Advances in fermented foods and beverages :: improving quality, technologies and health benefits /
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England ; Waltham, Massachusetts ; Kidlington, England :
Woodhead Publishing,
2015.
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition ;
no. 265. |
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. |
| Beschreibung: | 1 online resource (587 pages) : illustrations, tables |
| Bibliographie: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781782420248 178242024X 1782420150 9781782420156 |
Internformat
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| 245 | 0 | 0 | |a Advances in fermented foods and beverages : |b improving quality, technologies and health benefits / |c edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. |
| 264 | 1 | |a Cambridge, England ; |a Waltham, Massachusetts ; |a Kidlington, England : |b Woodhead Publishing, |c 2015. | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (587 pages) : |b illustrations, tables | ||
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| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition ; |v number 265 | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 520 | |a Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Fermentation. |0 http://id.loc.gov/authorities/subjects/sh85047829 | |
| 650 | 0 | |a Beverages |x Microbiology. |0 http://id.loc.gov/authorities/subjects/sh86006223 | |
| 650 | 0 | |a Fermented foods. |0 http://id.loc.gov/authorities/subjects/sh85050241 | |
| 650 | 6 | |a Fermentation. | |
| 650 | 6 | |a Aliments fermentés. | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Industrial & Technical. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Chemical & Biochemical. |2 bisacsh | |
| 650 | 7 | |a Beverages |x Microbiology |2 fast | |
| 650 | 7 | |a Fermentation |2 fast | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Holzapfel, Wilhelm, |e editor. | |
| 700 | 1 | |a Alessandria, V., |e contributor. | |
| 758 | |i has work: |a Advances in fermented foods and beverages (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFP9BHRpTGvj87PxQdQDYK |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Advances in fermented foods and beverages : improving quality, technologies and health benefits. |d Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, ©2015 |h xxv, 559 pages |k Woodhead Publishing in food science, technology, and nutrition ; Number 265 |z 9781782420156 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 265. |0 http://id.loc.gov/authorities/names/no2006063295 | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn893685596 |
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| adam_text | |
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| author2 | Holzapfel, Wilhelm Alessandria, V. |
| author2_role | edt ctb |
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| author_facet | Holzapfel, Wilhelm Alessandria, V. |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP371 |
| callnumber-raw | TP371.44 .A383 2015eb |
| callnumber-search | TP371.44 .A383 2015eb |
| callnumber-sort | TP 3371.44 A383 42015EB |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | 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. |
| ctrlnum | (OCoLC)893685596 |
| dewey-full | 664.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.024 |
| dewey-search | 664.024 |
| dewey-sort | 3664.024 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn893685596 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:26:17Z |
| institution | BVB |
| isbn | 9781782420248 178242024X 1782420150 9781782420156 |
| language | English |
| oclc_num | 893685596 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (587 pages) : illustrations, tables |
| psigel | ZDB-4-EBA |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Woodhead Publishing, |
| record_format | marc |
| series | Woodhead Publishing in food science, technology, and nutrition ; |
| series2 | Woodhead Publishing Series in Food Science, Technology and Nutrition ; |
| spelling | Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015. ©2015 1 online resource (587 pages) : illustrations, tables text txt rdacontent computer c rdamedia online resource cr rdacarrier text file Woodhead Publishing Series in Food Science, Technology and Nutrition ; number 265 Includes bibliographical references at the end of each chapters and index. Print version record. 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. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. English. Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Beverages Microbiology. http://id.loc.gov/authorities/subjects/sh86006223 Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Fermentation. Aliments fermentés. SCIENCE Chemistry Industrial & Technical. bisacsh TECHNOLOGY & ENGINEERING Chemical & Biochemical. bisacsh Beverages Microbiology fast Fermentation fast Fermented foods fast Electronic book. Holzapfel, Wilhelm, editor. Alessandria, V., contributor. has work: Advances in fermented foods and beverages (Text) https://id.oclc.org/worldcat/entity/E39PCFP9BHRpTGvj87PxQdQDYK https://id.oclc.org/worldcat/ontology/hasWork Print version: Advances in fermented foods and beverages : improving quality, technologies and health benefits. Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, ©2015 xxv, 559 pages Woodhead Publishing in food science, technology, and nutrition ; Number 265 9781782420156 Woodhead Publishing in food science, technology, and nutrition ; no. 265. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9781782420156 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=859853 Volltext |
| spellingShingle | Advances in fermented foods and beverages : improving quality, technologies and health benefits / Woodhead Publishing in food science, technology, and nutrition ; 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. Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Beverages Microbiology. http://id.loc.gov/authorities/subjects/sh86006223 Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Fermentation. Aliments fermentés. SCIENCE Chemistry Industrial & Technical. bisacsh TECHNOLOGY & ENGINEERING Chemical & Biochemical. bisacsh Beverages Microbiology fast Fermentation fast Fermented foods fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85047829 http://id.loc.gov/authorities/subjects/sh86006223 http://id.loc.gov/authorities/subjects/sh85050241 |
| title | Advances in fermented foods and beverages : improving quality, technologies and health benefits / |
| title_auth | Advances in fermented foods and beverages : improving quality, technologies and health benefits / |
| title_exact_search | Advances in fermented foods and beverages : improving quality, technologies and health benefits / |
| title_full | Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. |
| title_fullStr | Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. |
| title_full_unstemmed | Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. |
| title_short | Advances in fermented foods and beverages : |
| title_sort | advances in fermented foods and beverages improving quality technologies and health benefits |
| title_sub | improving quality, technologies and health benefits / |
| topic | Fermentation. http://id.loc.gov/authorities/subjects/sh85047829 Beverages Microbiology. http://id.loc.gov/authorities/subjects/sh86006223 Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Fermentation. Aliments fermentés. SCIENCE Chemistry Industrial & Technical. bisacsh TECHNOLOGY & ENGINEERING Chemical & Biochemical. bisacsh Beverages Microbiology fast Fermentation fast Fermented foods fast |
| topic_facet | Fermentation. Beverages Microbiology. Fermented foods. Aliments fermentés. SCIENCE Chemistry Industrial & Technical. TECHNOLOGY & ENGINEERING Chemical & Biochemical. Beverages Microbiology Fermentation Fermented foods Electronic book. |
| url | https://www.sciencedirect.com/science/book/9781782420156 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=859853 |
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