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Author : Bobbi L. Ventling
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.:/5 (253 download)
Download or read book Growth Characteristics of Bifidobacteria in Ultrafiltered Milk written by Bobbi L. Ventling and published by . This book was released on 1991 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Umesh K. Dubey
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.:/5 (331 download)
Download or read book Growth Characteristics of Bifidobacteria in Infant Formulas written by Umesh K. Dubey and published by . This book was released on 1994 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank A. M. Klaver
Publisher :
ISBN 13 :
Total Pages : 14 pages
Book Rating : 4.:/5 (779 download)
Download or read book Growth and Survival of Bifidobacteria in Milk written by Frank A. M. Klaver and published by . This book was released on 1993 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
ISBN 13 : 020300972X
Total Pages : 408 pages
Book Rating : 4.2/5 (3 download)
Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author : Colette Shortt
Publisher : CRC Press
ISBN 13 : 0203009738
Total Pages : 314 pages
Book Rating : 4.2/5 (3 download)
Download or read book Handbook of Functional Dairy Products written by Colette Shortt and published by CRC Press. This book was released on 2003-11-24 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Functional Dairy Products reveals key advances in the field, explores the product development process, and identifies the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. With an emphasis on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, the book includes in-depth discussions of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortifi
Author :
Publisher :
ISBN 13 :
Total Pages : 912 pages
Book Rating : 4.E/5 ( download)
Download or read book The Australian Journal of Dairy Technology written by and published by . This book was released on 1995 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marie-Line Desjardins
Publisher :
ISBN 13 :
Total Pages : 162 pages
Book Rating : 4.:/5 (113 download)
Download or read book Growth Performance of Bifidobacteria in Milk written by Marie-Line Desjardins and published by . This book was released on 1990 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
ISBN 13 : 1420053264
Total Pages : 602 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Fermented Functional Foods, Second Edition written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2008-05-28 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1461519691
Total Pages : 426 pages
Book Rating : 4.4/5 (615 download)
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS)* at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dis semination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volumes were handled by an international publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 38 (thesis year 1993) a total of 13,787 thesis titles from 22 Canadian and 164 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this impor tant annual reference work. While Volume 38 reports theses submitted in 1993, on occasion, certain uni versities do report theses submitted in previous years but not reported at the time.
Author : Gustavo Molina
Publisher : John Wiley & Sons
ISBN 13 : 1119434327
Total Pages : 532 pages
Book Rating : 4.1/5 (194 download)
Download or read book Bioprocessing for Biomolecules Production written by Gustavo Molina and published by John Wiley & Sons. This book was released on 2020-01-21 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.
Author : Chour-Chyi Yang
Publisher :
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.:/5 (377 download)
Download or read book Growth and Survival of Bifidobacteria in Nonfat Milk in Combination with Some Lactic Cultures written by Chour-Chyi Yang and published by . This book was released on 1996 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vijai Kumar Gupta
Publisher : John Wiley & Sons
ISBN 13 : 1119048974
Total Pages : 327 pages
Book Rating : 4.1/5 (19 download)
Download or read book Microbial Functional Foods and Nutraceuticals written by Vijai Kumar Gupta and published by John Wiley & Sons. This book was released on 2017-10-30 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Author : Patricia Haggerty
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.E/5 ( download)
Download or read book Growth and Death of Selected Microorganisms in Ultrafiltered Milk written by Patricia Haggerty and published by . This book was released on 1985 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Han-Seung Shin
Publisher :
ISBN 13 :
Total Pages : 212 pages
Book Rating : 4.3/5 (129 download)
Download or read book Factors that Influence Viability of Bifidobacteria in Milk written by Han-Seung Shin and published by . This book was released on 1998 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : F. A. M. Klaver
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (11 download)
Download or read book Growth Relations Between Bifidobacteria and Lactobacilli in Milk written by F. A. M. Klaver and published by . This book was released on 1990 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mitsuo Mada
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (11 download)
Download or read book On the Growth Conditions of Bifidobacteria in Cow's Milk written by Mitsuo Mada and published by . This book was released on 1982 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Brian McNeil
Publisher : Elsevier
ISBN 13 : 0857093541
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)
Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
