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  • 1
    Online Resource
    Online Resource
    Recent Advances and Future Trends in Fermented and Functional Foods (2022)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    almahu_9949317575802882
    Format: 1 electronic resource (204 p.)
    Content: 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.
    Note: English
    Additional Edition: ISBN 3-0365-4190-X
    Additional Edition: ISBN 3-0365-4189-6
    Language: English
    Subjects: Chemistry/Pharmacy , Agriculture, Forestry, Horticulture, Fishery, Domestic Science
    RVK:
    VN 8100
    RVK:
    ZE 62300
    Keywords: Aufsatzsammlung
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Fulltext
    Fulltext
    HU Berlin
    EUV Frankfurt
  • 2
    Online Resource
    Online Resource
    Microbial Biotechnology : Volume 2. Application in Food and Pharmacology (2018)
    Singapore : Springer
    Details
    UID:
    b3kat_BV044827943
    Format: 1 Online-Ressource (XVIII, 537 p. 122 illus., 33 illus. in color)
    ISBN: 9789811071409
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-981-10-7139-3
    Language: English
    DOI: 10.1007/978-981-10-7140-9
    URL: Volltext  (URL des Erstveröffentlichers)
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Online Access
    Open Access Request
    HTW Berlin
    BTU Cottbus
  • 3
    Online Resource
    Online Resource
    Recent Advances and Future Trends in Fermented and Functional Foods (2022)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    gbv_1832355586
    Format: 1 Online-Ressource (204 p.)
    ISBN: 9783036541907 , 9783036541891
    Content: 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
    Note: English
    Language: Undetermined
    URL: kostenfrei
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Stabi Berlin
    UB Potsdam
  • 4
    Online Resource
    Online Resource
    Recent Advances and Future Trends in Fermented and Functional Foods (2022)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    edocfu_9960764482902883
    Format: 1 electronic resource (204 p.)
    Content: 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.
    Note: English
    Additional Edition: ISBN 3-0365-4190-X
    Additional Edition: ISBN 3-0365-4189-6
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    FU Berlin
  • 5
    Online Resource
    Online Resource
    Recent Advances and Future Trends in Fermented and Functional Foods (2022)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    edoccha_9960764482902883
    Format: 1 electronic resource (204 p.)
    Content: 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.
    Note: English
    Additional Edition: ISBN 3-0365-4190-X
    Additional Edition: ISBN 3-0365-4189-6
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Charité
  • 6
    Online Resource
    Online Resource
    Microbial biotechnology; Volume 2. Application in food and pharmacology (2018)
    [Singapore] : Springer
    Details
    UID:
    kobvindex_GFZ1653822015
    Format: 1 Online-Ressource (xviii, 537 Seiten) , Illustrationen, Diagramme
    ISBN: 9789811071409 , 978-981-10-7140-9
    Content: This edited book, is a collection of 25 chapters describing the recent advancements in the application of microbial technology in the food and pharmacology sector. The main focus of this book is application of microbes, food preservation techniques utilizing microbes, probiotics, seaweeds, algae, enzymatic abatement of urethane in fermentation of beverages, bioethanol production, pesticides, probiotic biosurfactants, drought tolerance, synthesis of application of oncolytic viruses in cancer treatment, microbe based metallic nanoparticles, agro chemicals, endophytes, metabolites, antibiotics etc. This book highlighted the significant aspects of the vast subject area of microbial biotechnology and their potential applications in food and pharmacology with various topics from eminent experts around the World. This book would serve as an excellent reference book for researchers and students in the Food Science, Food Biotechnology, Microbiology and Pharmaceutical fields.
    Note: Contents Part I Application of Microbial Technology in Food 1 Recent Food Preservation Techniques Employed in the Food Industry / Shiny Shajil, Andrea Mary, and C. Elizabeth Rani Juneius 2 Metagenomic Insights into Environmental Microbiome and Their Application in Food/Pharmaceutical Industry / Ramya Sree Boddu and K. Divakar 3 RETRACTED CHAPTER: Changing Paradigm of Probiotics from Functional Foods to Biotherapeutic Agents / Eldin M. Johnson, Yong-Gyun Jung, Ying-Yu Jin, Seung Hwan Yang, R. Jayabalan, and Joo Won Suh 4 Microbial Valorization of Chitinous Bioresources for Chitin Extraction and Production of Chito-Oligomers and N-Acetylglucosamine: Trends, Perspectives and Prospects / Suman Kumar Halder and Keshab Chandra Mondal 5 Seaweed Liquid Fertilizers: A Novel Strategy for the Biofortification of VegeTables and Crops / C. Elizabeth Rani Juneius, M. Sundari, R. Eswaralakshmi, and S. Elumalai 6 Green Algae Biomass Cultivation, Harvesting and Genetic Modifications for Enhanced Cellular Lipids / Parveen Kumar, Devendra Kumar, Priyanka Nehra, and P. K. Sharma 7 Probiotics: The Ultimate Nutritional Supplement / Rout George Kerry, Pratima Pradhan, Dibyaranjan Samal, Sushanto Gouda, Gitishree Das, Han-Seung Shin, and Jayanta Kumar Patra 8 An Insight into the Prevalence and Enzymatic Abatement of Urethane in Fermented Beverages / Bidyut R. Mohapatra 9 Sea Water as a Reaction Medium for Bioethanol Production / Dash Indira, Baskar Das, P. Balasubramanian, and R. Jayabalan 10 Bacterial Mediated Plant Protection: Induced Systemic Resistance in Soybean / Shekhar Jain, Devendra Kumar Choudhary, Kanti Prakash Sharma, and Rashmi Aggarwal 11 Mycotoxins and Pesticides: Toxicity and Applications in Food and Feed / Manoj Kumar, Ramesh Chand, and Kavita Shah 12 Microbes and Their Role in Drought Tolerance of Agricultural Food Crops / Rout George Kerry, Sushmita Patra, Sushanto Gouda, Jayanta Kumar Patra, and Gitishree Das 13 Microbial Remediation of Persistent Agro- chemicals by Soil Bacteria: An Overview / Suraja Kumar Nayak, Byomkesh Dash, and Bighneswar Baliyarsingh Part II Application of Microbial Technology in Pharmacology 14 Insectivorous Plants of India: Sources of Bioactive Compounds to Fight Against Antimicrobial Resistance / Sanjeet Kumar, Sunil S. Thorat, Rajendra K. Labala, and Jayanta Kumar Patra 15 Exploring the Multifaceted Role of Microbes in Pharmacology / Mitali Mishra, Kanchan Vishwakarma, Jaspreet Singh, Shruti Jain, Vivek Kumar, Durgesh Kumar Tripathi, and Shivesh Sharma 16 Pharmacological Applications of Metabolites of Mangrove Endophytes: A Review / Swagat Kumar Das, Dibyajyoti Samantray, and Hrudayanath N. Thatoi 17 Application of Oncolytic Virus as a Therapy of Cancer / Sushil Kumar Sahu and Mukesh Kumar 18 Microbes in the Treatment of Diabetes and Its Complications / Suneeta Narumanchi, Yashavanthi Mysore, and Nidhina Haridas Pachakkil Antharaparambath 19 Microbe-Based Metallic Nanoparticles Synthesis and Biomedical Applications: An Update / Mallappa Kumara Swamy, Gudepalya Renukaiah Rudramurthy, Jayanta Kumar Patra, and Uma Rani Sinniah 20 Role of Silver Nanoparticles in Treatment of Plant Diseases / Jyotsna Sharma, Vivek K. Singh, Anil Kumar, Raju Shankarayan, and Sharada Mallubhotla 21 Endophytic Fungi and Bioactive Metabolites Production: An Update / Ramesha Alurappa, Srinivas Chowdappa, Radhakrishnan Narayanaswamy, Uma Rani Sinniah, Sudipta Kumar Mohanty, and Mallappa Kumara Swamy 22 Fungal Endophytes from Seaweeds: An Overview / Vipin Kumar Singh, Abhishek Kumar Dwivedy, Akanksha Singh, Simran Asawa, Awanindra Dwivedi, and Nawal Kishore Dubey 23 Probiotic Biosurfactants: A Potential Therapeutic Exercises in Biomedical Sciences / Priyanka Saha, Deepa Nath, Manabendra Dutta Choudhury, and Anupam Das Talukdar 24 Recent Antibiotics Used in Dental Disease Management / Jerusha Santa Packyanathan, C. Elizabeth Rani Juneius, and M. Vinoth Index
    Language: English
    Keywords: Aufsatzsammlung ; Electronic books
    DOI: 10.1007/978-981-10-7140-9
    URL: Ebook (access only within the AWI network)
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    Online Resource
    Open Access Request
    Wissenschaftspark Albert Einstein
  • 7
    Online Resource
    Online Resource
    Application of nanotechnology in food science and food microbiology (2018)
    [Erscheinungsort nicht ermittelbar] : Frontiers Media SA
    Details
    UID:
    b3kat_BV045434524
    Format: 1 Online-Ressource
    ISBN: 9782889454884
    Language: English
    Keywords: Aufsatzsammlung
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Fulltext
    EUV Frankfurt
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