Soft Chemistry and Food Fermentation /
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniq...
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| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London :
Academic Press,
[2017]
|
| Series: | Handbook of food bioengineering ;
volume 3. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 3: Soft Chemistry and Food Fermentation; Chapter 1
- Introduction in Soft Chemistry and Food Fermentation; 1
- General Considerations; 2
- Primary and Secondary Metabolites as Biotechnological Products; 3
- Primary Metabolites; 4
- Secondary Metabolites; 5
- Fermentation Process; 6
- Fermentative Microorganisms; 7
- Health Benefits of Fermented Foods; 8
- Fermented Dairy Products and Their Benefits; 9
- Other Fermented Foods and Benefits; 10
- Fermented Foods Side Effects.
- 11
- ConclusionsReferences; Further Reading; Chapter 2
- Environment-Friendly Techniques for Extraction of Bioactive Compounds From Fruits; 1
- Introduction; 2
- Bioactive Compounds of Fruits; 3
- Extraction of Bioactive Compounds From Fruits; 3.1
- Microwave-Assisted Extraction; 3.2
- Ultrasound-Assisted Extraction; 3.3
- Supercritical-Fluid Extraction; 3.4
- Subcritical-Water Extraction; 4
- Conclusions; Acknowledgments; Abbreviations; References; Chapter 3
- Bioactivity Profiling of Peptides From Food Proteins; 1
- Introduction; 2
- Animal Proteins; 2.1
- Egg White Proteins.
- 2.2
- Milk Proteins2.2.1
- Caseins; 2.2.2
- Whey proteins; 2.3
- Meat Proteins; 2.3.1
- Muscle/myofibrillar proteins; 2.4
- Fish Protein Hydrolysates; 3
- Plant Proteins; 3.1
- Cereals; 3.1.1
- Corn protein; 3.1.2
- Rice endosperm proteins; 3.1.3
- Amaranth proteins; 3.1.4
- Quinoa proteins; 3.1.5
- Wheat proteins; 3.2
- Legumes; 3.2.1
- Soy proteins; 4
- Algae and Fungi Proteins; 4.1
- Marine and Microalgae; 4.2
- Algae Protein Wastes; 4.3
- Mushroom Proteins; 5
- Potential Technological, Dietary, and Health Applications; 5.1
- Food Packaging and Preservation; 5.2
- Cardiovascular Disorders.
- 5.3
- Type 2 Diabetes Mellitus6
- Conclusions; References; Chapter 4
- A New Class of Pharmabiotics With Unique Properties; 1
- Interaction Between Unicellular and Multicellular Organisms; 2
- Antibiotics are Becoming Less Effective; 3
- Rationale for Safe Use of Lactic Acid Fermented Products; 3.1
- Art of Fermentation and Probiotic Administration; 3.2
- Effect of Lactobacilli; 3.3
- Effects of Probiotics on the Immune System; 3.4
- Antiviral and Antibacterial Properties of Lactobacilli; 3.5
- Adverse Effects of Probiotics; 3.6
- Powerful New Probiotic/Pharmabiotic Product (PP).
- 3.6.1
- Production: source and synthesis3.6.2
- PP and mucosa-associated lymphoid tissues; 3.6.3
- Methods of PP administration; 3.6.4
- Effects of PP; 3.6.4.1
- Effects of PP at the cellular level; 3.6.4.1.1
- Effects of PP in cancerous cells; 3.6.4.1.2
- Influence of PP on intracellular calcium homeostasis in various cells and tissues; 3.6.4.1.2.1
- Influence of PP on intracellular calcium in PC-12 cells; 3.6.4.1.2.2
- Influence of PP on intracellular calcium in neurons; 3.6.4.1.2.3
- Influence of PP on intracellular calcium in cells of cardiovascular system.
- 3.6.4.1.2.4
- Influence of PP on intracellular calcium in colon tissue.
