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Food Microbes, Quality and Fermentation
In this chapter, we discuss food microbiology and how the activity of microbes affect food quality and the topic of fermentation. The chapter is...
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Food Fermentation: A Sustainable Approach to Enrich Water Soluble Vitamins
Nutrients especially water soluble vitamins are vital for health and the requirements can be only met by oral or intramuscular route. Diet plays an...
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Solid-State Fermentation as Strategy for Food Waste Transformation
An excessive amount of food waste is generated daily globally, which has a rich composition of diverse compounds, making its use desirable. There are...
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An overview of fermentation in the food industry - looking back from a new perspective
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary...
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Fermentation Techniques Used to Enhance the Quality of Halal Food Products
Food is considered one of the main communication elements among ethnic, social, and religious groups. All individuals are worried about their food:...
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Significance of Various Aspects of Food Microbiology, Fermentation, and Latest Technology and Its Impact on Human Health
Microbiology is important for food safety, production, processing, storage, and preservation. People have used yeast, mold, and bacteria for...
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Economics of Fermentation Processes
The fermentation process plays a pivotal role in the production of biopharmaceuticals, food processing, beverage and biofuels. With the advancement...
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Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
There are a wide variety of plant-based fermented foods around the world. However, the scope of this book is plant-based products that are...
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Fermentation of Starch
The structure and composition of amylose and amylopectin greatly influence the properties of starch. As an important ingredient in the food industry,...
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Co-production of Biohydrogen and Biomethane from Chicken Manure and Food Waste in a Two-Stage Anaerobic Fermentation Process
Batch experiments were performed to evaluate the biohydrogen and biomethane production by co-digestion of chicken manure and food waste in a...
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Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)
AbstractProdigiosin is a promising food color due to its antibacterial, antimalarial, antimycotic characteristics, immunomodulating, and antitumor...
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Challenges in Biobutanol Fermentation and Separation
The biggest challenge for the sustainable development of energy sector is the gradual shifting to renewable energy sources. Lignocellulosic materials...
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Food Processing Techniques to Conserve Millet-Based Ethnic Food Products of India
Food is closely related with the diversity and adaptation of the people making it as a source of cultural identity and heritage. Ethnic food culture...
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Postbiotic Food Packaging Using Peptides
Postbiotics are functional bioactive compounds, generated in a matrix during fermentation, which may be used to promote health. The term postbiotics...
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Application of Microbial Enzymes in Food Industry
Enzymes are essential for both synthesis and breakdown processes in all living organisms. The use of biocatalysts has replaced destructive chemical...
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Efficient semi-continuous fermentation production of nuclease P1 by Penicillium citrinum TKZY02
Nuclease P1 can hydrolyze nucleic acid into four 5'-mononucleotides, which are widely used as food additives and pharmaceutical intermediates....
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Bioreactor Configurations for Fermentation Processes
Fermentation technology has gained tremendous importance in a few decades due to its vast applicative fields. One of the main reasons behind this...
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Antioxidant content following fermentation of lemongrass for herbal beverage development
Consumers have increasingly favoured fermented drinks due to their high content of probiotic secondary metabolites. These beverages are believed to...
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Sustainable menaquinone-7 production through continuous fermentation in biofilm bioreactors
Menaquinone-7 (MK-7), a vital vitamin with numerous health benefits, is synthesized and secreted extracellularly by the formation of biofilm,...
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Studies on the Biogenic Amines Produced During Fermentation, Toxicity, and Techniques in Cereal Based Fermented Foods
Recent developments in food security and quality have prompted a greater search for trace substances that can affect human health and health agencies...