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Books in Food microbiology

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21-30 of 112 results in All results

Comprehensive Gut Microbiota

  • 1st Edition
  • January 7, 2022
  • Maria Glibetic
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 9 2 6 5 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 0 3 6 - 8
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
  • November 2, 2021
  • Cangliang Shen + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 6 7 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 2 4 3 - 9
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
  • September 8, 2021
  • Daniel Granato
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 2 5 0 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 5 0 7 - 3
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
  • July 24, 2021
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 4 5 8 0 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 0 3 9 - 1
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

  • 1st Edition
  • July 15, 2021
  • Dharumadurai Dhanasekaran + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 9 0 9 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 0 9 1 - 6
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
  • June 24, 2021
  • J. Glenn Morris Jr. + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 1 9 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 5 7 4 - 7
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
  • June 8, 2021
  • Michael N.A. Eskin
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 6 4 8 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 1 8 4 - 5
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
  • April 17, 2021
  • Pratima Gupta + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 9 1 7 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 1 7 8 - 4
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
  • March 18, 2021
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 1 5 2 0 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 5 2 3 - 4
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

  • 2nd Edition
  • October 3, 2020
  • Helen Bridle
  • English
  • Paperback
    9 7 8 - 0 - 4 4 4 - 6 4 3 1 9 - 3
  • eBook
    9 7 8 - 0 - 4 4 4 - 6 4 3 2 0 - 9
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.