Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production
Available:
Author: Anna Halasz,Radomir Lasztity
Pages: 352
ISBN: 9781351405928
Release: 2017-09-29
Editor: Routledge

DESCRIPTION OF THE BOOK:

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production
Available:
Author: Anna Halász,Radomír Lásztity
Pages: 312
ISBN: 0203734556
Release: 1991
Editor: Unknown

DESCRIPTION OF THE BOOK:

Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production
Available:
Author: Radomir Lasztity
Pages: 352
ISBN: 9781351405911
Release: 2017-09-29
Editor: Routledge

DESCRIPTION OF THE BOOK:

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Yeast

Yeast
Available:
Author: Antonio Morata,Iris Loira
Pages: 300
ISBN: 9789535135999
Release: 2017-11-08
Editor: BoD – Books on Demand

DESCRIPTION OF THE BOOK:

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Biomass Now

Biomass Now
Available:
Author: Miodrag Darko Matovic
Pages: 554
ISBN: 9789535111054
Release: 2013-04-30
Editor: BoD – Books on Demand

DESCRIPTION OF THE BOOK:

This two-volume book on biomass is a reflection of the increase in biomass related research and applications, driven by overall higher interest in sustainable energy and food sources, by increased awareness of potentials and pitfalls of using biomass for energy, by the concerns for food supply and by multitude of potential biomass uses as a source material in organic chemistry, bringing in the concept of bio-refinery. It reflects the trend in broadening of biomass related research and an increased focus on second-generation bio-fuels. Its total of 40 chapters spans over diverse areas of biomass research, grouped into 9 themes.

Food Molecular Microbiology

Food Molecular Microbiology
Available:
Author: Spiros Paramithiotis,Jayanta K Patra
Pages: 252
ISBN: 9781351615099
Release: 2019-02-14
Editor: CRC Press

DESCRIPTION OF THE BOOK:

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.

Yeasts in Food and Beverages

Yeasts in Food and Beverages
Available:
Author: Amparo Querol,Graham H. Fleet
Pages: 453
ISBN: 9783540283980
Release: 2006-12-30
Editor: Springer Science & Business Media

DESCRIPTION OF THE BOOK:

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Production of Yeast Carotenoids by Rhodotorula Rubra from Sauerkraut Brine

Production of Yeast Carotenoids by Rhodotorula Rubra from Sauerkraut Brine
Available:
Author: Chieh-Ting Shih
Pages: 210
ISBN: CORNELL:31924077264525
Release: 1995
Editor: Unknown

DESCRIPTION OF THE BOOK:

Kirk Othmer Encyclopedia of Chemical Technology Vitamins to Zone Refining

Kirk Othmer Encyclopedia of Chemical Technology  Vitamins to Zone Refining
Available:
Author: Kirk-Othmer,Mary Howe-Grant
Pages: 1096
ISBN: UVA:X004118792
Release: 1997-12-29
Editor: Wiley-Interscience

DESCRIPTION OF THE BOOK:

This new edition of the definitive reference work in chemical technology includes CAS registry numbers, 5000 photos, charts, graphs, figures, and up-to-date information on all aspects of chemical technology including regulations, patents, and licensing. Volume 25 covers Vitamins to Zone Refining.

Microbial Biotechnology

Microbial Biotechnology
Available:
Author: Farshad Darvishi Harzevili,Hongzhang Chen
Pages: 380
ISBN: 9781482245219
Release: 2018-10-08
Editor: CRC Press

DESCRIPTION OF THE BOOK:

Incorporates the Experiences of World-Class Researchers Microbial Biotechnology: Progress and Trends offers a theoretical take on topics that relate to microbial biotechnology. The text uses the "novel experimental experiences" of various contributors from around the world—designed as case studies—to highlight relevant topics, issues, and recent developments surrounding this highly interdisciplinary field. It factors in metagenomics and microbial biofuels production, and incorporates major contributions from a wide range of disciplines that include microbiology, biochemistry, genetics, molecular biology, chemistry, biochemical engineering, and bioprocess engineering. In addition, it also provides a variety of photos, diagrams, and tables to help illustrate the material. The book consists of 15 chapters and contains subject matter that addresses: Microbial biotechnology from its historical roots to its different processes Some of the new developments in upstream processes Solid-state fermentation as an interesting field in modern fermentation processes Recent developments in the production of valuable microbial products such as biofuels, organic acids, amino acids, probiotics, healthcare products, and edible biomass Important microbial activities such as biofertilizer, biocontrol, biodegradation, and bioremediation Students, scientists, and researchers can benefit from Microbial Biotechnology: Progress and Trends, a resource that addresses biotechnology, applied microbiology, bioprocess/fermentation technology, healthcare/pharmaceutical products, food innovations/food processing, plant agriculture/crop improvement, energy and environment management, and all disciplines related to microbial biotechnology.

Yeasts in the Production of Wine

Yeasts in the Production of Wine
Available:
Author: Patrizia Romano,Maurizio Ciani,Graham H. Fleet
Pages: 515
ISBN: 9781493997824
Release: 2019-09-16
Editor: Springer Nature

DESCRIPTION OF THE BOOK:

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
Available:
Author: Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
Pages: 152
ISBN: 9781789854954
Release: 2019-02-20
Editor: BoD – Books on Demand

DESCRIPTION OF THE BOOK:

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Biotechnology Enzymes Biomass Food and Feed

Biotechnology  Enzymes  Biomass  Food and Feed
Available:
Author: Gerald Reed,T. W. Nagodawithana
Pages: 820
ISBN: 3527283196
Release: 1996-12-16
Editor: Wiley-Blackwell

DESCRIPTION OF THE BOOK:

This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods. Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi. Topics included are: Production of Enzymes as Fine Chemicals - Nutritional Value of Microbial Biomass - Baked Goods - Baker's Yeast Production - Carbohydrate-Based Sweeteners - Wine and Brandy - Brewing - Cheese - Vinegar - Indigenous Fermented Foods - Fermented Feeds and Feed Supplements

Yeast technology

Yeast technology
Available:
Author: Gerald Reed
Pages: 454
ISBN: 9789401197717
Release: 2012-12-06
Editor: Springer Science & Business Media

DESCRIPTION OF THE BOOK:

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Yeasts in Food

Yeasts in Food
Available:
Author: T Boekhout,V Robert
Pages: 512
ISBN: 9781845698485
Release: 2003-05-07
Editor: Elsevier

DESCRIPTION OF THE BOOK:

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
Available:
Author: Anonim
Pages: 329
ISBN: UOM:39015042128523
Release: 1997
Editor: Unknown

DESCRIPTION OF THE BOOK:

Acta Alimentaria

Acta Alimentaria
Available:
Author: Anonim
Pages: 329
ISBN: CORNELL:31924077326589
Release: 1992
Editor: Unknown

DESCRIPTION OF THE BOOK:

Production of Yeast Beta fructofuranosidase by Candida Utilis from Sauerkraut Brine

Production of Yeast Beta fructofuranosidase by Candida Utilis from Sauerkraut Brine
Available:
Author: Chieh-Jen Shih
Pages: 288
ISBN: CORNELL:31924074268305
Release: 1996
Editor: Unknown

DESCRIPTION OF THE BOOK:

Food Production and Industry

Food Production and Industry
Available:
Author: Ayman Amer Eissa
Pages: 196
ISBN: 9789535121916
Release: 2015-10-22
Editor: BoD – Books on Demand

DESCRIPTION OF THE BOOK:

This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines.

Yeast Biotechnology 2 0

Yeast Biotechnology 2 0
Available:
Author: Ronnie G. Willaert
Pages: 216
ISBN: 9783038974314
Release: 2019-01-10
Editor: MDPI

DESCRIPTION OF THE BOOK:

This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation