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Books in Food microbiology

  • 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.

  • 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.