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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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
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
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