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Books in Food microbiology

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31-40 of 112 results in All results

Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

  • 1st Edition
  • Volume 94
  • September 4, 2020
  • Elane Schwinden Prudencio + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 2 1 8 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 2 1 9 - 7
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

  • 2nd Edition
  • August 2, 2020
  • Maria R. Kosseva + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 1 2 1 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 3 7 7 - 0
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
  • July 22, 2020
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 6 8 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 6 8 9 - 8
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
  • May 8, 2020
  • Jose M. Lorenzo + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 2 1 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 2 1 7 - 3
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/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 91
  • February 5, 2020
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 4 7 0 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 4 7 1 - 9
Approx.322 pages

Fresh-Cut Fruits and Vegetables

  • 1st Edition
  • November 8, 2019
  • Mohammed Wasim Siddiqui
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 1 8 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 3 9 - 3
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices.

Genetics and Breeding for Disease Resistance of Livestock

  • 1st Edition
  • October 22, 2019
  • Aruna Pal + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 0 6 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 6 7 - 4
Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in food animals and applications for breeding purposes. It describes genomics at each species level to help researchers and students understand disease resistance and immunology using genomics and its application in breeding for disease resistance. This useful reference makes it easy for readers to understand and undergo further research in immunology and disease resistance for livestock. It includes novel applications and research material that is ideal for students, teachers, academicians and researchers.

Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries

  • 1st Edition
  • September 14, 2019
  • Yashpal Singh Malik + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 3 5 2 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 3 5 3 - 5
Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries is a comprehensive reference for animal biotechnologists, veterinary clinicians, fishery scientists, and anyone who needs to understand the latest advances in the field of next generation sequencing and genomic editing in animals and fish. This essential reference provides information on genomics and the advanced technologies used to enhance the production and management of farm and pet animals, commercial and non-commercial birds, and aquatic animals used for food and research purposes. This resource will help the animal biotechnology research community understand the latest knowledge and trends in this field.

Functional Food Ingredients from Plants

  • 1st Edition
  • Volume 90
  • August 22, 2019
  • Isabel C.F.R. Ferreira + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 6 5 6 7 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 6 8 - 3
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 89
  • July 24, 2019
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 7 1 7 1 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 1 7 2 - 1
Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation 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, always having in mind its nutritional benefits and health effects.