Keywords:
Food industry and trade.
;
Electronic books.
Type of Medium:
Online Resource
Pages:
1 online resource (340 pages)
Edition:
1st ed.
ISBN:
9783319748207
Series Statement:
Food Microbiology and Food Safety Series
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=5344839
DDC:
664
Language:
English
Note:
Intro -- Preface -- Contents -- Chapter 1: Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview -- Introduction -- Fermented Foods: Current Status and Future -- Starter Cultures for Fermented Foods -- Innovations for Better Health and Nutrition -- Technological Advances in Novel Food Processing -- Advances in Thermal and Nonthermal Applications -- Nanotechnology -- Food Metabolomics -- Alcoholic Beverages -- Advances in Probiotics, Prebiotics, and Nutraceuticals -- Innovative Probiotic Dairy Products -- Innovations in Fermented Fruits and Vegetables -- Technological Advances in Fermented Meat Products -- Molecular Biology for Study of Microbiome of Fermented Foods -- Modernization of Fermenters for Food and Beverage Industry -- Recent Developments in Packaging Technologies for Food and Beverages -- Consumers' Role in Innovation of Novel Food and Beverages -- Genetic Engineering for Higher Production and Quality Improvement -- Genetically Modified (GM) Foods: Pros, Cons, and Legislation -- Intellectual Property Rights (IPR) in Respect to Food and Beverages -- Conclusion and Perspectives -- References -- Chapter 2: Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods -- Introduction -- Fermented Foods -- Types of Fermented Foods -- Health Benefits of Fermented Foods -- Starter Culture -- Selection Criteria -- Types of Starter Cultures -- Traditional Starters: Natural Starters -- Mixed-Strain Starters (MSS)/Traditional Starters -- Defined Strain Starters (DSS) -- Production of Industrial Starter Cultures -- Role of LAB as Starter Culture -- Role of Yeast as Starter Cultures -- Starter Culture in the Market -- Future Perspectives -- References -- Chapter 3: Advances in Microbial Fermentation and Fermented Food for Health.
,
Introduction -- Impact of Diet in Lower-Income Countries -- Microbial Fermentation and Its End Products -- Probiotics -- Starter Culture -- Bacteriocins -- Vitamins -- Enzymes -- Biologically Active Peptides -- Exopolysaccharides (EPS) -- Nutritional Composition of Fermented Foods and Their Impact on Human Health -- Milk Product -- Tea -- Rice and Soy -- Coco Fermentation -- Natural Benefits and Curative Properties -- Protection Against Gastrointestinal Disorders and Insomnia -- Prevention from Premature Aging, Hepatitis, and Jaundice -- Protection from Skin Disorder -- Protection from Celiac Disease -- Protection Against Hypertension and Heart Disease -- Prevention from Cancer -- Protection from Diabetes -- Relief from Lactose Malabsorption -- Health Risk of Fermented Food -- Safety of Fermented Foods -- Conclusion and Future Prospective -- References -- Chapter 4: Advances in Fermentation Technology for Novel Food Products -- Introduction -- Mixed Starter Cultures for Fermentation -- Advances in the Use of Carbohydrates for Fermentation -- Novel Food Processing Technologies for Improved Fermentation Processes -- Other Techniques for Advancing and Improving Fermentation Processes -- Encapsulation for the Delivery of Novel Fermented Products -- Extremophiles for Fermentation -- Food Metabolomics for the Delivery of Novel Food Products -- Future Prospects and Conclusion -- References -- Chapter 5: Advances in Technology and New Product Development in the Beer, Wine, and Spirit Industry -- Introduction -- Hybrid Products and Unusual Combinations -- Alcohol-Free and Low-Alcohol Beers -- The Rise in Craft Distilling -- Craft Breweries That Also Distill (the Brewstillery) -- Rise in Home Craft Brewing and Distilling -- Keurig-Type Brewing and Distilling Systems -- Is It Possible to Reduce Spirit Aging Time with Technology?.
,
How Consumer Preference Is Changing Wine Packaging -- Wine in Cans: The Market -- Wine in Cans: The Technology -- Wine in Tetra Pak -- Wine-in-a-Box -- Wine on Tap in Restaurant Kegs -- Wine in Technology-Enhanced Packaging -- Wine in Zipz Recyclable Glasses -- Wine Dispensing Systems -- Home Cocktail Systems -- Labels and Decorative Cans -- Edible Six Pack Rings -- Other Fermented Products (Moving into New Geographic Regions) -- Distilled but Nonalcoholic Beverages -- Quality and Product Integrity -- Transparency and Labeling of Nutritional and Calorie Content of Alcoholic Products -- Traceability -- Point-and-Shoot Technology for Product Liquid Fraud -- The Future -- References -- Chapter 6: Alcoholic Beverages: Technology and Next-Generation Marketing -- Introduction: How the Millennial Generation of Consumers Are Changing the Role of Technology in Marketing -- Having a Voice with the Brand -- Stunt Marketing -- Artificial Intelligence: Chatbots -- Technology and Drinking/Eating Experience -- Technology and Loyalty Programs -- Visitor Centers and Tasting Tours -- Customers Will Seek Out Authenticity -- Customers Seeking Out the Unusual -- At-Home Socializing: How Can I Create My Own Beverage or Experience? -- Augmented Reality and Virtual Reality Technology -- Marketing Through Smartphones -- Social Media -- Perceived Healthier Alcoholic Products -- Shopping Behaviors and Technology -- Better Consumer Insights Through Innovative Uses of Technology -- The Future -- References -- Chapter 7: Advances in Probiotics, Prebiotics and Nutraceuticals -- Introduction -- History, Definitions and Sources -- Functional Foods -- Probiotics -- Sources and Microorganisms Used as Probiotics -- Prebiotics -- Sources of Prebiotics -- Synbiotics -- Sources of Synbiotics -- Nutraceuticals -- Probiotics in Food Processing/Fermented Foods -- Milk-Based Products.
,
Cereal-Based Products -- Fruit-/Vegetable-Based Products -- Roots and Tuber-Based Products -- Dried Probiotic Products -- Beverages -- Technological Intervention in Functional Foods -- Nanotechnology -- Nanotechnology and Nutrient Delivery -- Microencapsulation Technology -- Methods of Microencapsulation -- Extrusion Technique -- Emulsion Method -- Freeze-Drying -- Spray-Drying -- Immobilization Technique -- Food Ethics, Safety and Regulations -- Functional Food and Ethics -- Safety, Efficacy and Awareness -- Legislative Problems and Legislative Regulation Around the World -- Marketing Approach -- Functional Food Market -- Nutraceutical Market Overview -- Conclusion -- References -- Chapter 8: Probiotic Dairy Products: Inventions Toward Ultramodern Production -- Introduction -- Probiotic Culture Selection -- Technological Evaluation of Probiotic Cultures -- Preservation of Probiotic Cultures -- Survival of Probiotic Cultures During Storage -- Genetic Engineering of Probiotic Strains -- Conclusions and Future Perspectives -- References -- Chapter 9: Non-dairy Probiotic Foods: Innovations and Market Trends -- Introduction -- Product Development -- Approaches to Product Development -- Non-dairy Food Matrices -- Fruit and Vegetable Matrices -- Cereal Matrices -- Meat Matrices -- Market Trends -- Global Products -- Global Regulatory Environment -- Concluding Comments -- References -- Chapter 10: Technological Interventions in Fermented Meat Production: The Commercial Perspective -- Introduction -- Fermentation as a Part of Hurdle Technologies: A Sausage Example -- Autochthonous Microbiota and Starter Cultures -- Microbiological Hazards and Technological Interventions -- Combating the Resistance of Autochthonous Microbiota Present in Fermented Meat Products -- Mycotoxins in Fermented Meat Products and Technological Interventions.
,
Biogenic Amines Present in Fermented Meat Products and Technological Interventions -- Chemical-Toxicological Hazard: Polycyclic Aromatic Hydrocarbons (PAH) Present in Fermented Meat Products -- Conclusion -- References -- Chapter 11: Modernization of Fermenters for Large-Scale Production in the Food and Beverage Industry -- Introduction -- Modern Fermenters for Food and Beverages -- Beer Fermenter Technology -- Fermenter for Lager Beers -- Ale Beer Fermenters -- Vinegar Fermentation Tanks -- Fermenters in Winemaking -- Bread Proofers -- Dairy Product Fermentation -- Cheesemaking Mechanization -- Yogurt Fermenters -- Meat Fermenters and Fermentation Technology -- Vegetable Fermentation Containers -- Engineering Aspects for Bioreactor Scale-up -- Fundamental Problems in the Design and Operation of Bioreactors -- Agitation in Bioreactors -- Modernization of Fermenters Using Computer Simulations -- Impact of Mixing -- Mass Transfer Liquid-Gas Impact -- Planning -- Configuration of Fermentation Vessels -- Fermentation in Batch Bioreactors -- Tubular Fermenters -- Fermentation in Continuous Bioreactors -- Fermentation Using Semi-continuous Bioreactors -- Mixed Tank: Submerged Bioreactors -- Airlift Reactor Equipment -- External-Loop Airlift Reactors -- Fluidized Bed Fermenters -- Anaerobic Bioreactions -- Conclusion -- References -- Chapter 12: Advances in Genetic Engineering for Higher Production and Quality Improvement of Food and Beverages -- Related Important Terms -- Biotechnology -- Food Biotechnology -- Genetic Engineering -- Genes -- Genetically Modified Organisms (GMOs) -- Genetically Modified Foods (GMFs) -- Green Revolution -- Food Quality -- Trait -- Transgenic -- Food Biotechnology: Between Past and Present -- Techniques Used to Genetically Modify Food -- Methods Used to Genetically Modify Plants -- Methods Used to Genetically Modify Animals.
,
Recent Techniques: Genome Editing.
Permalink
