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Food Microbial Sustainability Integration of Food Production and Food Safety

Title
Food Microbial Sustainability [electronic resource] : Integration of Food Production and Food Safety / edited by Arun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha.
ISBN
9789819947843
Edition
1st ed. 2023.
Publication
Singapore : Springer Nature Singapore : Imprint: Springer, 2023.
Physical Description
VIII, 333 p. 1 illus.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.
Variant and related titles
Springer ENIN.
Other formats
Printed edition:
Printed edition:
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
October 03, 2023
Contents
Chapter 1. Role of Microorganisms in the Food Industry
Chapter 2. Farming Microbes for Sustainable Food Production
Chapter 3. Role of Microbes in Sustainable Food Preservation
Chapter 4. Food Fermentation: Role of Microorganisms in Food Production
Chapter 5. Benefaction of Probiotics for Human Health
Chapter 6. Algal Protein: Future of Sustainable Food
Chapter 7. Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production
Chapter 8. Lactic Acid Bacteria as a Source of Functional Ingredients
Chapter 9. Applications of Microbial Enzymes in the Food Industry
Chapter 10. Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability
Chapter 11. Sustainable Use of Microbes in Beverage Production
Chapter 12. Economic Importance of Microorganism in Food Processing
Chapter 13. Microbial Bioinformatics Approach in Food Science
Chapter 14. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability
Chapter 15. Microbiome as a Key Player in Sustainable Food and Food Safety.
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