scholarly journals Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 8 ◽  
Author(s):  
Anil Anal
Keyword(s):  
Food Processing ◽  
Safety Management ◽  
Meat Products ◽  
Fermented Foods ◽  
Asian Countries ◽  
Industrial Growth ◽  
Underdeveloped Countries ◽  
Microbial Stability ◽  
Traditional Fermented Foods

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

2021 ◽  
pp. 100450
Author(s):  
Oscar Zannou ◽  
Dehouegnon Jerry Agossou ◽  
Yann Miassi ◽  
Oyeniran Bernadin Agani ◽  
Malthus Darino Aisso ◽  
...  
Keyword(s):  
Food Processing ◽  
Fermented Foods ◽  
Benin Republic ◽  
Traditional Fermented Foods

scholarly journals Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

2018 ◽  
Vol 86 (3) ◽  
pp. 37 ◽  
Author(s):  
Bhagavathi Sivamaruthi ◽  
Periyanaina Kesika ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Fermented Food ◽  
Bioactive Molecules ◽  
Fermented Foods ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Probiotic Microbes ◽  
Asian People ◽  
Traditional Fermented Foods

Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available. The current manuscript compiled information on bioactive (antimicrobial- and enzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.

scholarly journals Safety and quality of bacterially fermented functional foods and beverages: a mini review

2020 ◽  
Vol 4 (3) ◽  
pp. 123-127 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Food Processing ◽  
Functional Foods ◽  
Fermented Foods ◽  
Nutritional Content ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Functional Beverages

Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.

Research on Construction and Function of Safety Monitoring Sys- tem for Integrated Construction Site Based on BIM

1970 ◽  
Vol 1 (1) ◽  
Author(s):  
Dan Xin
Keyword(s):  
Monitoring System ◽  
Safety Management ◽  
Safety Monitoring ◽  
Information Collection ◽  
Construction Site ◽  
Management Efficiency ◽  
Lack Of Information ◽  
Safety Monitoring System ◽  
And Function

The effective construction of safety monitoring system at construction site depends on perfect management system and advanced technical support. And the lack of information technology platform, resulting in reduced management efficiency, information is not accurate and other issues. Based on the construction site safety monitoring system to achieve the goal, to do a good job in advance prevention, to take the latest information collection technology RFID and BIM integrated comprehensive and effective monitoring of the construction site, constitute the main technology in the monitoring system, thus ensuring the construction site safety monitoring efficiency , Comprehensive, real-time, etc., on the management and technical two points to achieve the construction site safety monitoring, improve the quality of safety management.

BIM-Based Quality Control for Safety Issues in the Design and Construction Phases

2015 ◽  
Vol 9 (3) ◽  
pp. 111 ◽  
Author(s):  
Seunghwa Park ◽  
Inhan Kim
Keyword(s):  
Decision Making ◽  
Traditional Method ◽  
Building Information Modeling ◽  
Safety Management ◽  
Information Modeling ◽  
Use Case ◽  
Safety Issues ◽  
Building Information ◽  
Building Safety

Today’s buildings are getting larger and more complex. As a result, the traditional method of manually checking the design of a building is no longer efficient since such a process is time-consuming and laborious. It is becoming increasingly important to establish and automate processes for checking the quality of buildings. By automatically checking whether buildings satisfy requirements, Building Information Modeling (BIM) allows for rapid decision-making and evaluation. In this context, the work presented here focuses on resolving building safety issues via a proposed BIM-based quality checking process. Through the use case studies, the efficiency and usability of the devised strategy is evaluated. This research can be beneficial in promoting the efficient use of BIM-based communication and collaboration among the project party concerned for improving safety management. In addition, the work presented here has the potential to expand research efforts in BIM-based quality checking processes.

Integrating Safety-II into Safety Management

2021 ◽  
Author(s):  
Toni Wäfler ◽  
Rahel Gugerli ◽  
Giulio Nisoli
Keyword(s):  
Risk Factor ◽  
Safety Factor ◽  
Safety Management ◽  
Management Systems ◽  
Safety Management Systems ◽  
Safety Science ◽  
Human Failure ◽  
The Given ◽  
Freedom Of Action

We all aim for safe processes. However, providing safety is a complex endeavour. What is it that makes a process safe? And what is the contribution of humans? It is very common to consider humans a risk factor prone to errors. Therefore, we implement sophisticated safety management systems (SMS) in order to prevent potential "human failure". These SMS provide an impressive increase of safety. In safety science this approach is labelled "Safety-I", and it starts to be questioned because humans do not show failures only. On the contrary, they often actively contribute to safety, sometimes even by deviating from a procedure. This "Safety-II" perspective considers humans to be a "safety factor" as well because of their ability to adjust behaviour to the given situation. However, adaptability requires scope of action and this is where Safety-I and Safety-II contradict each other. While the former restricts freedom of action, the latter requires room for manoeuvring. Thus, the task of integrating the Safety-II perspective into SMS, which are traditionally Safety-I based, is difficult. This challenge was the main objective of our project. We discovered two methods that contribute to the quality of SMS by integrating Safety-II into SMS without jeopardizing the Safety-I approach.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

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