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Author : Keith H. Steinkraus
Publisher : United Nations University Press
ISBN 13 : 9788970530031
Total Pages : 340 pages
Book Rating : 4.5/5 (3 download)
Download or read book Fish Fermentation Technology written by Keith H. Steinkraus and published by United Nations University Press. This book was released on 1993 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Debabrat Baishya
Publisher : New India Publishing
ISBN 13 : 9789380235103
Total Pages : 142 pages
Book Rating : 4.2/5 (351 download)
Download or read book Fish Fermentation written by Debabrat Baishya and published by New India Publishing. This book was released on 2009-01-15 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first chapter, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second chapter, Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third chapter, Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involved in fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth chapter, Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This chapter will give a basic idea of nutritional quality of fermented fish products. Chapter 5 and Chapter 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author : Barbara Speranza
Publisher : John Wiley & Sons
ISBN 13 : 1118933761
Total Pages : 406 pages
Book Rating : 4.1/5 (189 download)
Download or read book Starter Cultures in Food Production written by Barbara Speranza and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
ISBN 13 : 1118346211
Total Pages : 516 pages
Book Rating : 4.1/5 (183 download)
Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author : A.M. Martin
Publisher : Springer Science & Business Media
ISBN 13 : 1461553032
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fisheries Processing written by A.M. Martin and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
Author : N. M. Fish
Publisher : Springer Science & Business Media
ISBN 13 : 9400911416
Total Pages : 451 pages
Book Rating : 4.4/5 (9 download)
Download or read book Computer Applications in Fermentation Technology: Modelling and Control of Biotechnological Processes written by N. M. Fish and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Richard Fox Chairman, Scientific Programme Committee Between 25th and 29th September, 1988, 243 people who either apply or research the use of computers in fermentation gathered together at Robinson College, Cambridge, UK. They came from 30 countries. The conference brought together two traditions. Firstly, it continued the series on Computer Applications in Fermentation Technology (ICCAFT) inaugurated by Henri Blanchere in Dijon in 1973 and carried forward in Philadelphia and Manchester. Secondly, it brought the expertise of the many members of the International Federation of Automatic Control (IFAC), who focused their attention on biotechnology at Noordwijkerhout in the Netherlands in December, 1985. I am happy to say that the tradition carries on and a successor meeting will hopefully take place in the USA in 1991. If you find these proceedings useful or stimulating, then we hope to see you there. We set out to make ICCAFT4 a close-knit friendly conference. We housed all who cared to in Robinson College itself and organised no parallel sessions. Because we, the organisers, experience difficulty with the jargon of our colleagues from other disciplines, we asked Bruce Beck to present a breakfast tutorial on modern control and modelling techniques, and we set up informal panel discussions after dinner on two evenings. Neville Fish chaired a forum on the microbiological principles behind models, while Professors Derek Linkens and Ron Leigh led a discussion on expert systems in control.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439849048
Total Pages : 825 pages
Book Rating : 4.4/5 (398 download)
Download or read book Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Author :
Publisher : Academic Press
ISBN 13 : 0128097280
Total Pages : 228 pages
Book Rating : 4.1/5 (28 download)
Download or read book Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes written by and published by Academic Press. This book was released on 2017-02-17 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marine Enzymes Biotechnology: Production and Industrial Applications, Part III, Application of Marine Enzymes provides a huge treasure trove of information on marine organisms and how they are not only good candidates for enzyme production, but also a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing and waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals. Focuses on the isolation, characterization, and industrial application of marine enzymes Provides current trends in industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases Presents insights into current trends and approaches for marine enzymes
Author : Priscilla C. Sanchez
Publisher : UP Press
ISBN 13 : 9715425542
Total Pages : 542 pages
Book Rating : 4.7/5 (154 download)
Download or read book Philippine Fermented Foods written by Priscilla C. Sanchez and published by UP Press. This book was released on 2008 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed." "The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry."--BOOK JACKET.
Author : Brian McNeil
Publisher : John Wiley & Sons
ISBN 13 : 0470725281
Total Pages : 402 pages
Book Rating : 4.4/5 (77 download)
Download or read book Practical Fermentation Technology written by Brian McNeil and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).
Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1420094963
Total Pages : 460 pages
Book Rating : 4.4/5 (2 download)
Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author : Wilhelm Holzapfel
Publisher : Elsevier
ISBN 13 : 178242024X
Total Pages : 586 pages
Book Rating : 4.7/5 (824 download)
Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : K. K. Balachandran
Publisher :
ISBN 13 : 9789351241607
Total Pages : 454 pages
Book Rating : 4.2/5 (416 download)
Download or read book Postharvest Technology of Fish and Fish Products written by K. K. Balachandran and published by . This book was released on 2016-01-01 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037883
Total Pages : 177 pages
Book Rating : 4.3/5 (9 download)
Download or read book Fisheries Technologies for Developing Countries written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Author : Juana Frías
Publisher : Academic Press
ISBN 13 : 0128025492
Total Pages : 762 pages
Book Rating : 4.1/5 (28 download)
Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
Author : Aly Farag El Sheikha
Publisher : John Wiley & Sons
ISBN 13 : 1119374618
Total Pages : 472 pages
Book Rating : 4.1/5 (193 download)
Download or read book Molecular Techniques in Food Biology written by Aly Farag El Sheikha and published by John Wiley & Sons. This book was released on 2018-01-02 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.
