The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on product...Lasīt vairāk
Advances in Food and Nutrition Research, Volume 114, the latest release in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on the Nutraceutical potential of Mediterranean agri-food wast...Lasīt vairāk
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream proc...Lasīt vairāk
(Izdošanas datums: 12-Apr-2025, Hardback, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071643815)
This volume provides a comprehensive overview of Isolation of G+Ve Food Borne Pathogens, detection of their toxins by various approaches like Traditional methods, Spectrophotometric tool, Nucleic acid assay methods, Immunological assay methods and...Lasīt vairāk
Fernando Pérez-Rodrķguez, Antonio Valero, Araceli Bolivar
Sērija : Methods and Protocols in Food Science
(Izdošanas datums: 07-Feb-2025, Hardback, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071641118)
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies....Lasīt vairāk
Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture a...Lasīt vairāk
Karl R. Matthews, Kalmia E. Kniel, Faith J. Critzer
Sērija : ASM Books
(Izdošanas datums: 25-Dec-2024, Paperback / softback, Izdevniecība: American Society for Microbiology, ISBN-13: 9781683674498)
Leading textbook presenting all aspects of food microbiology Food Microbiology: An Introduction presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations,...Lasīt vairāk
(Izdošanas datums: 17-Dec-2024, Paperback / softback, Izdevniecība: New York University Press, ISBN-13: 9781479819225)
A deeply historicized engagement with the new materialism, and a reading of the aesthetics of state biopower in the context of the rise of microbiology, Deviant Matter looks at the history of food, science, medicine and intoxication to explain how p...Lasīt vairāk
(Izdošanas datums: 17-Dec-2024, Hardback, Izdevniecība: New York University Press, ISBN-13: 9781479819201)
How deviant materials figure resistanceYeast ferments, gelatin jiggles, drugs and alcohol froth and bubble, and flesh from animals and plants actively molds and rots. These materials morph through multiple states and phases, and the...Lasīt vairāk
Enteric pathogenic viruses are a major challenge in public health, as they represent a major concern with a severe global impact to the economy, commerce, and health systems. Consequently, their active monitoring can allow preventive surveillance...Lasīt vairāk
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemist...Lasīt vairāk
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi,...Lasīt vairāk
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional a...Lasīt vairāk
Postbiotics: Health and Industry provides a detailed overview on the fundamentals, biological and therapeutic properties, safety, and application of postbiotics in health and industry. Sections cover the fundamentals of postbiotics, which i...Lasīt vairāk
Mycotoxin contamination in food and feed causes acute and chronic mycotoxicosis and others health issues. This book presents all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food, effect on agriculture, ef...Lasīt vairāk
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements...Lasīt vairāk
This book provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano starch films, nanoemu...Lasīt vairāk
Forming part of the Food Microbiology series, this book provides a state of art coverage on molecular techniques applicable to food microbiology. The elucidation of DNA double helix in 1953 and the publication of DNA cloning protoc...Lasīt vairāk
(Izdošanas datums: 03-Oct-2024, Paperback / softback, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781071634233)
This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry. Divided into five sections chapters provide methods on antimicr...Lasīt vairāk
