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Fermentation
This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
Microbial Fermentations in Nature and as Designed Processes
MICROBIAL FERMENTATIONS IN NATURE AND AS DESIGNED PROCESSES Fermentation is one of the most important metabolic tools that biology has developed and microorganisms in many ways seem to have become the true masters of fermentative metabolism. Each of the fermentative microbial functions evolved to fit an energetic opportunity, and each function has ecological value. This book provides its readers with: Understanding regarding the commonalities and distinctions between aerobic and anaerobic fermentations as performed by microorganisms. A summary of knowledge regarding the ways in which animals and plants depend upon symbiotic interactions with their fermenting microbial partners including the ...
New Advances in Postharvest Technology
Producers spend a great deal of money, natural resources (especially water and soil), labor, and time every year in order to feed the world’s population. However, almost one-third of the products produced as a result of all these efforts are lost before reaching consumers due to postharvest losses, which threaten both the food supply and agricultural sustainability. For this reason, it is extremely important to prevent postharvest losses of fruits and vegetables. In this context, this book provides general and new information about the physiology of postharvest losses and the latest technological developments in postharvest systems. Each chapter provides up-to-date information about the postharvest physiology and technology of fruits and vegetables for students, teachers, professors, scientists, farmers, food packers and sellers, and entrepreneurs engaged in the fresh food preservation industry.
Fermented Foods: Characterization of the Autochthonous Microbiota
Fermented foods harbour diverse and complex microbial communities that change over time and vary depending on the type of product, particularly artisanal ones, that do not rely on starter cultures to conduct the fermentation process. Thus, autochthonous microbiota can originate from raw materials, be added by workers, be introduced via equipment, or develop as a consequence of the production environment. The contribution of this microbiota is crucial for the development of specific organoleptic features of the final product. Moreover, the complex dynamics and interactions between microbes, and growth substrates (raw materials) can positively influence the quality and safety of the final prod...
Hold the Salt: Dietary Sodium's Effect on Cardiovascular and Kidney Diseases
Sodium plays a pivotal role in cardiovascular and kidney health and disease, with its balance being crucial for maintaining overall health. While most guidelines recommend a daily intake of less than 2 grams of sodium, most individuals consume nearly twice that amount in a day. On average, more than 70% of dietary sodium comes from processed foods and eating out at restaurants. It is well known that the sodium status of the body is directly correlated to systolic blood pressure. Excessive sodium intake can lead to hypertension, which is a major public health issue due to the profound risk of developing cardiovascular and kidney diseases. The kidneys act as a key regulator of sodium levels in the body, adjusting its reabsorption and excretion to maintain a delicate balance. Dysfunction in the renal handling of sodium can contribute to various kidney disorders. Therefore, a careful and balanced approach to sodium consumption is essential to support optimal cardiovascular and kidney function, reducing the risk of related health complications.
Salt in the Earth
Salt is a predominant compound for humankind and the earth preserves an important source of this element of life. This book reviews this multi-disciplinary issue in which geoscientists, historians, agriculturalists, medical doctors, and general scientists have been interested in its nature. The authors have provided contributions on the origin and history of salt, intrusion with freshwater effect, its usability as a material, and its role in life. The safety of groundwater resources should be a priority for humanity. Contribution on this important topic is provided by geophysical investigations to characterize saltwater intrusions in aquifers. This book also presents a general overview on salt intake and its role in food and human health. Methods of salt recovery and surface salination as well as its usage in the environment will provide new aspects in earth science.
Sausages
Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communitie...
Metabolomics and Transcriptomics in Biomarker Discovery: Mass Spectrometric Techniques in Volatilome Research
Metabolites are generated in part during catabolism when the consumed sources of energy undergo biotransformation, energy and metabolites are produced and the latter eliminated from the body. Volatile organic compounds (VOCs), semi-VOCs (SVOCs), etc., can be representatives of the metabolic processes, but also can be generated in pathologic conditions of organisms as signaling agents that transmit potential etiologic information on the disease states of the host. With recent advances in molecular biology and diagnostics, new forms of interdisciplinary science link VOC and SVOC production with genome, transcriptomic and proteomic data sets, and through biomarker discovery, translation and val...
Production of Traditional Mediterranean Meat Products
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture. Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.
