Soft chemistry and food fermentation /
"'Soft chemistry and food fermentation', a volume in the 'Handbook of food bioengineering' series, aims to bring together the most interesting and investigated aspects of soft chemistry and fermentation processes widely utilized in the current food industry. Through processe...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
London, United Kingdom ; San Diego, CA ; Cambridge, MA ; Oxford, United Kingdom :
Academic Press, an imprint of Elsevier,
[2017]
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| Series: | Handbook of food bioengineering ;
v. 3. |
| Subjects: |
Table of Contents:
- Introduction in soft chemistry and food fermentation / Lia-Mara Ditu, Irina Gheorghe
- Environment-friendly techniques for extraction of bioactive compounds from fruits / Manuela M. Moreira, Simone Morais, Cristina Delerue-Matos
- Bioactivity profiling of peptides from food proteins / Dominic Agyei, Sharadwata Pan, Caleb Acquah, Michael K. Danquah
- A new class of pharmabiotics with unique properties / Constantin V. Sobol
- Aquafeed formulation using plant feedstuffs: prospective application of fish-gut microorganisms and microbial biotechnology / Koushik Ghosh, Arun K. Ray
- Functional components and health benefits of fermented soymilk / Mitsuru Fukuda, Maki Kobayashi, Yoshitaka Honda
- Nanoencapsulation of spice oils / Pooja J. Rao, Halagur B. Sowbhagya
- Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of canavalia cathartica of the coastal sand dunes / Vedavyas R. Niveditha, Kandikere R. Sridhar
- Optimized polygalacturonase production in reactor tray type, study of enzymatic extraction and extract application / Siumara R. Alcântara, Flávio L. Honorato da Silva
- Application of olive oil as nutraceutical and pharmaceutical food: composition and biofunctional constituents and their roles in functionality, therapeutic, and nutraceutical properties / Muhammad H. Alu'datt, Taha Rababah, Mohammad N. Alhamad, Sana Gammoh, Khalil Ereifej, Majdi A. Al-Mahasneh, Doa'a Al-u'datt, Ola Naimi, Neveen Hussein, Stan Kubow
- Significance of laccases in food chemistry and related bioremediation / Pankaj K. Chaurasia, Shashi L. Bharati
- Fermentation to improve food security in Africa and Asia / Vincenzina Fusco, Folarin A. Oguntoyinbo, Charles M.A.P. Franz
- Chemistry of essential oils and factors influencing their constituents
- The role and place of high-performance liquid chromatography for the determination of fermented dairy products / Mehmet Gumustas, Bengi Uslu, Sibel A. Ozkan
- Evoking status of African food seasoning agents produced by fermentation / Augustina N. Okpara, Jerry Obeta Ugwuanyi.
