Relevant bibliographies by topics / Food preservation fermentation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Food preservation fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food preservation fermentation.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food preservation fermentation"

1

Hill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton, and R. Paul Ross. "Recent advances in microbial fermentation for dairy and health." F1000Research 6 (May 26, 2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.

Full text
Abstract:
Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.
APA, Harvard, Vancouver, ISO, and other styles
2

Gibbs, P. A. "Novel uses for lactic acid fermentation in food preservation." Journal of Applied Bacteriology 63 (December 1987): 51s—58s. http://dx.doi.org/10.1111/j.1365-2672.1987.tb03611.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Paul Ross, R., S. Morgan, and C. Hill. "Preservation and fermentation: past, present and future." International Journal of Food Microbiology 79, no. 1-2 (November 2002): 3–16. http://dx.doi.org/10.1016/s0168-1605(02)00174-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

FLORES-GALARZA, ROLANDO A., BONITA A. GLATZ, CARL J. BERN, and LARRY D. VAN FOSSEN. "Preservation of High-Moisture Corn by Microbial Fermentation." Journal of Food Protection 48, no. 5 (May 1, 1985): 407–11. http://dx.doi.org/10.4315/0362-028x-48.5.407.

Full text
Abstract:
High-moisture corn samples (27% moisture) were inoculated with Lactobacillus plantarum and/or Propionibacterium shermanii and stored in sealed containers or under carbon dioxide atmosphere for 60 d at 26°C. Growth of the inoculated organisms was observed in the corn, and the final pH of inoculated samples was significantly lower than the final pH of uninoculated samples. Mold growth was prevented in all samples, and the initial yeast population was drastically reduced in those samples inoculated with P. shermanii. Inoculation with L. plantarum accelerated acid production in the early stages of the fermentation. Flushing with carbon dioxide did not alter the fermentation but resulted in a slightly lower final moisture content.
APA, Harvard, Vancouver, ISO, and other styles
5

Bryan-Jones, G. "THE PRESERVATION OF DISTILLERY FERMENTATION SAMPLES FOR BACTERIOLOGICAL EXAMINATION." Journal of the Institute of Brewing 92, no. 3 (May 6, 1986): 253–54. http://dx.doi.org/10.1002/j.2050-0416.1986.tb04411.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

MOORE, JOHN E., and ROBERT H. MADDEN. "Preservation of Vacuum-Packaged Pork Liver Paté by Fermentation." Journal of Food Protection 60, no. 7 (July 1997): 791–94. http://dx.doi.org/10.4315/0362-028x-60.7.791.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Chen, Jennifer M., Kait F. Al, Laura J. Craven, Shannon Seney, Margaret Coons, Heather McCormick, Gregor Reid, Colleen O’Connor, and Jeremy P. Burton. "Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture." Nutrients 12, no. 3 (February 28, 2020): 648. http://dx.doi.org/10.3390/nu12030648.

Full text
Abstract:
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The ‘brie’ and ‘blue’ cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.
APA, Harvard, Vancouver, ISO, and other styles
8

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 (July 25, 2020): 999. http://dx.doi.org/10.3390/foods9080999.

Full text
Abstract:
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 levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.
APA, Harvard, Vancouver, ISO, and other styles
9

Nowak, J., K. Szambelan, and W. Nowak. "The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 485–92. http://dx.doi.org/10.17221/415/2013-cjfs.

Full text
Abstract:
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was conducted applying simultaneous saccharification and fermentation (SSF) process with Saccharomyces cerevisiae. The analysis characterised corn grains after three and six months of storage in aerobic and anaerobic conditions. The yield of ethanol fermentation was 42.43 and 39.12 l/100 kg dry matter after three and six months of storage, respectively. The storage of moist grain resulted in the reduction of higher alcohols content in the raw spirits. It was observed that the esters concentration decreased after three, but increased after six months of raw material storage. A significant increase occurred in the quantity of aldehydes detected only after three months of the corn storage. The results show that the application of SSF technology to moist corn, allows the production of bioethanol with quality comparable to that obtained with dried grain.  
APA, Harvard, Vancouver, ISO, and other styles
10

Hiwatashi, Miyo, Saori Kano, and Takeo Kato. "Development of a Preservation Method for Okara Using Lactic Acid Fermentation." Nippon Shokuhin Kagaku Kogaku Kaishi 62, no. 12 (2015): 572–78. http://dx.doi.org/10.3136/nskkk.62.572.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food preservation fermentation"

1

Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.

Full text
Abstract:
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential starters, in single and mixed cultures, for the fermentation of carrots (Daucus carota), as a novel fermentable substrate, and cabbage (Brassica oleracea) into sauerkraut. Fermentations were performed in the presence of the natural microflora. Sugar catabolism and acid production were monitored through H.P.L.C. In the fermentation of carrots Leuconostoc mesenteroides played a major role, with no homofermenters present. For sauerkraut, the mixed starter culture composed of Leuconostoc mesenteroides and Lactobacillus pentosus gave the closest resemblance to the product normally obtained following a natural commercial fermentation. The inclusion of the heterofermenter provided the required acid balance for correct product flavour and aroma by enhancing production of acetic acid. Acetate is also a better antimicrobial than lactate. A shorter fermentation time was also obtained, reducing the time from 3-4 weeks in the natural fermentation to only 7 days with the use of the mixed starter. When reduced salt concentrations were tried, 1% NaCl (w/w) resembled the spontaneous fermentation more closely, in regard to microbial sequence, pH and total acidity. Different ratios of the two lactic acid bacteria in combination were tried, the best being that in which L, mesenteroides and L. pentosus were initially present in the same proportions. Survival of Listeria monocytogenes in fermenting sauerkraut was shorter when starter cultures were used, but no difference was detectable between mixed and single cultures.
APA, Harvard, Vancouver, ISO, and other styles
2

Mugocha, Petronella Tapiwa. "Fermentation of a finger millet-dairy composite gruel." Thesis, University of Pretoria, 2001. http://hdl.handle.net/2263/30547.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Takalani, Thakani Kennedy. "Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying." Diss., 2001. http://hdl.handle.net/2263/26225.

Full text
Abstract:
Traditional African foods are often rich in nutrients and play an important role in increasing variety in diets of people in rural areas. Tshidzimba is popular amongst the Vhavenda of South Africa. It is made from maize samp, milled peanuts and salt. However, it has a very short shelf life when stored at ambient temperature. Canning, drying and fermentation of Tshidzimba were investigated to increase shelf-life. Factors investigated were microbiological quality, nutrient content (in terms of fat and protein content), levels of essential amino acids, water activity and sensory acceptability. Unpreserved Tshidzimba had very high total plate counts, yeasts and moulds after 3 days of storage at 25°C. Fermentation reduced the yeasts and moulds by 102 and total plate counts by 103 after 21 days of storage at 25°C from those of unpreserved Tshidzimba. Drying reduced the yeasts and moulds by 104 and total plate counts by 105 after 21 days of storage at 25°C. Anaerobic spore formers were not detected in canned Tshidzimba after 21 days of storage at 25°C. Drying reduced the fat content probably due to fat oxidation at the elevated drying temperature (50°C). However, in general the preservation methods had little effect on the general nutrient content of Tshidzimba. Tshidzimba protein showed low lysine value compared to the estimates of amino acid requirements for infants. For Tshidzimba to be a good source of nutrients for infants, fortification with a higher proportion of legume grains is recommended. Drying seemed to increase lysine (2.61 g/100 g protein) compared to that of unpreserved Tshidzimba (2.28 g/100 g protein), while canning reduced lysine (1.97 g/l00 g protein), probably due to its participation in Maillard reaction at the high canning temperature (116°C/70 min). Fermentation increased methionine content probably due to fermentative microorganisms, which are known to produce some amino acids while fermenting food products. Canning seemed to have reduced the methionine content possibly due to Maillard reaction. Consumer panellists indicated that of the preserved Tshidzimba, dried Tshidzimba had high acceptance compared to canned and fermented Tshidzimba. Some panellists disliked the sour taste of fermented Tshidzimba. Dried Tshidzimba was perceived to have a firmer texture compared to unpreserved Tshidzimba. Further research could help to determine the appropriate temperature/time combination that can least affect the texture of dried Tshidzimba.
Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006.
Food Science
unrestricted
APA, Harvard, Vancouver, ISO, and other styles
4

Lu, Guangjin. "A novel approach for controlling foodborne pathogens using modified atmosphere and Lactobacillus reuteri DPC16 : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Albany, New Zealand." 2007. http://hdl.handle.net/10179/746.

Full text
Abstract:
The current trend of increasing demand for minimally processed food requires more effective preservation technologies than are presently used. In this study, an investigation has been made into a novel strategy to control some common foodborne pathogens, and therefore, to provide an alternative means for enhancing the safety and extending the shelf lives of food products. Modified atmosphere is able to extend the shelf life of seafood and meat products. In this study, a simulated controlled atmosphere (CA) broth system was used to investigate the potential of a modified atmosphere rich in CO2 at a concentration of 40%, supplemented with N2, to control common foodborne pathogens, such as Listeria monocytogenes, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. Controlled atmosphere significantly reduced the exponential growth rates of all tested pathogens, while the effects on other growth parameters (eg. lag phase duration and maximum population density) depended on the individual species and the specific growth conditions. The CA significantly extended the lag phase durations of S. aureus and V. parahaemolyticus at 20 degrees C at both pH 6.3 and 6.8, and that of L. monocytogenes at both 7 degrees C and 20 degrees C, and at both pH 6.3 and 6.8. The CA also significantly lowered the maximum population densities of S. aureus and V. parahaemolyticus at 20 degrees C, at pH 6.3 and 6.8, S. Typhimurium at pH 6.8, and L. monocytogenes at pH 6.3 and 7 degrees C. E. coli O157:H7 and S. Typhimurium were more resistant to the inhibitory effect of the CA, while S. aureus and V. parahaemolyticus were most sensitive. The inhibitory effect of CA was due mainly to the extensions of the lag phase duration and the reduction of the exponential growth rates of the test pathogens. This study confirms other studies that CA as a means for food preservation provides potential to control foodborne pathogens and therefore enhance the safety of a food product. The use of lactic acid bacteria (LAB) in controlling spoilage microorganisms and pathogens in foods has been a popular research theme worldwide. In this study, the antimicrobial effects of 18 lactic acid bacteria strains were evaluated in vitro, with emphasis on the most effective strain, the newly characterised Lactobacillus reuteri DPC16. The results demonstrated antagonistic effects of many strains against L. monocytogenes, E. coli O157:H7, S. Typhimurium and S. aureus. L. reuteri DPC16 showed the strongest antimicrobial activity against the tested pathogens including both Gram-positive and Gram-negative bacteria. Co-cultivation of L. reuteri DPC16, and co-incubation of its spent culture supernatant (DPC16-SCS), with the pathogens have demonstrated that the antimicrobial effect is bactericidal and valid at pH 4 - 6.5 and at a temperature as low as 10 degrees C. Further characterisation of the antimicrobial effect of L. reuteri DPC16 showed it to be mainly due to the presence of reuterin (ß-hydroxypropionaldehyde), although lactic acid may have also played a role. These characteristics of L. reuteri DPC16 and its metabolite reuterin make it an unique and potent candidate as a biopreservative to control both Gram-positive and Gram-negative bacteria in foods. The combination of L. reuteri DPC16 and CA was assessed for its inhibitory effect on L. monocytogenes using DPC16-SCS and the fermentative supernatant of L. reuteri DPC16 from a glycerol-water solution (DPC16-GFS). The results showed that both of these supernatants, at 25 AU/mL, in combination with CA (60% CO2:40% N2) had a combined inhibitory effect on L. monocytogenes which could not be achieved by any one of the individual factors alone. Analysis of the levels of expression of some stress response genes of L. monocytogenes, after growth in the presence of L. reuteri DPC16 supernatant and/or CA, showed that the expression of some genes was affected including genes betL, gbuA and opuCA responsible for osmosis adaptation and genes gadA, gadB and gadC responsible for acid tolerance. Induction of gbuA, gadB and gadC by the culture supernatant suggests activation of osmotic and acid adaptation and that these genes play a major role in the culture supernatant-induced stresses. An investigation was also carried out to determine if the changes in gene expression conferred a cross-protection to heat. The result showed that the survival of L. monocytogenes grown in the presence of the culture supernatant and CA was significantly increased after exposure to heat treatment at 56oC, suggesting that a cross-protection to thermal stress had been induced. Based on these findings it is proposed that a comprehensive novel strategy incorporating both L. reuteri DPC16 or its fermentative products and a modified atmosphere rich in CO2 could be developed to potentially control foodborne pathogens in food products.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Food preservation fermentation"

1

Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sarkar, Prabir Kumar, and M. J. Robert Nout. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2016.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Fermentation effects on food properties. CRC Press, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Preservation: The Art and Science of Canning, Fermentation and Dehydration. Process, 2017.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Toldrá, Fidel, Iciar Astiasaran, Joseph Sebranek, Regine Talon, and Y. H. Hui. Handbook of Fermented Meat and Poultry. Wiley-Interscience, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Fidel, Toldrá, and Hui Y. H, eds. Handbook of fermented meat and poultry. Ames, Iowa: Blackwell Pub., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food preservation fermentation"

1

Pérez-Díaz, Ilenys M., Evrim Gunes Altuntas, and Vijay K. Juneja. "Microbial Fermentation in Food Preservation." In Microbial Control and Food Preservation, 281–98. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-7556-3_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Alonso, Saúl. "Novel Preservation Techniques for Microbial Cultures." In Novel Food Fermentation Technologies, 7–33. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42457-6_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Ahmad, Saghir. "Value Addition and Preservation by Fermentation Technology." In Food Engineering Series, 335–49. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1378-7_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Venegas-Ortega, María Georgina, Víctor Emmanuel Luján-Torres, Adriana Carolina Flores-Gallegos, José Luis Martinez-Hernández, and Guadalupe Virginia Nevárez-Moorillón. "Fermentation as a Preservation Strategy in Foods." In Food Microbiology and Biotechnology, 103–22. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322341-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kumar Verma, Deepak, Dipendra Kumar Mahato, Sudhanshi Billoria, Mandira Kapri, P. K. Prabhakar, Ajesh Kumar V, and Prem Prakash Srivastav. "Microbial Approaches In Fermentations For Production And Preservation Of Different Foods." In Microorganisms in Sustainable Agriculture, Food, and the Environment, 105–42. Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365824-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Croxford, Sharon, and Emma Stirling. "Preservation and fermentation." In Understanding the Science of food, 262–84. Routledge, 2020. http://dx.doi.org/10.4324/9781003118367-12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Guizani, Nejib, Ismail M. Al Bulushi, and Ann Mothershaw. "Fermentation as a Food Biopreservation Technique." In Handbook of Food Preservation, 261–82. CRC Press, 2020. http://dx.doi.org/10.1201/9780429091483-20.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Garrido-Fern√°ndez, A., M. Brenes-Balbuena, P. Garc√≠a-Garc√≠a, and C. Romero-Barranco. "Problems Related to Fermentation Brines in the Table Olive Sector." In Food Preservation Technology. CRC Press, 2001. http://dx.doi.org/10.1201/9781420031836.ch11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

"Fermentation as a Method for Food Preservation." In Handbook of Food Preservation, 233–54. CRC Press, 2007. http://dx.doi.org/10.1201/9781420017373-16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Mar_´a Galicia Cabrera, Rosa. "Jalapeno Pepper Preservation by Fermentation or Pickling." In Food Science and Technology. CRC Press, 2003. http://dx.doi.org/10.1201/9780203912911.ch11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food preservation fermentation' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography