Food Microbiology and Biotechnology: Safe and Sustainable Food Production

Description

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Cover Half Title Title Page Copyright Page About the Editors Contents Contributors Abbreviations Preface Introduction Part I: Food Microbiology 1. Hurdle Technologies for the Control of Microbial Growth in Food 2. Production of Microbiologically Safe Fruits and Vegetables 3. Sustainable Production of Innocuous Seafood 4. Microbiological Quality and Food Safety Challenges in the Meat Industry 5. Fermentation as a Preservation Strategy in Foods 6. Food Preservation Using Plant-Derived Compounds 7. Lactic Acid Bacteria in Preservation and Functional Foods 8. Fermented Milks: Quality Foods with Potential for Human Health 9. Training in Food Safety Practices and Food Manufacturing for Safe Food Production Part II: Food Biotechnology 10. Production, Recovery, and Application of Invertases and Lipases 11. Recent Advances in the Bioconversion of 2-Phenylethanol Through Biotechnological Processes for Using as a Natural Food Additive 12. Natural Antimicrobials from Vegetable By-Products: Extraction, Bioactivity, and Stability 13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive Compounds 14. Lipids as Components for Formulation of Functional Foods: Recent Trends 15. Milk-Clotting Enzymes: S. elaeagnifolium as an Alternative Source 16. Pomegranate (Punica granatum L.) Nutritional and Functional Properties 17. Biomass Fractionation to Bio-Based Products in Terms of Biorefinery Concept Index