Relevant bibliographies by topics / Fermentation Fermented foods Food Beverages

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  2. Dissertations / Theses
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  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fermentation Fermented foods Food Beverages'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Fermentation Fermented foods Food Beverages"

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Cantadori, Elsa, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, and Maria Gullo. "Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages." Foods 11, no. 13 (2022): 1972. http://dx.doi.org/10.3390/foods11131972.

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Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine
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Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors o
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Seesaard, Thara, and Chatchawal Wongchoosuk. "Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications." Fermentation 8, no. 7 (2022): 302. http://dx.doi.org/10.3390/fermentation8070302.

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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation
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Mengesha, Yizengaw, Alemu Tebeje, and Belay Tilahun. "A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera." International Journal of Food Science 2022 (March 24, 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.

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Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of
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Capozzi, Vittorio, Mariagiovanna Fragasso, and Pasquale Russo. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance." Microorganisms 8, no. 2 (2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this
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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentatio
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Annunziata, Giuseppe, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore, and Ettore Novellino. "Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids." Foods 9, no. 8 (2020): 999. http://dx.doi.org/10.3390/foods9080999.

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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA level
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Soni, Surabhi, and Gargi Dey. "Perspectives on global fermented foods." British Food Journal 116, no. 11 (2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.

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Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their or
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Chaves-López, Clemencia, and Gustavo Cordero-Bueso. "Microbial Diversity and Safety in Fermented Beverages." Beverages 8, no. 1 (2022): 14. http://dx.doi.org/10.3390/beverages8010014.

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For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced [...]
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Maicas, Sergi. "The Role of Yeasts in Fermentation Processes." Microorganisms 8, no. 8 (2020): 1142. http://dx.doi.org/10.3390/microorganisms8081142.

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In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other ty
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Dissertations / Theses on the topic "Fermentation Fermented foods Food Beverages"

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Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
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Khem, Sarim. "Development of model fermented fish sausage from New Zealand marine species." Click here to access this resource online, 2009. http://hdl.handle.net/10292/807.

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Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, carbohydrate, minced garlic and salt in a mass ratio of 1 (fish): 0.15: 0.05: 0.03, respectively. The carbohydrate source was cooked rice or glucose. (Endogenous lactic acid bacteria (LAB) failed to ferment rice). Folate was also added to the mixture as a factor. The mixtures were extruded into 50 mL plastic syringes, where the needle end of the barrel had been excised by la
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Damin, Maria Regina. "Efeito da suplementação do leite com hidrolisado de caseína e com proteína concentrada de soro na obtenção de leites fermentados contendo probióticos." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112019/.

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Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As bactérias probióticas apresentam crescimento lento no leite. O uso de co-culturas e a suplementação do leite são técnicas para superar esta dificuldade. O presente trabalho teve como objetivo verificar as condições de crescimento de Lactobacillus rhamnosus e Lactobacillus acidophilus em c
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Nyanzi, Richard. "Identification and properties of potential probiotic bacteria for application in Mageu." 2013. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001099.

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D. Tech. Food Technology.<br>Discusses a range of lactobacilli and bifidobacteria were isolated from functional food products and pharmaceutical preparations and also obtained from culture collections. They were then subjected to phylogenetic analysis for accurate identification and classification and the probiotic properties of the organisms was evaluated. The isolates were then screened for inhibitory activity against a range of pathogenic bacteria and Candida albicans strains. Selected isolates that were found to have the necessary inhibitory and probiotic properties were recommended for in
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Udeh, Henry Okwudili. "The effect of malting and fermentation on the nutritional and potential health-promoting properties of finger millet [Eleusine coracana (L.) Gaertn] grain." Thesis, 2018. http://hdl.handle.net/11602/1196.

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PhD (Food Science)<br>Department of Food Science and Technology<br>Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive composition. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, FM has shown potential nutraceutical effects. Some important health effects like antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have bee
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Edward, Vinodh Aroon. "Development of a starter culture for the production of Gari, a traditional African fermented food." Thesis, 2010. http://hdl.handle.net/10321/551.

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Submitted in fulfilment of the requirements for the Degree of Doctor of Technology: Biotechnology, Durban University of Technology, 2010.<br>Cassava, (Manihot esculenta Crantz), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced from cassava. Cassava may contain high levels of linamarin, a cyanogenic glucoside, which in its natural state is toxic to man. Therefore, some processing methods that can enhance the detoxification of cassava and le
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Awobusuyi, Temitope Deborah. "Quality and storage stability of provitamin A biofortified amahewu, a non-alcoholic cereal beverage." Thesis, 2015. http://hdl.handle.net/10321/1273.

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submitted in fulfilment of the academic requirements for the degree of Master of Applied Science in Food Science and Technology, Durban University of Technology, 2015.<br>Vitamin A deficiency (VAD) is a major health problem in sub-Saharan Africa where maize is a staple food. Amahewu, a fermented non-alcoholic,maize-based beverage is a popular drink in southern Africa.The aim of this study is to produce a provitamin A enriched and acceptable amahewu, using provitamin A biofortified maize which can be used to alleviate VAD. The optimal processing parameters for the production of amahewu usin
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Baptista, Arnaldo da Conceição. "Contributo para o desenvolvimento de uma bebida fermentada inovadora." Master's thesis, 2016. http://hdl.handle.net/10316/35983.

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Books on the topic "Fermentation Fermented foods Food Beverages"

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Food, fermentation, and micro-organisms. Blackwell Science, 2005.

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H, Hui Y., ed. Handbook of food and beverage fermentation technology. Marcel Dekker, 2004.

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Handbook of animal-based fermented food and beverage technology. CRC Press, 2012.

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Handbook of plant-based fermented food and beverage technology. 2nd ed. CRC Press, 2012.

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B, Wood Brian J., ed. Microbiology of fermented foods. Elsevier Applied Science, 1985.

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B, Wood Brian J., ed. Microbiology of fermented foods. 2nd ed. Blackie Academic & Professional, 1998.

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B, Wood Brian J., ed. Microbiology of fermented foods. Elsevier Applied Science Publishers, 1985.

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Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. Educational Publishers & Distributors, 1999.

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F, Haard N., ed. Fermented cereals: A global perspective. Food and Agriculture Organization of the United Nations, 1999.

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Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Taylor & Francis, 2010.

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Book chapters on the topic "Fermentation Fermented foods Food Beverages"

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Ojimelukwe, Philippa C. "Improving Traditionally Fermented African Foods through Biotechnology." In Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries. CRC Press, 2022. http://dx.doi.org/10.1201/9781003178378-1.

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Ojimelukwe, Philippa C. "Indigenous Fermented and Underutilized/Novel Foods with Potentials for Combating Malnutrition in Sub-Saharan Africa." In Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries. CRC Press, 2022. http://dx.doi.org/10.1201/9781003178378-2.

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Smith, J. E. "The impact of genetic engineering on food and beverage fermentations." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_27.

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Stanton, W. R. "Food fermentation in the tropics." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_22.

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Paramithiotis, Spiros. "Microorganisms Associated with Food Fermentation." In Bioactive Compounds in Fermented Foods. CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-2.

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Jay, James M. "Fermented Foods and Related Products of Fermentation." In Modern Food Microbiology. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-6480-1_16.

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Adebo, Oluwafemi A., Patrick B. Njobeh, Adedola S. Adeboye, et al. "Advances in Fermentation Technology for Novel Food Products." In Innovations in Technologies for Fermented Food and Beverage Industries. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74820-7_4.

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Singh, Brij Pal, Harsh Panwar, Bharat Bhushan, and Vijay Kumar. "Production of Antihypertensive Peptides during Food Fermentation." In Bioactive Compounds in Fermented Foods. CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-8.

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Behera, Sudhanshu S., Pankajini Bal, Sushrirekha Das, Smita H. Panda, and Nakulananda Mohanty. "Advances in Microbial Fermentation and Fermented Food for Health." In Innovations in Technologies for Fermented Food and Beverage Industries. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74820-7_3.

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Apaliya, Maurice Tibiru, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, and Issah Mohammed Hardi. "Omics in Traditional Fermented Foods and Beverages." In African Fermented Food Products- New Trends. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5_37.

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Conference papers on the topic "Fermentation Fermented foods Food Beverages"

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Gbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou, and Djidjoho Joseph Hounhouigan. "Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food." In Foods 2021. MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10989.

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