Recent Advances and Future Trends in Fermented and Functional Foods
Patra, Jayanta Kumar
Recent Advances and Future Trends in Fermented and Functional Foods - Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 - 1 electronic resource (204 p.)
Open Access
Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.
Creative Commons
English
books978-3-0365-4189-1 9783036541907 9783036541891
10.3390/books978-3-0365-4189-1 doi
Research & information: general
Biology, life sciences
Microbiology (non-medical)
Canavalia gladiata triglyceride glycerol AMP-activated protein kinase peroxisome proliferator-activated receptor obesity synbiotics Lactobacillus Bifidobacterium inulin fructooligosaccharide functional food milk fermentation flaxseed active acidity yogurt bacteria apparent viscosity syneresis bioactive compounds probiotics intestinal permeability cholesterol jamun nutrition antioxidant inflammation cancer radioprotection diabetes hyperlipidemia value addition packaging yoghurt green tea functional product sensory quality physical properties vitamins GABA phenolic compounds organosulfur compounds bioactive peptides biogenic amines stress galacto-oligosaccharides oligofructose inflammatory bowel disease Cheonggukjang dextran sulfate sodium (DSS)-induced colitis protective effect gajami-sikhae MALDI-TOF MS microbial community culture-dependent method fermentation identification fermentation temperature Godulbaegi kimchi antioxidant activity antimicrobial activity kimchi quality artificial neural network functional beverage partial least-squares regression teff-based substrate 2D-fluorescence spectroscopy
Recent Advances and Future Trends in Fermented and Functional Foods - Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 - 1 electronic resource (204 p.)
Open Access
Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.
Creative Commons
English
books978-3-0365-4189-1 9783036541907 9783036541891
10.3390/books978-3-0365-4189-1 doi
Research & information: general
Biology, life sciences
Microbiology (non-medical)
Canavalia gladiata triglyceride glycerol AMP-activated protein kinase peroxisome proliferator-activated receptor obesity synbiotics Lactobacillus Bifidobacterium inulin fructooligosaccharide functional food milk fermentation flaxseed active acidity yogurt bacteria apparent viscosity syneresis bioactive compounds probiotics intestinal permeability cholesterol jamun nutrition antioxidant inflammation cancer radioprotection diabetes hyperlipidemia value addition packaging yoghurt green tea functional product sensory quality physical properties vitamins GABA phenolic compounds organosulfur compounds bioactive peptides biogenic amines stress galacto-oligosaccharides oligofructose inflammatory bowel disease Cheonggukjang dextran sulfate sodium (DSS)-induced colitis protective effect gajami-sikhae MALDI-TOF MS microbial community culture-dependent method fermentation identification fermentation temperature Godulbaegi kimchi antioxidant activity antimicrobial activity kimchi quality artificial neural network functional beverage partial least-squares regression teff-based substrate 2D-fluorescence spectroscopy