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Books in Food microbiology

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Fermented Foods in Health and Disease Prevention

  • 2nd Edition
  • June 1, 2025
  • Juana Frías + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 9 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 8 - 0
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.

Yarrowia Lipolytica Yeast

  • 1st Edition
  • June 1, 2025
  • Mohamed Koubaa + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 0 9 2 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 0 9 1 - 3
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-friendly, natural alternatives for their chemically produced value-added compounds.

Cheese

  • 5th Edition
  • April 1, 2025
  • Paul L.H. McSweeney + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 6 - 5
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 7 - 2
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).

Green Microbiology

  • 1st Edition
  • April 1, 2025
  • Helen N. Onyeaka
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 4 0 4 0 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 4 0 4 1 - 6
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 the 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. Thus, this work also contributes to meeting the 2030 Sustainable Development Goals (SDGs) adopted by the United Nations in 2015, as it covers the various ways in which green microbiology can contribute to the achievement of these goals.Edited by two highly qualified and 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.

Foodborne and Microorganisms

  • 1st Edition
  • Volume 113
  • March 1, 2025
  • Anderson de Souza Sant'Ana
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 8 9 0 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 5 8 - 2
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

  • 2nd Edition
  • October 25, 2024
  • Antonio Bevilacqua + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 1 6 0 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 1 3 1 - 3
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

  • 1st Edition
  • October 23, 2024
  • Fatih Ozogul + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 2 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 3 - 3
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
  • August 30, 2024
  • Mingqian Tan
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 2 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 3 - 7
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
  • August 4, 2024
  • Xiaonan Lu
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 3 1 3 5 6 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 3 1 3 5 7 - 8
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
  • June 20, 2024
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 8 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 9 - 8
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.