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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.
Yogurt. --- Joghurt --- Jogurt --- Yoghourt --- Yoghurt --- Cultured milk --- Food science. --- Nutrition. --- Biochemistry. --- Food Science. --- Biochemistry, general. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Science --- Composition --- Health aspects --- Food—Biotechnology. --- Nutrition .
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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
Technology: general issues --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese
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This reprint is a continuation of our previous reprint “Sustainable agricultural, biological, and environmental engineering applications” [ISBN 978-3-0365-2921-9], which was published in January 2022. The reprint contains research and review works focused on agricultural engineering technologies and applications. In this regard, the reprint covers topics including agricultural storage, quality evaluation of fruits, evaporative cooling and desiccant systems, solar coffee roasting, solar yogurt processing, greenhouse environment, greenhouse ventilation, greenhouse thermal requirements, aquaculture production system, bioreactor landfill, waste management, fertilization reduction in agriculture, sustainable porous surfaces, simulation and modeling, artificial intelligence, and machine learning. Such agricultural engineering studies are urgently needed in the 21st century, particularly from the perspective of the agriculture–energy–food security nexus.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- greenhouse --- microclimate --- Bayesian optimization --- deep neural network --- roses yield --- Gaussian process --- gradient boosting --- pool boiling heat transfer coefficient --- sintered coated porous surfaces --- gaussian process --- gradient boosting regression trees --- response surface --- renovation index --- CFD simulation --- airflow --- evaporative cooling --- desiccant dehumidification --- agricultural storage --- air conditioning --- system performance --- lemon cordial --- microwave --- preservation --- green processing --- antioxidant potential --- renewable energy --- Scheffler concentrator reflector --- batch-type solar roaster --- response surface methodology --- coffee roasting --- municipal solid waste --- sanitary landfill --- open dumps --- waste to energy --- climate change --- yogurt processing --- solar energy --- solar-based heating and cooling --- thermal analysis --- vegetable yield --- nitrogen use efficiency --- nutrient leaching --- leaching-to-input ratio --- nitrogen fertilizer economic benefit --- environment --- eutrophication --- particulate fraction --- effluent --- treatment --- thermal screens --- heating demand --- TRNSYS --- greenhouse internal temperature --- building energy simulation --- longwave radiation --- soil total nitrogen --- BP neural network --- support vector machines --- spatial distribution --- remote sensing
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This book is generally focused on food choice and which factors are associated with the decisions that define people’s eating behaviour. These factor are highly variable and include influences from the surrounding environment as well as the individual characteristics of each person. The book includes a number of chapters that address these issues from different points of view. Some explore the psychology of food choices or the cultural aspects and tradition, as well as the influence of surrounding contexts. Others focus on the role of lifestyle on eating practices and health motivations, but also the food marketing and the sensory aspects of food, as a way to incentive consumption. Finally, sustainability concerns and environmental impacts can also shape and help change people’s food choices.Within the chapters gathered on this book you will find key topics that apply to everyday food choices or that can help target food consumption goals towards better health, more sustainable food chains and happier life styles.
Research & information: general --- Biology, life sciences --- Food & society --- eating determinants --- healthy diet --- emotions --- feeding behavior --- socio-cultural environment --- instrument validation --- edible flowers --- food security --- gourmet kitchen --- knowledge --- questionnaire survey --- supercritical CO2-drying --- beetroot snacks --- preference mapping --- mean drop analysis --- perceptions --- healthy eating --- emotional motivations --- individual differences --- perceived risk --- functional risk --- psychological risk --- social risk --- physical risk --- negative past experiences --- structural equation modeling --- consumer behavior --- buying intention --- consumer acceptance --- marketing innovation --- price --- beverages --- milk permeate --- wheat bran --- fruit/berry by-products --- antimicrobial properties --- antioxidant properties --- overall acceptability --- emotions induced for consumers --- literature survey --- Scopus --- brands --- consumer preferences --- milk --- cheese --- butter --- yogurt --- authenticity scale --- genuine --- cheese specialty --- country-of-origin labels --- product identification --- stated willingness to consume --- food choices --- health --- motivation --- BMI --- food behavior --- education --- food choice --- food consumption --- university --- workplace --- determinants --- barriers --- n/a --- Research. --- Biology. --- Food --- Social aspects.
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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.
Research & information: general --- Biology, life sciences --- Microbiology (non-medical) --- Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy
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The close relationship between food intake and health promotion is not new; it dates back to Hippocrates’s famous “let food be your medicine and medicine be your food”, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts’ constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety.
Technology: general issues --- antioxidant effect --- lectins --- nanoliposomes --- purity grade --- quercetin --- trans-aconitic acid --- anthocyanins --- antioxidant activity --- bioactive compounds --- colorants --- fruit juices --- polyphenols --- wild blueberry --- antidiabetic --- cardioprotective --- functional foods --- nutraceuticals --- okra --- phytotherapy --- Jamaican cherry --- fermentation --- Lactobacillus plantarum --- antioxidant --- food nutrition improvement --- okra mucilage --- okra polysaccharides --- biopolymer --- α-amylase activity --- α-glucosidase activity --- antidiabetic activity --- biodegradable --- edible film --- release --- pectin --- sodium caseinate --- oil oxidation --- waste biomass --- coffee --- Coffea arabica --- phenolic --- free-radical scavenging --- iron chelating --- cytotoxic --- plant secondary metabolites --- antiviral activity --- food --- noroviruses --- MNV --- FCV --- yogurt --- betalains --- encapsulation --- lyophilization --- ionizing radiation --- radioprotection --- flavonoids --- plant extracts --- oxidative stress --- zebrafish embryo --- carotenoids --- Trapa bispinosa Roxb. --- polyphenol --- ellagitannin --- gallotannin --- α-glucosidase inhibitor --- advanced glycation end products (AGEs) --- antiglycation effect --- LC/UV/ESIMS analysis --- anti-diabetic --- abscisic acid --- Diabetes mellitus --- molecular docking --- phytohormones --- spray drying --- vegetable powders --- beetroot --- natural colorants --- violet betalain pigments --- bioactivity --- medicinal plants --- wild fruits --- industrial crops --- PCA --- HCA --- phenols --- TEAC --- roasting --- GAE
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In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years. Fermented beverages have been one of the most researched industries to implement these technologies to assess product composition and improve production processes and product quality. This Special Issue (SI) is focused on the latest research on the application of digital technologies on beverage fermentation monitoring and the improvement of processing performance, product quality and sensory acceptability.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sensor networks --- automation --- beer acceptability --- beer fermentation --- RoboBEER --- machine learning --- ultrasonic measurements --- long short-term memory --- industrial digital technologies --- yeast morphology --- automated image analysis --- heat stress --- vacuoles --- cell size --- computer vision --- foam stability --- image analysis --- lager beer --- foam retention --- polyphenols --- LC-ESI-QTOF-MS/MS --- HPLC --- medicinal plants --- ginger --- lemon --- mint --- herbal tea infusion --- antioxidants --- black pepper --- focus group --- hops --- Kawakawa --- off aromas --- gas sensors --- robotic pourer --- aroma thresholds --- climate change --- artificial neural networks --- volatile phenols --- glycoconjugates --- bushfires --- sparkling wine --- fermentation --- biogenic amines --- wine quality --- liquid chromatography --- principal component analysis --- augmented reality --- non-dairy yogurt --- contexts --- consumer acceptability --- emotional responses --- Fermentation --- Olea europaea --- respiration rate --- storage conditions --- transport --- TeeBot --- high throughput --- liquid handling robot --- metabolite analysis --- stochastic dynamic optimisation --- uncertainty --- n/a
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