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Elsevier

Books in Food microbiology

  • Makhana (Euryale ferox) as a Functional Food

    Cultivation, Chemistry, Processing, and Commercialization
    • 1st Edition
    • Tanmay Sarkar + 1 more
    • English
    Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

  • Fermented Foods in Health and Disease Prevention

    • 2nd Edition
    • Juana Frías + 2 more
    • English
    Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

  • Novel Strategies to Improve the Eating and Nutritional Properties of Food Products

    • 1st Edition
    • Volume 122
    • English
    Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 121
    • English
    Advances in Food and Nutrition Research, Volume 121 in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Precision nutrition in autoimmune diseases, Current and novel food allergens: cross-reactivity and cross-sensitization risks, Microbiota, fermentation, and metabolite biotransformation: pathways to functional foods and personalized nutrition, Pectins and Modified Pectins: Bridging Food Technology and Human Health Innovations, Methodological Approaches to Assess Protein Digestibility with an Emphasis on Plant-Derived Foods, Recent advances in natural melanin added food packaging, and much more.Additional sections cover A comprehensive overview of the formation of biogenic amines in seafood, Microplastics as an unexplored emerging food contaminant: a challenge for food safety, and Animal-origin food waste hydrolysates for its use as a food/feed ingredient.

  • How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability

    • 1st Edition
    • Volume 120
    • English
    How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.

  • Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

    • 1st Edition
    • Volume 119
    • English
    Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 118
    • English
    Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.Additional chapters explore Maximizing the utilisation of seafood resources, A novel cooking technique for seafood: sous-vide, and Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil.

  • Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health

    • 1st Edition
    • Volume 117
    • English
    Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at improving nutritional quality, safety, and sensory features of cereal-based products. The book delves into breakthroughs in extrusion, fermentation, and milling technologies, emphasizing the significance of non-starch carbohydrates, bioactive compounds, and plant-based protein alternatives in driving sustainable food systems.It also covers consumer behavior, regulatory issues, and industry challenges, making it an essential resource for scientists, food industry professionals, and policymakers committed to creating the next generation of health-enhancing and environmentally friendly cereal foods and beverages.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 116
    • English
    Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold plasma with food ingredient functionality, examines plant-based milk's health impacts, and critically analyzes the nutritional consequences of emerging processed foods. Additionally, the book addresses the formation and reduction of polycyclic aromatic hydrocarbons in processed foods and explores innovative technologies for meat waste valorization and the detection of bacterial pathogens using biosensors and phage biocontrol.Titles of notable chapters include Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions, Cold Plasma interactions with Food Ingredients Functionality, Current Research on Plant-Based Milk and Impact on Health, Emerging Processed Food and its Nutritional Consequences: A Critical Analysis, and Polycyclic Aromatic Hydrocarbons in Processed Foods: Formation, Occurrence, Analysis and Reduction.

  • Spectroscopy and Machine Learning Tools for Food Quality and Safety

    • 1st Edition
    • Volume 115
    • English
    Spectroscopy and Machine Learning Tools for Food Quality and Safety, Volume 115 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters related to Spectroscopy and Machine Learning Tools. Chapters in this new release include NIR applications in livestock farming systems and derived products, Fluorescence spectroscopy in grape and wine composition and quality control, From Farm to Fork: Spectroscopy in Meat Quality and Safety Assurance, Raman and Mid infrared in food safety and composition, Spectroscopy food functionality and safety, and Handheld NIR spectroscopy for real-time on-site food quality and safety monitoring.

  • Green Microbiology

    Sustainability, Climate Change, Food, and Water
    • 1st Edition
    • Adenike A. Akinsemolu + 1 more
    • English
    Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways in which microbes can be used in sustainable development, including in areas such as climate change, food production, bioenergy, bioremediation, and water treatment. The book also discusses the social, economic, and environmental impact of green microbiology, as well as the business and future trends in this field. Edited by two experienced professionals in the field of industrial microbiology and environmental science, with a particular expertise in the intersection between food processing and food microbiology, this book is a valuable resource for students, researchers, and professionals in the field, helping to solve the problems of a lack of comprehensive resources and a lack of understanding of the role of microbes in sustainable development.

  • Yarrowia Lipolytica Yeast

    From Metabolic Engineering to Biotechnological Applications
    • 1st Edition
    • Mohamed Koubaa + 2 more
    • English
    Yarrowia Lipolytica Yeast: From Metabolic Engineering to Biotechnological Applications gathers all the information about the genetics, uses, extraction, purification, and applications of this non-conventional yeast, not just focusing on the genetics and metabolic engineering, nor on its biotechnological applications. Chapters cover the genetic modifications and techniques used to genetically modify Y. Lipolytica, fermentation conditions, various media used in biotechnological applications, and all value-added compounds that can be produced. Edited by the most renowned researchers of this yeast, this book is of great interest to industries t working on biofuel production or searching for environmentally-frie... natural alternatives for their chemically produced value-added compounds.

  • Cheese

    Chemistry, Physics and Microbiology
    • 5th Edition
    • Paul L.H. McSweeney + 3 more
    • English
    Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 114
    • English
    Advances in Food and Nutrition Research, Volume 114, the latest release in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on the Nutraceutical potential of Mediterranean agri-food wastes and wild plants: green extraction and bioactive characterization, Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity, Physical and chemical food safety hazards and associated health risks in seafood: a Mediterranean Perspective (Part I), Biochemical and microbial food safety hazards in seafood: A Mediterranean Perspective (Part II), Assessing food digestion in the elderly using in vitro gastrointestinal models, and much more.Additional chapters focus on Recent Advances in Non-Invasive Techniques for Assessing Food Quality: Applications and Innovations, Recent advances in carbohydrate phase behavior and rheology. Implications for processing and product formulation, and Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.

  • Foodborne and Microorganisms

    Spoilage and Pathogens and their Control
    • 1st Edition
    • Volume 113
    • English
    Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables.

  • The Microbiological Quality of Food

    Foodborne Spoilers
    • 2nd Edition
    • Antonio Bevilacqua + 2 more
    • English
    The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented.This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.

  • Handbook of Sourdough Microbiota and Fermentation

    Food Safety, Health Benefits, and Product Development
    • 1st Edition
    • Fatih Ozogul + 2 more
    • English
    Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.

  • Food-borne Delivery Systems of Functional Substances for Precision Nutrition

    • 1st Edition
    • Volume 112
    • English
    Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.Other chapters focus on Liposomes' delivery systems of functional substances for precision nutrition, Hydrogel delivery systems of functional substances for precision nutrition, Vesicle delivery systems of functional substances for precision nutrition, and Future development trend of food-borne delivery systems of functional substances for precision nutrition.

  • Smart Food Safety

    • 1st Edition
    • Volume 111
    • English
    Smart food safety series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 110
    • English
    Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.

  • Vitamin D and health

    • 1st Edition
    • Volume 109
    • English
    Vitamin D and Health, Volume 109 reviews the versatility of vitamin D in enhancing the immune system and its potential role in combating many chronic diseases. While vitamin D’s role in enhancing bone health is well established, recent studies demonstrated the safety and efficacy of peri-operative vitamin D supplementation in cardiac patients and its impact on post-operative outcomes. Chapters in this new release include discussions on Vitamin D and Immune Function, Vitamin D and Bone Heath, Vitamin D and Cardiovascular Disease, Vitamin D and Cancer, Vitamin D and Diabetes, Vitamin D and Neurological Diseases, Vitamin D and Celiac Disease, and much more.

  • Microbial Vitamins and Carotenoids in Food Biotechnology

    Novel Source and Potential Applications
    • 1st Edition
    • Syed Amir Ashraf + 1 more
    • English
    Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 108
    • English
    Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.

  • Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

    • 1st Edition
    • Volume 107
    • English
    Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bio... of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 106
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins’ allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more. Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.

  • Dietary Lipids: Nutritional and Technological Aspects

    • 1st Edition
    • Volume 105
    • English
    Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.

  • The Produce Contamination Problem

    Causes and Solutions
    • 3rd Edition
    • Karl Matthews + 1 more
    • English
    The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 104
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides’ research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers’ trust.

  • Nano/micro-Plastics Toxicity on Food Quality and Food Safety

    • 1st Edition
    • Volume 103
    • English
    Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided.

  • Indigenous Fermented Foods for the Tropics

    • 1st Edition
    • Oluwafemi Ayodeji Adebo + 5 more
    • English
    Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics,　 innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 102
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science. Chapters in this new release include Stability of polyphenols in food processing, Contribution of polysaccharides from crustacean on fermented food products, Food application of pigments from extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker metabolomics and its application in milk origin, safety and quality control, Food Authenticity through protein and metabolic markers, and more.

  • Emerging Sources and Applications of Alternative Proteins

    • 1st Edition
    • Volume 101
    • English
    Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 100
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

  • Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

    • 1st Edition
    • Volume 99
    • English
    Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

  • Advances in Dairy Microbial Products

    • 1st Edition
    • Joginder Singh Panwar + 1 more
    • English
    Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.

  • Comprehensive Gut Microbiota

    • 1st Edition
    • Maria Glibetic
    • English
    Comprehensive Gut Microbiota, Three Volume Set provides new insights into gut microbiota as a critical mediator of human health and well-being. Comprehensive chapters, split across three volumes, present trusted and authoritative sources of information for novel human gut microbiome and health research. The book focuses on the fascinating intestinal microbiome and its interaction with food, food bioactive components, nutrition and human health. Chapters address the core science in the microbiota field and draw links between the microbiome, food, nutrition and health interaction. The text reflects the current state of evidence available in the field of microbiota, its regulation at the individual and population level, and the importance of the microbiome to human health. Each section includes introductory chapters that present key concepts about the section objective. Later sections focus on the novel findings of the gut microbiome, food and nutrition science. Human studies and systematic literature reviews are also discussed throughout the work.

  • Introductory Microbiology Lab Skills and Techniques in Food Science

    • 1st Edition
    • Cangliang Shen + 1 more
    • English
    Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.

  • Application of Polyphenols in Foods and Food Models

    • 1st Edition
    • Volume 98
    • English
    Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product’s shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 97
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

  • Advances in Probiotics

    Microorganisms in Food and Health
    • 1st Edition
    • Dharumadurai Dhanasekaran + 1 more
    • English
    Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics. At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs.

  • Foodborne Infections and Intoxications

    • 5th Edition
    • J. Glenn Morris Jr. + 1 more
    • English
    Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.

  • The Latest Research and Development of Minerals in Human Nutrition

    • 1st Edition
    • Volume 96
    • English
    The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.

  • Biotechnology of Terpenoid Production from Microbial Cell Factories

    • 1st Edition
    • Pratima Gupta + 1 more
    • English
    Biotechnology of Terpenoid Production from Microbial Cell Factories is a unique reference to help researchers, scientists and scholars explore available strategies involved in the production of terpenoid-based, value-added compounds from GRAS status (Generally Recognized as Safe by FDA) microbes to address the associated challenges for the industry. The book covers the most up-to-date information about microbial terpenoid production, including culture condition modulation for the improved and high-specificity production of terpenoid and their in-situ extraction. Each class of terpenoid is explained in detail, including their nutritional and pharmaceutical information and their molecular aspects.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 95
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet. Topics covered include nutrigenomic modulation of inflammation and its related diseases through food and dietary bioactive compounds, preparation, structural characteristics and physiological property of resistant starch, emerging prebiotics, utilization of smart dry aging as a tool to improve meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication of seafood, quality aspects of European virgin olive oils registered as PDOs/PGIs with emphasis on nutrient and non-nutrient bioactives, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

  • Waterborne Pathogens

    Detection Methods and Applications
    • 2nd Edition
    • Helen Bridle
    • English
    Waterborne Pathogens: Detection Methods and Applications, Second Edition, gives an overview of advanced and emerging technologies in the detection of a range of waterborne pathogens. In addition, the book presents existing methodologies, highlights where improvements can be made, includes applications, and touches on the ways in which new technologies can be applied in water management. Finally, the book addresses issues of sample preparation (from sampling, to concentration and enrichment), a key stage in any detection protocol.

  • Microbial Biotechnology in Food and Health

    • 1st Edition
    • Ramesh C. Ray
    • English
    Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology.

  • Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

    • 1st Edition
    • Volume 94
    • English
    The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

  • Food Industry Wastes

    Assessment and Recuperation of Commodities
    • 2nd Edition
    • Maria R. Kosseva + 1 more
    • English
    Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 93
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow’s milk protein allergy, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

  • Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

    • 1st Edition
    • Volume 92
    • English
    Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bio... and citotoxicity of the extracts obtained from aquaculture and by-products, and more.