| Titre de série : | Fermented foods, Part I | | Titre : | Biochemistry and biotechnology | | Type de document : | texte imprimé | | Auteurs : | Didier Montet (1959-....), Editeur scientifique ; Ramesh C. Ray, Editeur scientifique | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2016 | | Collection : | Food Biology Series | | Importance : | 1 vol. (X-387 p.) | | Présentation : | ill. en noir et en coul., couv. ill. en coul. | | Format : | 24 cm | | ISBN/ISSN/EAN : | 978-1-4987-4079-1 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
PRODUIT FERMENTE ; LEVURE DE VIN
Liste Plan de classement
2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy]
RAMEAU
Aliments fermentés ; Champignons (agents de lutte biologique) ; Déchets -- Aspect environnemental ; Déchets -- Élimination ; Fermentation ; Lactique, Acide ; Lactobacillacées ; Levure (agent de fermentation) ; Métagénomique ; microencapsulation ; Probiotiques ; Vin
| | Résumé : | Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.
Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions). | | Type de document : | Livre | | Table des matières : | 1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri
2. Biotechnology Of Wine Yeasts; Fabienne Remize
3. Filamentous Fungi In Fermented Foods; Eta Ashu, AdrianForsythe, Aaron A. Vogan and Jianping Xu
4. Acetic Acid Bacteria In Food fermentations; Ilkin Yucel Sengun
5. Acetic Acid Bacteria: Prospective Applications In Food Biotechnology; Corinne Teyssier and Yasmine Hamdouche
6. Lactic Acid Bacteria: General Characteristics, Foods Preservation And Health Benefits; Pratima Khandelwal, Frederic Bustos Gaspar, Maria Teresa Barreto Crespo And R.S. Upendra
7. Amylolytic Lactic Acid Bacteria: Microbiology And Technological Interventions In Food Food Fermentations; Smita H. Panda And Ramesh C. Ray
8. Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo
9. Microencapsulation Of Probiotic And Application In Food Fermentations; Amir M. Mortazavian, M. Moslemi And S. Sohrabvandi
10. Probiotic Cereal-Based Fermented Functional Foods; Sultan Arslan And Mustapha Erbas
11. The Microbiota of Spontaneous vegetable Fermentations; Spiros Paramithiotis And Eleftherios H. Drosinos
12. Functional Fermented Food And Feed From Seaweed; Izabella Michalak And Katarzyna Chojnacka
13. Antimicrobial Resistance Of Fermented Food Bacteria; Nevijo Zdolec
14. Bioactive Components Of Fermented Foods; Ami Patel And Nihir Shah
15. Nutritional And Therapeutic Significance Of Protein-based Bioactive Compounds Liberated By Fermentation; Lata Ramchandran
16. Biogenic Amines In Fermented Foods: Overview; Lopamudra Sahu, Sandeep K. Panda, Spiros Paramithiotis, Nevijo Zdolec And Ramesh C. Ray
17. Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub
18. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo
19. Food Waste Generation And Bio-valorization; Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos And Aristidis D. Alexopoulos | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189638 |
Fermented foods, Part I. Biochemistry and biotechnology [texte imprimé] / Didier Montet (1959-....), Editeur scientifique ; Ramesh C. Ray, Editeur scientifique . - Boca Raton : CRC Press, 2016 . - 1 vol. (X-387 p.) : ill. en noir et en coul., couv. ill. en coul. ; 24 cm. - ( Food Biology Series) . ISBN : 978-1-4987-4079-1 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
PRODUIT FERMENTE ; LEVURE DE VIN
Liste Plan de classement
2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy]
RAMEAU
Aliments fermentés ; Champignons (agents de lutte biologique) ; Déchets -- Aspect environnemental ; Déchets -- Élimination ; Fermentation ; Lactique, Acide ; Lactobacillacées ; Levure (agent de fermentation) ; Métagénomique ; microencapsulation ; Probiotiques ; Vin
| | Résumé : | Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely.
Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions). | | Type de document : | Livre | | Table des matières : | 1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri
2. Biotechnology Of Wine Yeasts; Fabienne Remize
3. Filamentous Fungi In Fermented Foods; Eta Ashu, AdrianForsythe, Aaron A. Vogan and Jianping Xu
4. Acetic Acid Bacteria In Food fermentations; Ilkin Yucel Sengun
5. Acetic Acid Bacteria: Prospective Applications In Food Biotechnology; Corinne Teyssier and Yasmine Hamdouche
6. Lactic Acid Bacteria: General Characteristics, Foods Preservation And Health Benefits; Pratima Khandelwal, Frederic Bustos Gaspar, Maria Teresa Barreto Crespo And R.S. Upendra
7. Amylolytic Lactic Acid Bacteria: Microbiology And Technological Interventions In Food Food Fermentations; Smita H. Panda And Ramesh C. Ray
8. Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo
9. Microencapsulation Of Probiotic And Application In Food Fermentations; Amir M. Mortazavian, M. Moslemi And S. Sohrabvandi
10. Probiotic Cereal-Based Fermented Functional Foods; Sultan Arslan And Mustapha Erbas
11. The Microbiota of Spontaneous vegetable Fermentations; Spiros Paramithiotis And Eleftherios H. Drosinos
12. Functional Fermented Food And Feed From Seaweed; Izabella Michalak And Katarzyna Chojnacka
13. Antimicrobial Resistance Of Fermented Food Bacteria; Nevijo Zdolec
14. Bioactive Components Of Fermented Foods; Ami Patel And Nihir Shah
15. Nutritional And Therapeutic Significance Of Protein-based Bioactive Compounds Liberated By Fermentation; Lata Ramchandran
16. Biogenic Amines In Fermented Foods: Overview; Lopamudra Sahu, Sandeep K. Panda, Spiros Paramithiotis, Nevijo Zdolec And Ramesh C. Ray
17. Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub
18. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo
19. Food Waste Generation And Bio-valorization; Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos And Aristidis D. Alexopoulos | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189638 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesFermentations et vinifications. (2 Vol.) - 2ème symposium international d'oenologie (13/06/1967 - 17/06/1967, Bordeaux-Cognac, France) Vol. 1. (1968)
