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Biochemistry of Beer Fermentation

Biochemistry of Beer Fermentation Author Eduardo Pires
ISBN-10 9783319151892
Release 2015-02-09
Pages 80
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Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts



Chemistry and Technology of Yoghurt Fermentation

Chemistry and Technology of Yoghurt Fermentation Author Ettore Baglio
ISBN-10 9783319073774
Release 2014-06-03
Pages 57
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This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.



Vitamin D and Cancer

Vitamin D and Cancer Author Donald L. Trump
ISBN-10 1441971882
Release 2010-12-09
Pages 342
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Substantial data indicate the broad importance of vitamin D-based signaling in normal human physiology and the broad effects of vitamin D deficiency. Vitamin D may play a role not only in the control of bone and mineral metabolism, but also appears to be involved in immune function, cardiovascular health, thrombosis and vasculogenesis and neuromuscular function. Considerable epidemiologic data demonstrate that low vitamin D serum levels occur very commonly in normal adult populations and that vitamin D deficiency is associated with an enhanced risk of cancer death from lung, prostate, head & neck, colorectal and other gastrointestinal cancers. In addition, preclinical data provide evidence that calcitriol and other active analogues of calcitriol have anti-proliferative, pro-differentiative, pro-apoptotic and anti-angiogenic activity in numerous in-vitro and in-vivo models. It is quite clear that, while it requires high exposure to calcitriol to induce these effects, such exposure can be readily achieved when high dose intermittent therapy is given.



Brewing Science A Multidisciplinary Approach

Brewing Science  A Multidisciplinary Approach Author Michael Mosher
ISBN-10 9783319463940
Release 2016-12-16
Pages 408
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This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.



Lactic Acid in the Food Industry

Lactic Acid in the Food Industry Author Sara M. Ameen
ISBN-10 9783319581460
Release 2017-06-26
Pages 44
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This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.



Biotechnology in Space

Biotechnology in Space Author Günter Ruyters
ISBN-10 9783319640549
Release 2017-12-21
Pages 109
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This book summarizes the early successes, drawbacks and accomplishments in cell biology and cell biotechnology achieved by the latest projects performed on the International Space Station ISS. It also depicts outcomes of experiments in tissue engineering, cancer research and drug design and reveals the chances that research in Space offers for medical application on Earth. This SpringerBriefs volume provides an overview on the latest international activities in Space and gives an outlook on the potential of biotechnological research in Space in future. This volume is written for students and researchers in Biomedicine, Biotechnology and Pharmacology and may specifically be of interest to scientists with focus on protein sciences, crystallization, tissue engineering, drug design and cancer research.



Pretreatment of Lignocellulosic Biomass for Biofuel Production

Pretreatment of Lignocellulosic Biomass for Biofuel Production Author Pratima Bajpai
ISBN-10 9789811006876
Release 2016-03-08
Pages 87
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The book describes the pretreatment of lignocellulosic biomass for biomass-to-biofuel conversion processes, which is an important step in increasing ethanol production for biofuels. It also highlights the main challenges and suggests possible ways to make these technologies feasible for the biofuel industry. The biological conversion of cellulosic biomass into bioethanol is based on the chemical and biological breakdown of biomass into aqueous sugars, for example using hydrolytic enzymes. The fermentable sugars can then be further processed into ethanol or other advanced biofuels. Pretreatment is required to break down the lignin structure and disrupt the crystalline structure of cellulose so that the acids or enzymes can easily access and hydrolyze the cellulose. Pre-treatment can be the most expensive process in converting biomass to fuel, but there is great potential for improving the efficiency and lowering costs through further research and development. This book is aimed at academics and industrial practitioners who are interested in the higher production of ethanol for biofuels.



Voet s Principles of Biochemistry Global Edition

Voet s Principles of Biochemistry Global Edition Author Donald Voet
ISBN-10 1119451663
Release 2018-01-23
Pages 1200
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Voet′s Principles of Biochemistry, Global Edition addresses the enormous advances in biochemistry, particularly in the areas of structural biology and bioinformatics. It provides a solid biochemical foundation that is rooted in chemistry to prepare students for the scientific challenges of the future. New information related to advances in biochemistry and experimental approaches for studying complex systems are introduced. Notes on a variety of human diseases and pharmacological effectors have been expanded to reflect recent research findings. While continuing in its tradition of presenting complete and balanced coverage, this Global Edition includes new pedagogy and enhanced visuals that provide a clear pathway for student learning.



Biotechnology Prospects and Applications

Biotechnology  Prospects and Applications Author R.K. Salar
ISBN-10 9788132216834
Release 2014-02-06
Pages 315
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Biotechnology: Prospects and Applications covers the review of recent developments in biotechnology and international authorship presents global issues that help in our understanding of the role of biotechnology in solving important scientific and societal problems for the benefit of mankind and environment. A balanced coverage of basic molecular biology and practical applications, relevant examples, colored illustrations, and contemporary applications of biotechnology provide students and researchers with the tools and basic knowledge of biotechnology. In our effort to introduce students and researchers to cutting edge techniques and applications of biotechnology, we dedicated specific chapters to such emerging areas of biotechnology as Emerging Dynamics of Brassinosteroids Research, Third generation green energy, Bioremediation, Metal Organic Frameworks: New smart materials for biological application, Bioherbicides, Biosensors, Fetal Mesenchymal Stem Cells and Animal forensics. Biotechnology: Prospects and Applications will be highly useful for students, teachers and researchers in all disciplines of life sciences, agricultural sciences, medicine, and biotechnology in universities, research stations and biotechnology companies. The book features broader aspects of the role of biotechnology in human endeavor. It also presents an overview of prospects and applications while emphasizing modern, cutting-edge, and emerging areas of biotechnology. Further, it provides the readers with a comprehensive knowledge of topics in food and agricultural biotechnology, microbial biotechnology, environmental biotechnology and animal biotechnology. The chapters have been written with special reference to the latest developments in above broader areas of biotechnology that impact the biotechnology industry. A list of references at the end of each chapter is provided for the readers to learn more about a particular topic. Typically, these references include basic research, research papers, review articles and articles from the popular literature.



Chemistry and Technology of Honey Production

Chemistry and Technology of Honey Production Author Ettore Baglio
ISBN-10 9783319657516
Release 2017-09-25
Pages 40
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This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.



Food Packaging Materials

Food Packaging Materials Author Luciano Piergiovanni
ISBN-10 9783319247328
Release 2015-11-26
Pages 75
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This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.



Balsamic Vinegars

Balsamic Vinegars Author Paolo Giudici
ISBN-10 9783319137582
Release 2015-02-23
Pages 167
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This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.



Production and Packaging of Non Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non Carbonated Fruit Juices and Fruit Beverages Author Philip R. Ashurst
ISBN-10 9781475762969
Release 2013-11-09
Pages 429
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In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.



Food Packaging Hygiene

Food Packaging Hygiene Author Caterina Barone
ISBN-10 9783319148274
Release 2015-01-17
Pages 132
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This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.



Renewable and Sustainable Materials in Green Technology

Renewable and Sustainable Materials in Green Technology Author Mohd Firdaus Yhaya
ISBN-10 9783319751214
Release 2018-03-15
Pages 60
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This book discusses recent developments in renewable and sustainable materials from a green technology perspective and how these materials interact with the environment. It highlights the fundamental processes involved in the production of renewable and sustainable materials, including chemical and biological approaches as well as these materials’ potential application as green technological option. Written in a didactic style, it offers a guide and insights into renewable and sustainable materials. Each chapter provides in-depth technical information on the material’s theory and its applications. The book shows how new materials may help us solve human and environmental issues in the future and suggests where current research may lead.



Polysaccharides

Polysaccharides Author Kishan Gopal Ramawat
ISBN-10
Release 2021-01-14
Pages 3000
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This reference work presents comprehensive information about one of the most important and most wide-spread classes of (bio)organic compounds: the polysaccharides. The comprehensive and thoroughly up-to-date handbook presents the sources, identification, analysis, biosynthesis, biotechnology and applications of important polysaccharides likes starches, cellulose, chitin, gum and microbial polysaccharides. Polysaccharides can exhibit complex structure and various functional activities. These biomacromolecules can therefore serve as raw materials for various different materials, e.g. rayon, cellulose acetate, celluloid, and nitrocellulose; and they find multiple applications, for instance as surgical threads (chitin), as sources of energy, dietary fibers, as blood flow adjuvants, in cosmetics, emulsion stabilizers, film formers, binders, viscosity increasing agents, or skin conditioning agenta, as food additives in gums, chewing gum bases, and as vaccines. Polysaccharides form the basis for useful products, like xanthan gum, dextran, welan gum, gellan gum, diutan gum and pullulan. Some of the polysaccharide-derived products have interesting and useful properties and show biological activities, such as immunomodulatory, antibacterial, anti-mutagenic, radioprotective, anti-oxidative, anti-ulcer, antidepressant, anti-septicaemic or anti-inflammatory activities. All these applications and properties of polysaccharides are for the first time compiled in a thorough and comprehensive overview in the present work. This reference work is organized thematically in four parts: Part I. Polysaccharides: Occurrence, Structure, Distribution and Biotechnology. Part II. Methods. Part III. Bioactive Polysaccharides. Part IV. Polysaccharides as Food. This authoritative reference work is edited by experienced experts, all chapters are written by well recognized international specialists. It is useful to all those working in the field of botany, phytochemistry, pharmacy, drug delivery, molecular biology, metabolomics, forestry, environment, conservation, biotechnology and NGOs working for forest protection.



Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation Author Alexandru Mihai Grumezescu
ISBN-10 9780128112045
Release 2017-07-18
Pages 548
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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 techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods