANGES DURING FERMENTATION -- CONCLUSIONS -- REFERENCES -- 16 Continuous Production of Soy Sauce in A Bioreactor -- MANUFACTURING PROCESSES -- CONTINUOUS FERMENTATION -- PROPERTIES -- REFERENCES -- V. ANIMAL DERIVATIVES -- 17 Using Mixed Starter Cultures for Thai Nham -- MARKETING PROBLEMS -- NHAM DEVELOPMENT -- Effect of Starter Cultures -- Microbiological Quality -- FERMENTATION DEVELOPMENT -- Shelf Storage -- Sensory Evaluation -- REFERENCES -- 18 Starter Cultures in Traditional Fermented Meats -- REFERENCES -- 19 Fermented Fish Products in the Philippines -- FISH PASTE (BAGOONG) -- Product -- Preparation -- Microbiological Analysis -- FISH SAUCE (PATIS) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- FERMENTED RICE AND SHRIMP (BALAO BALAO) -- Product -- Preparation -- Microbial Analysis -- FERMENTED FISH AND RICE (BURONG ISDA) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- Research and Development -- Microbiology -- ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA -- REFERENCES -- 20 Fish-Meat Sausage -- RESULTS AND DISCUSSION -- RECOMMENDATIONS -- REFERENCES -- 21 An Accelerated Process for Fish Sauce (Patis) Production -- OBSERVATIONS -- DISCUSSION -- CONCLUSION -- VI. HUMAN HEALTH, SAFETY, AND NUTRITION -- 22 Nutrition and Safety Considerations -- EFFECT OF FERMENTATION ON NUTRITIONAL COMPOSITION -- Changes in Proximate Composition and Soluble Components -- Changes in Composition of Amino Acids and Vitamins -- Changes in Unwanted Components -- Changes in Biological Value -- SAFETY ASPECTS OF TRADITIONAL FERMENTED FOODS -- REFERENCES -- 23 Mycotoxic Flora of Some Indigenous Fermented Foods -- MATERIALS AND METHODS -- Fermentation Process -- Marketing and Storage -- Determination of Mycotoxins -- RESULTS.
Effect of the Types of Wraps -- DISCUSSION -- REFERENCES -- VII. COMMERCIALIZATION -- 24 Commercialization of Fermented Foods in Sub-Saharan Africa -- INDUSTRIALIZATION OF FERMENTED FOODS -- DISCUSSION AND CONCLUSIONS -- REFERENCES -- 25 Biotechnology for Production of Fruits, Wines, and Alcohol -- YEASTS -- RAW MATERIALS -- Cereals and Starchy Roots -- Sugarcane -- Coconut Palm -- Oil Palm -- Fruits -- INTEGRATED PRODUCTION SYSTEM -- Composting -- Microbial Activity in Soil -- Wine from Fruit Juices -- Alcohol Production from Pineapple -- INTEGRATION -- RESULTS AND DISCUSSION -- Composting -- Soil and Fruit Production -- Wine Production -- Alcohol Production -- BIOTECHNOLOGY PRODUCTION SYSTEM -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 26 Future Directions -- ''OLD'' AND "NEW" BIOTECHNOLOGY -- APPLICATION OF BIOTECHNOLOGY -- Necessary Prerequisites -- Art of Fermentation -- Microbiology -- Upstream and downstream Processing -- Biochemistry -- Fermentation equipment and Techniques -- CONCLUSIONS -- Board On Science And Technology For International Development -- MEMBERS -- HOW TO ORDER BOSTID REPORTS -- ENERGY -- TECHNOLOGY OPTIONS -- PLANTS -- INNOVATIONS IN TROPICAL FORESTRY -- MANAGING TROPICAL ANIMAL RESOURCES -- HEALTH -- RESOURCE MANAGEMENT -- FORTHCOMING BOOKS FROM BOSTID -- BOSTID Publication Distributors.
Altri titoli varianti Traditional fermented foods
Record Nr. UNINA-9911097369203321
Washington, D.C., : National Academy Press, 1992
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Applications of biotechnology to traditional fermented foods : 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 : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
Edizione [1st ed.]
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 9786610203260
9781280203268
1280203269
9780309565752
0309565758
9780585149219
0585149216
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS -- Copyright -- Contents -- Preface -- I. RESEARCH PRIORITIES -- Research Priorities in Traditional Fermented Foods -- PRIORITIES -- IMPROVING THE KNOWLEDGE BASE -- IMPROVING THE TECHNOLOGY -- IMPROVING UTILIZATION -- DEVELOPING LOCAL CAPABILITIES -- II. OVERVIEW -- 1 Upgrading Traditional Biotechnological Processes -- TRADITIONAL FOOD FERMENTATION -- DECENTRALIZED SMALL-SCALE PROCESSES -- BASIC PROCESSING OPERATIONS -- NUTRITIVE VALUE -- STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT -- MULTISTRAIN DEHYDRATED STARTER -- ENZYME PRODUCTION BY KOJI TECHNIQUE -- DRY MATTER BALANCE -- IMPLEMENTATION -- REFERENCES -- 2 Genetic Improvement of Microbial Starter Cultures -- TRADITIONAL GENETIC IMPROVEMENT STRATEGIES -- Mutation and Selection -- Natural Gene Transfer Methods -- Transduction -- Conjugation -- Transformation -- Electroporation -- GENETIC ENGINEERING -- Prerequisites -- Metabolism And Biochemistry Of The Host -- Transformable Hosts -- Vector Systems -- Efficient Gene Transfer Systems -- Expression Systems -- Properties of Interest -- Limitations -- 3 Sudan's Fermented Food Heritage -- FERMENTED FOODS -- Sorghum-Based Foods -- Dairy Products -- Fish Products -- Meat Products -- Vegetable Products -- Alcoholic Products -- FERMENTED FOODS AND SURVIVAL STRATEGIES -- BIOTECHNOLOGY AND FERMENTED FOODS -- REFERENCES -- 4 Lesser-Known Fermented Plant Foods -- REGIONAL PERSPECTIVES -- PRODUCTS FROM CEREAL GRAINS -- Ahai -- Ting -- Maasa -- PRODUCTS FROM ROOT TUBERS -- Farinha Puba -- Kokonte -- Masato (masata) -- Chuno -- PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS -- PRODUCTS FROM FRUITS AND VEGETABLES -- COMMERCIALIZATION -- REFERENCES -- 5 Lactic Acid Fermentations -- SAUERKRAUT -- KOREAN KIMCHI -- PICKLED VEGETABLES -- INDIAN IDLI AND DOSA -- PHILIPPINE PUTO.
SOURDOUGH BREADS AND RELATED FERMENTATIONS -- NIGERIAN OGI (KENYAN UJI) -- NIGERIAN GARI -- PHILIPPINE BALAO BALAO -- MEXICAN PULQUE -- EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS -- OTHER FOODS -- 6 Mixed-Culture Fermentations -- ADVANTAGES -- DISADVANTAGES -- FUTURE -- REFERENCES -- III. MILK DERIVATIVES -- 7 Fermented Milks-Past, Present, and Future -- CLASSIFICATIONS -- Traditional and Nontraditional -- Medium and Procedure -- Further Processing -- End Uses -- Microbial Actions -- RESEARCH -- REFERENCES -- 8 Lactobacillus GG Fermented Whey and Human Health -- WHEY HYDROLYSIS PROCESS -- LACTOBACILLUS GG -- LACTOBACILLUS GG FERMENTED WHEY DRINK -- CONCLUSIONS -- REFERENCES -- 9 The Microbiology of Ethiopian Ayib -- AYIB CHARACTERISTICS -- MODIFIED PROCESS -- REFERENCES -- 10 Moroccan Traditional Fermented Dairy Products -- COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS -- OBJECTIVES -- PRELIMINARY STUDY -- Selection of Starters -- Manufacture of Traditional Dairy Products from Heat-Treated Milk -- RESULTS -- CONCLUSIONS -- REFERENCES -- 11 Fermented Milk Products in Zimbabwe -- TRADITIONALLY FERMENTED MILK AND LACTO -- ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA -- E. COLI STRAINS IN LACTO AND TRADITIONALLY FERMENTED MILK -- CONCLUSIONS -- REFERENCES -- IV. PLANT DERIVATIVES -- 12 Cassava Processing In Africa -- TRADITIONAL PROCESSING -- RESEARCH APPROACH -- PROCESS OPTIMIZATION -- BIOTECHNOLOGICAL INVESTIGATIONS -- FUTURE RESEARCH -- 13 Improving the Nutritional Quality of Ogi and Gari -- PROCESSING OF OGI -- CYANIDE REDUCTION DURING CASSAVA PROCESSING -- ROLE OF FERMENTATION -- CONCLUSION -- REFERENCES -- 14 Solid-State Fermentation of Manioc to Increase Protein Content -- MATERIALS -- METHODS -- RESULTS -- CONCLUSION -- REFERENCE -- 15 Leaf and Seed Fermentations of Western Sudan -- PREPARATION -- MICROBIOLOGY.
PROTEIN CONTENT AND QUALITY -- MINERAL, CRUDE FIBRE, AND OIL CONTENT -- CHANGES DURING FERMENTATION -- CONCLUSIONS -- REFERENCES -- 16 Continuous Production of Soy Sauce in A Bioreactor -- MANUFACTURING PROCESSES -- CONTINUOUS FERMENTATION -- PROPERTIES -- REFERENCES -- V. ANIMAL DERIVATIVES -- 17 Using Mixed Starter Cultures for Thai Nham -- MARKETING PROBLEMS -- NHAM DEVELOPMENT -- Effect of Starter Cultures -- Microbiological Quality -- FERMENTATION DEVELOPMENT -- Shelf Storage -- Sensory Evaluation -- REFERENCES -- 18 Starter Cultures in Traditional Fermented Meats -- REFERENCES -- 19 Fermented Fish Products in the Philippines -- FISH PASTE (BAGOONG) -- Product -- Preparation -- Microbiological Analysis -- FISH SAUCE (PATIS) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- FERMENTED RICE AND SHRIMP (BALAO BALAO) -- Product -- Preparation -- Microbial Analysis -- FERMENTED FISH AND RICE (BURONG ISDA) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- Research and Development -- Microbiology -- ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA -- REFERENCES -- 20 Fish-Meat Sausage -- RESULTS AND DISCUSSION -- RECOMMENDATIONS -- REFERENCES -- 21 An Accelerated Process for Fish Sauce (Patis) Production -- OBSERVATIONS -- DISCUSSION -- CONCLUSION -- VI. HUMAN HEALTH, SAFETY, AND NUTRITION -- 22 Nutrition and Safety Considerations -- EFFECT OF FERMENTATION ON NUTRITIONAL COMPOSITION -- Changes in Proximate Composition and Soluble Components -- Changes in Composition of Amino Acids and Vitamins -- Changes in Unwanted Components -- Changes in Biological Value -- SAFETY ASPECTS OF TRADITIONAL FERMENTED FOODS -- REFERENCES -- 23 Mycotoxic Flora of Some Indigenous Fermented Foods -- MATERIALS AND METHODS -- Fermentation Process -- Marketing and Storage -- Determination of Mycotoxins -- RESULTS.
Effect of the Types of Wraps -- DISCUSSION -- REFERENCES -- VII. COMMERCIALIZATION -- 24 Commercialization of Fermented Foods in Sub-Saharan Africa -- INDUSTRIALIZATION OF FERMENTED FOODS -- DISCUSSION AND CONCLUSIONS -- REFERENCES -- 25 Biotechnology for Production of Fruits, Wines, and Alcohol -- YEASTS -- RAW MATERIALS -- Cereals and Starchy Roots -- Sugarcane -- Coconut Palm -- Oil Palm -- Fruits -- INTEGRATED PRODUCTION SYSTEM -- Composting -- Microbial Activity in Soil -- Wine from Fruit Juices -- Alcohol Production from Pineapple -- INTEGRATION -- RESULTS AND DISCUSSION -- Composting -- Soil and Fruit Production -- Wine Production -- Alcohol Production -- BIOTECHNOLOGY PRODUCTION SYSTEM -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 26 Future Directions -- ''OLD'' AND "NEW" BIOTECHNOLOGY -- APPLICATION OF BIOTECHNOLOGY -- Necessary Prerequisites -- Art of Fermentation -- Microbiology -- Upstream and downstream Processing -- Biochemistry -- Fermentation equipment and Techniques -- CONCLUSIONS -- Board On Science And Technology For International Development -- MEMBERS -- HOW TO ORDER BOSTID REPORTS -- ENERGY -- TECHNOLOGY OPTIONS -- PLANTS -- INNOVATIONS IN TROPICAL FORESTRY -- MANAGING TROPICAL ANIMAL RESOURCES -- HEALTH -- RESOURCE MANAGEMENT -- FORTHCOMING BOOKS FROM BOSTID -- BOSTID Publication Distributors.
Altri titoli varianti Traditional fermented foods
Record Nr. UNINA-9911147087803321
Washington, D.C., : National Academy Press, 1992
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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
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Characterisation of Fermented Grain-based Raw Materials and Foods : : Analytical Methods from the HealthFerm Project / / edited by Arno G.B. Wouters, Yamina De Bondt, Kati Katina, Christophe M. Courtin
Characterisation of Fermented Grain-based Raw Materials and Foods : : Analytical Methods from the HealthFerm Project / / edited by Arno G.B. Wouters, Yamina De Bondt, Kati Katina, Christophe M. Courtin
Pubbl/distr/stampa Leuven : , : Leuven University Press, , 2026
Descrizione fisica 1 online resource: : illustrations
Disciplina 664.024
Soggetto topico Fermented foods
Cereal products - Biotechnology
Aliments fermentes - Analyse
Fermented foods - Analysis
Soggetto genere / forma Electronic books.
ISBN 94-6166-741-8
94-6166-740-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9911063045903321
Leuven : , : Leuven University Press, , 2026
Materiale a stampa
Lo trovi qui: Univ. Federico II
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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
Opac: Controlla la disponibilità qui