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Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components o...
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| Group Author: | ; ; |
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| Published: |
John Wiley & Sons ; Scrivener Publishing,
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| Publisher Address: | Hoboken, NJ : Beverly, MA : |
| Publication Dates: | 2023. |
| Literature type: | Book |
| Language: | English |
| Series: |
Bioprocessing in food science
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| Subjects: | |
| Summary: |
Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. |
| Carrier Form: | xvi, 485 pages : illustrations ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781119775584 1119775582 |
| Index Number: | QR115 |
| CLC: | TS201.3 |
| Call Number: | TS201.3/M626-18 |
| Contents: |
Food microbiology: fundamentals and techniques / Fermented foods in health and disease prevention / Probiotic dairy foods / Design schematics, operational characteristics and process applications of bioreactors / Enzymes in food industry and their regulatory oversight / Functional and nutraceutical potential of fruits and vegetables / Microbes as bio-factories for the valorization of fruit and vegetable processing wastes / Solid-state fermentation / Pigments produced by fungi and bacteria from extreme environments / Commercially available databases in food microbiology / |