Pregled bibliografske jedinice broj: 397635
Biotechnological advances in food and drinks production
Biotechnological advances in food and drinks production // Proceedings of the 2008 Joint Central European Congress: 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, / Čurić, D. (ur.).
Zagreb, 2008. str. 43-54 (pozvano predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 397635 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Biotechnological advances in food and drinks production
Autori
Marić, Vladimir ; Šušković, Jagoda ; Šantek, Božidar
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 2008 Joint Central European Congress: 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,
/ Čurić, D. - Zagreb, 2008, 43-54
ISBN
978-953-6207-85-5
Skup
4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008
Vrsta sudjelovanja
Pozvano predavanje
Vrsta recenzije
Domaća recenzija
Ključne riječi
food biotechnology; fermentation; bioprocessing; functional starter cultures
Sažetak
Fermentation of food and beverages is one of the oldest ways of food processing. Popular products such as pickle, beer, bread, wine, cheese, sour milk and sausages have been around for millenia. Strictly speaking, the term "fermentation" relates to anaerobic energy metabolism only. Presently, fermentation of foods is defined more broadly as bioprocessing, using microorganisms and their enzymes to achieve desirable quality characteristics. Among the microorganisms all groups, namely bacteria, yeast and moulds are encountered as functional microorganisms in food processing. This lecture deals with: 1. the use of molecular techniques to monitor the fate of functional as well as contaminating microflora during processing and storage of the fermented products, 2. the contribution of fermented food (components) to human and animal health, 3. the legal aspects of the use of functional food (ingredients) and international legislation regarding labeling and the tailor-made design of fermented products, 4. the composition of fermented food products and the role that “ omics” can play in the future development of safe and healthy food and 5. the short review of our (Department of Biochemical Engineering) results in the area of biotechnological production of food and drinks
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
058-0581990-2004 - Hibridni integrirani bioprocesi i održivost proizvodnje organskih otapala (Šantek, Božidar, MZOS ) ( CroRIS)
058-0581990-2007 - Probiotici, prebiotici i funkcionalne starter kulture (Šušković, Jagoda, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
