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Books in Food microbiology

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Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 106
  • September 14, 2023
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 4 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 5 - 7
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
  • July 27, 2023
  • Críspulo Gallegos-Montes + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 8 5 9 0 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 5 9 1 - 5
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.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 104
  • May 23, 2023
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 2 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 3 - 3
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
  • February 28, 2023
  • Fatih Ozogul
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 8 8 3 5 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 8 3 6 - 0
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
  • January 21, 2023
  • Oluwafemi Ayodeji Adebo + 5 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 3 4 1 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 5 5 3 - 6
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
  • September 1, 2022
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 9 0 8 4 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 0 8 5 - 1
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
  • August 3, 2022
  • Jianping Wu
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 8 3 8 0 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 3 8 9 - 1
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
  • June 2, 2022
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 9 0 8 2 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 0 8 3 - 7
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
  • May 17, 2022
  • Weibiao Zhou + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 8 5 5 5 7 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 5 5 8 - 7
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
  • January 18, 2022
  • Joginder Singh Panwar + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 8 5 7 9 3 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 9 3 2 - 7
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.