CHAPTER 2 Biotechnology in Food Processing and Preservation: an Overview
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Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Breakfast Lunch Dinner
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY January 26 January 27 January 28 January 29 January 30 January 31 February 1 BREAKFAST Juice Juice Juice Juice Juice Juice Juice Prunes Papaya w/ Lemon Banana Papaya w/ Lemon Prunes Papaya w/ Lemon Banana Raisin Bran Oatmeal Cornflakes Cream of Wheat Fruit Loops Oatmeal Honey Nut Cheerios Luncheon Meat Sausage Patty Oven Baked Denver Hard Boiled Egg Fried Egg Patty Scrambled Egg Hard Boiled Egg Fried Egg Patty Poached Egg Omelet French Toast Portuguese Sausage Assorted Breakfst Blueberry Pancake Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Bread Milk / Coffee / Tea Milk / Coffee / Tea LUNCH Cheeseburger on Bun Chili con Carne Char Su Pork Spaghetti w/ Pork Tofu Rosie’s Shoyu Chicken Hot Dog on Bun Lettuce & Tomato Rice or M Potato Rice or M Potato Meatsauce Rice or M Potato Rice or M Potato French Fries Tater Tots Caesar Salad Garden Salad w/ 1000 Isle Zucchini Cauliflower Haricot Bean Blend KFC Cole Slaw Fruited Jello Corn Muffin Dressing Garlic Bread Wheat Roll w/ Margarine Snowflake Roll Cookie Roll w Margarine Island Fruit Salad Coconut Cake Milk and/or Juice Peach n Pear Medley Almond Cookie Peach Pie Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice DINNER Chicken Stew Saucy Stir Fry Pork Seafood Casserole Turkey Tofu Loaf Chicken Long Rice Beef Burgundy Chicken Lickn Pork Rice or M Potato Brown Rice Carrots, Beans & Rice or M Potato Rice or M Potato Rice or M Potato -
Food Microbiology Unveiling Hákarl: a Study of the Microbiota of The
Food Microbiology 82 (2019) 560–572 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Unveiling hákarl: A study of the microbiota of the traditional Icelandic T fermented fish ∗∗ Andrea Osimania, Ilario Ferrocinob, Monica Agnoluccic,d, , Luca Cocolinb, ∗ Manuela Giovannettic,d, Caterina Cristanie, Michela Pallac, Vesna Milanovića, , Andrea Roncolinia, Riccardo Sabbatinia, Cristiana Garofaloa, Francesca Clementia, Federica Cardinalia, Annalisa Petruzzellif, Claudia Gabuccif, Franco Tonuccif, Lucia Aquilantia a Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, Ancona, 60131, Italy b Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy c Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa, 56124, Italy d Interdepartmental Research Centre “Nutraceuticals and Food for Health” University of Pisa, Italy e “E. Avanzi” Research Center, University of Pisa, Via Vecchia di Marina 6, Pisa, 56122, Italy f Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Centro di Riferimento Regionale Autocontrollo, Via Canonici 140, Villa Fastiggi, Pesaro, 61100,Italy ARTICLE INFO ABSTRACT Keywords: Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation Tissierella is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long Pseudomonas history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of Debaryomyces this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniqueswas 16S amplicon-based sequencing adopted to gain insight into the microbial species present in ready-to-eat hákarl. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Native Fish Species Boosting Brazilian's Aquaculture Development
Acta Fish. Aquat. Res. (2017) 5(1): 1-9 DOI 10.2312/ActaFish.2017.5.1.1-9 ORIGINAL ARTICLE Acta of Acta of Fisheries and Aquatic Resources Native fish species boosting Brazilian’s aquaculture development Espécies nativas de peixes impulsionam o desenvolvimento da aquicultura brasileira Ulrich Saint-Paul Leibniz Center for Tropical Marine Research, Fahrenheitstr. 6, 28359 Bremen, Germany *Email: [email protected] Recebido: 26 de fevereiro de 2017 / Aceito: 26 de março de 2017 / Publicado: 27 de março de 2017 Abstract Brazil’s aquaculture production has Resumo A produção da aquicultura do Brasil increased rapidly during the last two decades, aumentou rapidamente nas últimas duas décadas, growing from basically zero in the 1980s to over passando de quase zero nos anos 80 para mais de one half million tons in 2014. The development meio milhão de toneladas em 2014. O started with introduced international species such desenvolvimento começou através da introdução as shrimp, tilapia, and carp in a very traditional de espécies internacionais, tais como o camarão, a way, but has shifted to an increasing share of tilápia e a carpa, de uma forma muito tradicional, native species and focus on the domestic market. mas mudou com o aporte crescente de espécies Actually 40 % of the total production is coming nativas e foco no mercado interno. Atualmente, from native species such tambaquí (Colossoma 40% da produção total provém de espécies nativas macropomum), tambacu (hybrid from female C. como tambaqui (Colossoma macropomum), macropomum and male Piaractus mesopotamicus). tambacu (híbrido de C. macropomum e macho Other species like pirarucu (Arapaima gigas) or Piaractus mesopotamicus). -
Proceedings of the Taro Conference
PROCEEDINGS OF THE TARO CONFERENCE COOPERATIVE EXTENSION SERVICE • UNIVERSITY OF HAWAII TABLE OF CONTENTS Page Can We Revive a Taro Industry in Hawaii? ................ 3 Why a Conference on Taro? .............................. 5 Agricultural History of Taro ............................. 8 Suitable Lands for Dryland Taro on Kauai ................. 14 Taro Production and Acreage Trends ..................... 18 Practical Acceptance of Taro as a Diet Food .............. 24 Research on Poi (Taro) ..................................27 Abstract of Report of January 25, 1965................... 31 A Review and Appraisal of Taro's Potential. ............. , 33 Crash Follow-up Program from Taro Conference.......... 37 Poi - Its Use as a Food for Normal, Allergic and Potentially Allergic Infants ...................................... 39 CAN WE REVIVE A TARO INDUSTRY IN HAWAI.!? Dr. Shelley M. Mark, Director Department of Planning and Economic Development State of Hawaii The very title of my talk this morning indicates that Hawaii once did have a taro industry. This will undoubtedly be substantiated by talks which will be given later in the day. However, I would like to point out that insofar as statistics are concerned, Hawaii had over 1,000 acres in taro production in 1948, but by 1963 this acreage had been reduced to 480. Why this reduction in production has occurred, I cannot specifically answer, but perhaps I can point to a few of the reasons. Prior to World War II, taro flour was produced and shipped to the Mainland. As late as 1952 Dr. Glaser, our principal speaker of the day, attested to the fact that "a number of doctors. on the mainland had used the taro flour prior to World War II, principally in allergy work, and still enthusiastically endorse it." Through the closing of the taro flour mill, the demand for taro production would automatically have been decreased, thus reducing the acreage re quirements. -
A Viability Assessment of Commercial Aquaponics Systems in Iceland
A VIABILITY ASSESSMENT OF COMMERCIAL AQUAPONICS SYSTEMS IN ICELAND CHRISTOPHER WILLIAMS Supervisors: Magnus Thor Torfason Ragnheidur Thorarinsdottir Williams, Christopher Page 1 of 176 A Viability Assessment of Aquaponics in Iceland Christopher Williams 60 ECTS thesis submitted in partial fulfillment of a Magister Scientiarum degree in Environment and Natural Resources Supervisors: Magnus Thor Torfason Ragnheidur Thorarinsdottir Business Administration Faculty of Social Sciences at the University of Iceland School of Environment and Natural Resources University of Iceland. Reykjavik, June 2017 Williams, Christopher Page 2 of 176 A Viability Assessment of Aquaponics in Iceland This thesis is an MS thesis project for the MSc degree at the Faculty of Business Administration, University of Iceland, Faculty of Social Sciences. © 2017 Christopher Williams The dissertation may not be reproduced without the permission of the author. Printing: Háskólaprent Reykjavik, 2017 Williams, Christopher Page 3 of 176 ACKNOWLEDGEMENTS I would like to give the sincerest thanks to my advisors, Magnus Thor Torfason and Ragnheidur Thorarinsdottir for all their support and patience throughout this endeavor. They have opened so many opportunities for me in this journey and have given such incredible feedback and guidance. Without your help, none of this would be possible. The resources you have given me are invaluable and instrumental to completing my thesis. I would also like to give my thanks and gratitude to the wonderful staff and classmates I have had the pleasure of working with at the University. You have given me an enormous gift in letting me pursue work in something that I am personally passionate about and driven towards. I am so pleased to have had the pleasure of learning with you and sharing in ideas. -
February 21, 2015 Hawaii Filipino Chronicle 1
fEBruary 21, 2015 HaWaii filipino cHroniclE 1 ♦ FEBRUARY 21, 2015 ♦ CANDID PERSPECTIVES FEATURE LEGAL NOTES tv’s ‘frEsH off tHE Happily EvEn ExpandEd daca Boat’ rEMinds ME of aftEr for filing to start fil-aM pionEErs Miss aMErica 2001 fEBruary 18 PRESORTED HAWAII FILIPINO CHRONICLE STANDARD 94-356 WAIPAHU DEPOT RD., 2ND FLR. U.S. POSTAGE WAIPAHU, HI 96797 PAID HONOLULU, HI PERMIT NO. 9661 2 HaWaii filipino cHroniclE fEBruary 21, 2015 EDITORIALS FROM THE PUBLISHER Publisher & Executive Editor nticipation is building among Charlie Y. Sonido, M.D. Well-Loved Musician boxing fans as news of the long Publisher & Managing Editor awaited Pacquiao-Mayweather Chona A. Montesines-Sonido Leaves Lasting Impression fight may soon become a reality. Associate Editors illiam Shakespeare once wrote “If music be Promoters continue to remain A Dennis Galolo the food of love, play on.” Such words beau- tight-lipped, but if approved, the Edwin Quinabo tifully describe the life of the late Angel Ma- megafight of the millennium would be held Contributing Editor tias Peña—a legendary Filipino classical and May 2, 2015 at the MGM Grand in Las Belinda Aquino, Ph.D. W jazz composer and musician. A child prodigy Vegas, where Mayweather has fought exclusively for years. In Creative Designer in the tradition of Mozart and other great leg- case you’re wondering, the 36-year-old Pacquiao is 57-5-2 Junggoi Peralta ends of music, Angel began his musical career as a guitarist with 38 knockouts, while Mayweather (47-0 with 26 KOs), Photography and through hard work and discipline, made his way to the turns 38 later this month. -
Technical Manual of Aquaponics Combined with Open Culture Adapting to Arid Regions
Technical Manual of Aquaponics Combined with Open Culture Adapting to Arid Regions Supervising Edition by Dr. Juan Ángel Larrinaga Mayoral Dr. Ilie Racotta Dimitrov and Dr. Satoshi Yamada Fukui Print Tottori/Japan 1 Technical Manual of Aquaponics Combined with Open Culture Adapting to Arid Regions Publication date: 21th May 2020 First impression of the first edition Supervising Edition: Dr. Juan Ángel Larrinaga Mayoral, Dr. Ilie Racotta Dimitrov and Dr. Satoshi Yamada Book Designe: Ms. Mina Yamada Printing and Publicaion : Fukui Print Miyanaga 21-4 Tottori City, Postal code, 680-0872, Japan Tel +81-857-37-4669 ISBN978-4-9907587-7-6 No part of this book may be reproduced or transmitted by any electronic or mechanical means, without the consent of its authors. Recycled paper is used. 2 Table of Contents Preface ....................................................................................................................................2 1. Guideline of Aquaponics Combined with Open Culture Using Saline Water .....................5 2. Technical Manual for Operation of Aquaponics Combined with Open Culture ..................19 2-1 Technical Manual for Tilapia Farming in the Recirculating Aquaculture System .....19 2-2 Technical Manual for Hydroponics Using Aquaculture Wastewater .................... 39 2-3 Technical Manual for Open Culture Using Aquaponics Wastewater ..................... 67 2-3-1 Technical Manual for Water and Soil Management of Open Culture ............. 67 2-3-2 Technical Manual for Chili Pepper Production ............................................ -
Wedding Menu Options
Providing Extraordinary Catering Services to the Greater Chicagoland Area Exclusive Caterer to Marquette Park Pavilion on Miller Beach Wedding Menu Options Traditional Plated Service Salad Course, Please Choose one Vegetarian Option Pear salad - Mixed Greens with Sliced Asian Pears, Aged Stilton Cheese and Quinoa & Grilled Vegetable Stuffed Candied Walnuts Drizzled with a Pear Portobello Mushroom and White Balsamic Vinaigrette Grilled Vegetable Napoleon - Portobello, Caesar Salad - Crisp Romaine, Zucchini, Roasted Pepper, Oven Croutons, and Fresh Grated Parmesan Roasted Tomato, Mozzarella, Drizzled Cheese Tossed with Our Creamy with Basil Oil & Red Pepper Sauce Caesar Dressing Wild Cherry Salad - Wild Field Greens, Seafood Option Dried Cherries, Candied Pecans and Atlantic Salmon Fillet – Pan Seared Goat Cheese with a Sesame Vinaigrette Grilled New Zealand Orange Roughy Strawberry Spinach Salad – Baby Topped with a Light Tangerine Citrus Spinach, Sliced Strawberries, and Goat Jus Cheese Drizzled with a Strawberry and Chilean Sea Bass with Miso Glaze White Truffle Infused Vinaigrette (+$3.50) Beef Option Grilled Panzanella Salad – Arugula and Classic Filet of Beef Served with Heirloom Tomatoes with Grilled Smoky Madeira Sauce Brioche Croutons, Pine Nuts and Sweet Tuscan Braised Beef Short Ribs - Maui Onions Served with Feta Cheese Braised with Chianti and Root and a Fresh Oregano Vinaigrette Vegetables (+$3.00) Beef Tenderloin - Served with Green Peppercorn Au Jus The Main Course Flat Iron Steak - Cooked Medium with Fresh -
Genetically-Improved Tilapia Strains in Africa: Potential Benefits and Negative Impacts
Sustainability 2014, 6, 3697-3721; doi:10.3390/su6063697 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Review Genetically-Improved Tilapia Strains in Africa: Potential Benefits and Negative Impacts Yaw B. Ansah 1,2, Emmanuel A. Frimpong 1,* and Eric M. Hallerman 1 1 Department of Fish and Wildlife Conservation, Virginia Polytechnic Institute and State University, 100 Cheatham Hall, Blacksburg, VA 24061, USA; E-Mails: [email protected] (Y.B.A.); [email protected] (E.M.H.) 2 Department of Agricultural and Applied Economics, Virginia Polytechnic Institute and State University, 208 Hutcheson Hall, Blacksburg, VA 24061, USA * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-540-231-6880; Fax: +1-540-231-7580. Received: 27 December 2013; in revised form: 13 May 2014 / Accepted: 30 May 2014 / Published: 10 June 2014 Abstract: Two genetically improved tilapia strains (GIFT and Akosombo) have been created with Oreochromis niloticus (Nile tilapia), which is native to Africa. In particular, GIFT has been shown to be significantly superior to local African tilapia strains in terms of growth rate. While development economists see the potential for food security and poverty reduction in Africa from culture of these new strains of tilapia, conservationists are wary of potential ecological and genetic impacts on receiving ecosystems and native stocks of tilapia. This study reviews the history of the GIFT technology, and identifies potential environmental and genetic risks of improved and farmed strains and tilapia in general. We also estimate the potential economic gains from the introduction of genetically improved strains in Africa, using Ghana as a case country. -
Race, Abjection, and the Politics of Hawaiian Poi
Global Food History ISSN: 2054-9547 (Print) 2054-9555 (Online) Journal homepage: http://www.tandfonline.com/loi/rfgf20 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart To cite this article: Hiʻilei Julia Hobart (2017): A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi, Global Food History, DOI: 10.1080/20549547.2017.1352441 To link to this article: http://dx.doi.org/10.1080/20549547.2017.1352441 Published online: 25 Jul 2017. Submit your article to this journal Article views: 7 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=rfgf20 Download by: [Hiilei Hobart] Date: 10 August 2017, At: 06:48 GLOBAL FOOD HISTORY, 2017 https://doi.org/10.1080/20549547.2017.1352441 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart Alice Kaplan Institute for the Humanities, Northwestern University, Evanston, IL, USA ABSTRACT The ecological, cosmological, and genealogic meanings of kalo (taro) and the foods made from it bind the practice of eating poi, an important traditional staple food, to both material and cultural concepts of Hawaiian identity. During the nineteenth century, the taste of foods like poi became a subject of debate among newcomers to the archipelago, who used the language of disgust, queerness, and civility to distinguish Euro-American whiteness from indigeneity through foodways. While discourses about the palatability of poi were, and still are, typically couched in the language of personal preference, an examination of historical sources reveal settler abjection to instead be a culturally conditioned approach to Native taste and foodways.