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Sourdough Microbiota and Starter Cultures for Industry

Posted By: AvaxGenius

Date: 19 Apr 2024 03:35:21

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin.

Science Sourdough Food Microbiology Food Science

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Introduction to Food Chemistry, Second Edition

Posted By: AvaxGenius

Date: 19 Apr 2024 02:04:39

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.

Science Food Chemistry Chemistry Food Science Industrial Chemistry Chemical Engineering Food Microbiology Analytical Chemistry

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Oilseed Meal as a Sustainable Contributor to Plant-Based Protein

Posted By: AvaxGenius

Date: 29 Feb 2024 04:19:48

Oilseed Meal as a Sustainable Contributor to Plant-Based Protein: Paving the Way Towards Circular Economy and Nutritional Security by Manoj Kumar, Sneh Punia Bangar, Parmjit S. Panesar
English | PDF EPUB (True) | 2024 | 310 Pages | ISBN : 3031478797 | 20.3 MB

Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as 0.8 g/kg body weight per day for healthy adults. The world population is projected to reach 10 billion by 2050 and it will be a significant challenge for the scientific community to overcome the growing demand for protein. The results of global warming, from shifting climactic conditions to unpredictable rainfalls, have further complicated the situation. The search for alternative protein sources that can be both sustainable and renewable is one of the major challenges in the face of potential mass protein malnutrition.

Science Oilseed Oilseed Meal Food Science Food Microbiology

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Recent Advances in Citrus Fruits

Posted By: AvaxGenius

Date: 27 Oct 2023 04:58:40

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties.

Science Citrus Fruits Fruits Food Science Food Microbiology

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Starch: Advances in Modifications, Technologies and Applications

Posted By: AvaxGenius

Date: 27 Aug 2023 05:39:25

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries.

Science Starch Modification Food Science Food Microbiology Analytical Chemistry Chemistry

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Food Microbiology Laboratory for the Food Science Student: A Practical Approach, Second Edition

Posted By: AvaxGenius

Date: 26 Apr 2023 02:46:35

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

Food Microbiology Microbiology Food Microbiology Laboratory Food Science Student Food Science Science Industrial Microbiology

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Handbook on Sourdough Biotechnology, Second Edition

Posted By: AvaxGenius

Date: 26 Apr 2023 02:18:09

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties.

Science Biotechnology breadmaking lactic acid bacteria bacteria Sourdough Biotechnology Food Microbiology Food Science Biochemistry

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Biodegradable Polymer-Based Food Packaging

Posted By: AvaxGenius

Date: 24 Oct 2022 03:29:59

This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers.

Science Biodegradable polymers Food Packaging Biodegradable Food Science Biotechnology Food Microbiology Biopolymers Food Safety Metabolic Engineering

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Microbial Decontamination of Food

Posted By: AvaxGenius

Date: 22 Oct 2022 04:01:15

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities.

Science Food safety Microgreens Meat Vegetable salads Microbial Decontamination Food Microbiology Food Engineering Food Science

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Microbial Decontamination of Food

Posted By: AvaxGenius

Date: 2 Oct 2022 23:30:51

Microbial Decontamination of Food by Manzoor Ahmad Shah, Shabir Ahmad Mir
English | PDF | 2022 | 316 Pages | ISBN : 9811951136 | 7.7 MB

Science Food safety Microgreens Meat Vegetable salads Sprouts Microbial Decontamination Food Microbiology Food Science Agriculture Food Engineering

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Microbial Biocontrol: Sustainable Agriculture and Phytopathogen Management: Volume 1

Posted By: AvaxGenius

Date: 31 May 2022 11:10:33

This first volume of a two-volume work presents the manifold applications of beneficial microbes and microbiomes in plant growth promotion, in enhancing crop resilience and in control of phytopathogens through microbial antagonists. In-depth insights into latest technologies such as biopriming of seeds and soil inoculation of rhizosphere microorganisms are provided.

Science agriculture sustainable agriculture CRISPR nanoparticles Cas9 microbiome plant pathogens Industrial Microbiology Microbial Communities Microbiology Food Microbiology Agricultural Biotechnology Biotechnology

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Microbial Biocontrol: Sustainable Agriculture and Phytopathogen Management: Volume 1

Posted By: AvaxGenius

Date: 8 May 2022 15:37:15

Microbial Biocontrol: Sustainable Agriculture and Phytopathogen Management: Volume 1 by Ajay Kumar
English | PDF | 2022 | 373 Pages | ISBN : 3030875113 | 6.2 MB

Science agriculture sustainable agriculture CRISPR Cas9 nanoparticles microbiome plant pathogens Industrial Microbiology Agricultural Biotechnology Food Microbiology Microbial Communities

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Stress Responses of Foodborne Pathogens

Posted By: AvaxGenius

Date: 25 Apr 2022 02:47:46

Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health.