Lactic Acid In The Food Industry

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Lactic Acid in the Food Industry

Author : Sara M. Ameen
Publisher : Springer
ISBN 13 : 3319581465
Total Pages : 48 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis Lactic Acid in the Food Industry by : Sara M. Ameen

Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

Microorganisms in Sustainable Agriculture and Biotechnology

Author : T. Satyanarayana
Publisher : Springer Science & Business Media
ISBN 13 : 9400722141
Total Pages : 832 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Microorganisms in Sustainable Agriculture and Biotechnology by : T. Satyanarayana

Download or read book Microorganisms in Sustainable Agriculture and Biotechnology written by T. Satyanarayana and published by Springer Science & Business Media. This book was released on 2012-01-02 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: This review of recent developments in our understanding of the role of microbes in sustainable agriculture and biotechnology covers a research area with enormous untapped potential. Chemical fertilizers, pesticides, herbicides and other agricultural inputs derived from fossil fuels have increased agricultural production, yet growing awareness and concern over their adverse effects on soil productivity and environmental quality cannot be ignored. The high cost of these products, the difficulties of meeting demand for them, and their harmful environmental legacy have encouraged scientists to develop alternative strategies to raise productivity, with microbes playing a central role in these efforts. One application is the use of soil microbes as bioinoculants for supplying nutrients and/or stimulating plant growth. Some rhizospheric microbes are known to synthesize plant growth-promoters, siderophores and antibiotics, as well as aiding phosphorous uptake. The last 40 years have seen rapid strides made in our appreciation of the diversity of environmental microbes and their possible benefits to sustainable agriculture and production. The advent of powerful new methodologies in microbial genetics, molecular biology and biotechnology has only quickened the pace of developments. The vital part played by microbes in sustaining our planet’s ecosystems only adds urgency to this enquiry. Culture-dependent microbes already contribute much to human life, yet the latent potential of vast numbers of uncultured—and thus untouched—microbes, is enormous. Culture-independent metagenomic approaches employed in a variety of natural habitats have alerted us to the sheer diversity of these microbes, and resulted in the characterization of novel genes and gene products. Several new antibiotics and biocatalysts have been discovered among environmental genomes and some products have already been commercialized. Meanwhile, dozens of industrial products currently formulated in large quantities from petrochemicals, such as ethanol, butanol, organic acids, and amino acids, are equally obtainable through microbial fermentation. Edited by a trio of recognized authorities on the subject, this survey of a fast-moving field—with so many benefits within reach—will be required reading for all those investigating ways to harness the power of microorganisms in making both agriculture and biotechnology more sustainable.

Applications of Biotechnology in Traditional Fermented Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

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.

Starter Cultures in Food Production

Author : Barbara Speranza
Publisher : John Wiley & Sons
ISBN 13 : 1118933761
Total Pages : 406 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Starter Cultures in Food Production by : Barbara Speranza

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.

Lactic Acid Bacteria within the Food Industry: What is New on their Technological and Functional Role

Author : Paola Lavermicocca
Publisher : Frontiers Media SA
ISBN 13 : 288971294X
Total Pages : 190 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis Lactic Acid Bacteria within the Food Industry: What is New on their Technological and Functional Role by : Paola Lavermicocca

Download or read book Lactic Acid Bacteria within the Food Industry: What is New on their Technological and Functional Role written by Paola Lavermicocca and published by Frontiers Media SA. This book was released on 2021-09-13 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Biotechnology of Lactic Acid Bacteria

Author : Fernanda Mozzi
Publisher : John Wiley & Sons
ISBN 13 : 1118868404
Total Pages : 392 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Biotechnology of Lactic Acid Bacteria by : Fernanda Mozzi

Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-12-02 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Stress Responses of Lactic Acid Bacteria

Author : Effie Tsakalidou
Publisher : Springer Science & Business Media
ISBN 13 : 0387927719
Total Pages : 540 pages
Book Rating : 4.3/5 (879 download)

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Book Synopsis Stress Responses of Lactic Acid Bacteria by : Effie Tsakalidou

Download or read book Stress Responses of Lactic Acid Bacteria written by Effie Tsakalidou and published by Springer Science & Business Media. This book was released on 2011-09-06 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

A History of Lactic Acid Making

Author : H. Benninga
Publisher : Springer Science & Business Media
ISBN 13 : 9780792306252
Total Pages : 506 pages
Book Rating : 4.3/5 (62 download)

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Book Synopsis A History of Lactic Acid Making by : H. Benninga

Download or read book A History of Lactic Acid Making written by H. Benninga and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp

Food Spoilage Microorganisms

Author : Clive de W Blackburn
Publisher : Woodhead Publishing
ISBN 13 : 1845691415
Total Pages : 737 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Spoilage Microorganisms by : Clive de W Blackburn

Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. - Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage - Discusses the management control of microbial food spoilage - Looks in detail at yeasts, moulds and bacteria

Industrial Applications of Poly(lactic acid)

Author : Maria Laura Di Lorenzo
Publisher : Springer
ISBN 13 : 3319754599
Total Pages : 233 pages
Book Rating : 4.3/5 (197 download)

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Book Synopsis Industrial Applications of Poly(lactic acid) by : Maria Laura Di Lorenzo

Download or read book Industrial Applications of Poly(lactic acid) written by Maria Laura Di Lorenzo and published by Springer. This book was released on 2018-08-22 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: The series Advances in Polymer Science presents critical reviews of the present and future trends in polymer and biopolymer science. It covers all areas of research in polymer and biopolymer science including chemistry, physical chemistry, physics, material science.The thematic volumes are addressed to scientists, whether at universities or in industry, who wish to keep abreast of the important advances in the covered topics.Advances in Polymer Science enjoys a longstanding tradition and good reputation in its community. Each volume is dedicated to a current topic, and each review critically surveys one aspect of that topic, to place it within the context of the volume. The volumes typically summarize the significant developments of the last 5 to 10 years and discuss them critically, presenting selected examples, explaining and illustrating the important principles, and bringing together many important references of primary literature. On that basis, future research directions in the area can be discussed. Advances in Polymer Science volumes thus are important references for every polymer scientist, as well as for other scientists interested in polymer science - as an introduction to a neighboring field, or as a compilation of detailed information for the specialist.Review articles for the individual volumes are invited by the volume editors. Single contributions can be specially commissioned.Readership: Polymer scientists, or scientists in related fields interested in polymer and biopolymer science, at universities or in industry, graduate students.

Industrial Biotechnology

Author : Christoph Wittmann
Publisher : John Wiley & Sons
ISBN 13 : 352734179X
Total Pages : 789 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Industrial Biotechnology by : Christoph Wittmann

Download or read book Industrial Biotechnology written by Christoph Wittmann and published by John Wiley & Sons. This book was released on 2017-04-10 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including those organisms that exploit anaerobic biosynthetic power. Further chapters deal with microbes used for the production of high-value natural compounds and those obtained from alternative raw material sources, concluding with eukaryotic workhorses.

Emerging Dairy Processing Technologies

Author : Nivedita Datta
Publisher : John Wiley & Sons
ISBN 13 : 1118560620
Total Pages : 361 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-06-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Probiotics, Prebiotics and Synbiotics

Author : Parmjit Singh Panesar
Publisher : John Wiley & Sons
ISBN 13 : 1119701236
Total Pages : 500 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Probiotics, Prebiotics and Synbiotics by : Parmjit Singh Panesar

Download or read book Probiotics, Prebiotics and Synbiotics written by Parmjit Singh Panesar and published by John Wiley & Sons. This book was released on 2022-01-11 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Food Processing: Strategies for Quality Assessment

Author : Abdul Malik
Publisher : Springer
ISBN 13 : 1493913786
Total Pages : 510 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Food Processing: Strategies for Quality Assessment by : Abdul Malik

Download or read book Food Processing: Strategies for Quality Assessment written by Abdul Malik and published by Springer. This book was released on 2014-11-05 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

Lactic Acid Bacteria

Author : T.Faruk Bozoglu
Publisher : Springer Science & Business Media
ISBN 13 : 3642614620
Total Pages : 407 pages
Book Rating : 4.6/5 (426 download)

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Book Synopsis Lactic Acid Bacteria by : T.Faruk Bozoglu

Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.

Food Biotechnology—1

Author : R. D. King
Publisher : Springer Science & Business Media
ISBN 13 : 9400934114
Total Pages : 328 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Food Biotechnology—1 by : R. D. King

Download or read book Food Biotechnology—1 written by R. D. King and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology in its many guises has developed very considerably over the last few years. We now feel that it is appropriate for the publication of a series of books that discuss the technical aspects of biotechnology specifically as applied to foods, and in particular concentrating on new and emerging techniques, processes and products. Food is without doubt one of the oldest bioindustries; however, some of the new areas of biotechnology, such as diagnostic and health-care applications, are likely to mature much faster than applications in the food industry. Eventually, however, biotechnology must have a very great impact on a wide scale in the food industry, simply because of the size and diversity of the industry, and because most food products are substantially natural in origin and are therefore very suitable for processing by biocatalysts. Some of the ways in which the food industry is likely to be affected by developments in biotechnology include the following: The modification of food components to give products with new and/or improved properties, for instance high fructose corn syrups, and by modifying the functional properties of proteins. New methods of assaying food constituents, such as immobilized enzyme sensors. New processes for the production of foods and food components, for instance the use of plant cell cultures for the production of flavours. Many of these topics will be described in detail in this series of books.

Food Safety and Human Health

Author : Ram Lakhan Singh
Publisher : Academic Press
ISBN 13 : 0128163348
Total Pages : 405 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Safety and Human Health by : Ram Lakhan Singh

Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws