Food Microbiology and Biotechnology

Safe and Sustainable Food Production
Herausgeber: Prado-Barragan, Arely; Martinez-Hernandez, Jose Luis; Nevarez-Moorillon, Guadalupe Virginia; Aguilar, Cristobal Noe

• Broschiertes Buch

Produktbeschreibung

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.

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Produktdetails

• Verlag: Apple Academic Press Inc.
• Seitenzahl: 446
• Erscheinungstermin: 13. Dezember 2021
• Englisch
• Abmessung: 155mm x 233mm x 27mm
• Gewicht: 788g
• ISBN-13: 9781774634875
• ISBN-10: 1774634872
• Artikelnr.: 62952698

Autorenporträt

Guadalupe Virginia Nevárez-Moorillón, PhD, is a bacteriological chemist. She has been a full time Professor at the School of Chemical Sciences, Autonomous University of Chihuahua, Mexico, for the last 30 years. Arely Prado-Barragan, PhD, is a Research Professor at Autonomous Metropolitan University, Iztapalapa Campus (UAMI), Mexico, where she is a member of the research group in solid-state fermentation of the Department of Biotechnology. José Luis Martínez-Hernández, PhD, is a Research Scientist and Full Professor at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. Cristobal N. Aguilar, PhD, is Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, México.

Inhaltsangabe

Part 1: Food Microbiology 1. Hurdle Technologies for the Control of
Microbial Growth in Food 2. Production of Microbiologically Safe Fruits and
Vegetables 3. Sustainable Production of Innocuous Seafood 4.
Microbiological Quality and Food Safety Challenges in the Meat Industry 5.
Fermentation as a Preservation Strategy in Foods 6. Food Preservation Using
Plant-Derived Compounds 7. Lactic Acid Bacteria in Preservation and
Functional Foods 8. Fermented Milks: Quality Foods with Potential for Human
Health 9. Training in Good Safety Practices and Food Manufacturing for Safe
Food Production Part 2: Food Biotechnology 10. Production, Recovery, and
Application of Invertases and Lipases 11. Recent Advances in the
Bioconversion of 2-Phenylethanol through Biotechnological Processes for
Using as a Natural Food Additive 12. Natural Antimicrobials from Vegetable
By-Products: Extraction, Bioactivity, and Stability 13. Fermentative
Bioprocesses for Detoxification of Agri-Food Wastes for Production of
Bioactive Compounds 14. Lipids as Components for Formulation of Functional
Foods: Recent Trends 15. Milk-Clotting Enzymes: S. elaeagnifolium as an
Alternative Source 16. Pomegranate (Punica granatum L.) Nutritional and
Functional Properties 17. Biomass Fractionation to Bio-Based Products in
Terms of Biorefinery Concept