Title:
Microbes in the food industry
Author:
Chhikara, Navnidhi, editor
ISBN:
9781119776406
9781119776390
Physical Description:
1 online resource (xvi, 485 pages) : illustrations
Contents:
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Food Microbiology: Fundamentals and Techniques -- 1.1 Introduction -- 1.2 Food Microbiology: A Historical Perspective -- 1.3 Beneficial Microbes in Food -- 1.3.1 Factors Influencing Microbial Growth in Food -- 1.3.2 Food Fermentation -- 1.3.3 Probiotics -- 1.3.4 Microbial Bio-Preservatives -- 1.4 Harmful Microbes in Food -- 1.4.1 Factors Influencing Food Spoilage -- 1.4.2 Indicators of Food Spoilage -- 1.4.3 Foodborne Infections and Intoxications -- 1.4.4 Food Preservation to Control Spoilage
1.5 Classical Food Microbiological Techniques -- 1.6 Advances in Food Microbiological Techniques -- 1.6.1 Protein-Based Methods -- 1.6.2 DNA-Based Methods -- 1.6.3 Biosensor-Based Methods -- 1.6.4 AI and ML Applications -- 1.7 Regulations Governing Food Microbiology -- 1.8 Conclusions -- References -- Chapter 2 Fermented Foods in Health and Disease Prevention -- 2.1 Fermentation -- 2.1.1 Types of Fermentation -- 2.1.2 Bioactive Compounds -- 2.2 Traditional Fermented Food -- 2.3 Application of Fermentation to Food -- 2.3.1 Fruits and Vegetables-Based Fermented Products -- 2.3.1.1 Kimchi
2.3.1.2 Sauerkraut -- 2.3.1.3 Boza -- 2.3.1.4 Wine -- 2.3.1.5 Vinegar -- 2.3.2 Fermented Products from Roots and Tubers -- 2.3.3 Cereals and Legumes-Based Fermented Products -- 2.3.3.1 Beer -- 2.3.3.2 Sourdough -- 2.3.4 Fermentation of Meat, Fish and Seafood -- 2.3.4.1 Meat Sausages -- 2.3.5 Fermented Dairy Products -- 2.3.5.1 Kefir -- 2.3.5.2 Koumiss -- 2.3.5.3 Cheese -- 2.3.5.4 Yogurt -- 2.3.6 Other Fermented Products -- 2.4 Effects of Fermentation on Nutrients -- 2.4.1 Carbohydrates -- 2.4.2 Proteins -- 2.4.3 Fat -- 2.4.4 Micronutrients -- 2.4.4.1 Vitamins -- 2.4.4.2 Minerals
2.4.5 Phytonutrients -- 2.5 Health Benefits of Fermented Foods and Beverages -- 2.5.1 Antiallergic Effect -- 2.5.2 Antioxidant Activity -- 2.5.3 Antihypertensive Activity -- 2.5.4 Antimicrobial Activity -- 2.5.5 Alleviating Cholesterol Levels -- 2.5.6 Anticancer Activity -- 2.5.7 Effect on Gastrointestinal Diseases -- 2.5.8 Antidiabetic Effect -- 2.6 Food Safety and Quality Control -- 2.7 Conclusions and Future Perspectives -- References -- Chapter 3 Probiotic Dairy Foods -- 3.1 Introduction -- 3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms -- 3.2.1 Lactobacillus Genus
3.2.2 Bifidobacterium Genus -- 3.2.3 Lactococcus Genus -- 3.2.4 Streptococcus Genus -- 3.2.5 Enterococcus Genus -- 3.3 Probiotics in the Dairy Matrix -- 3.4 Probiotic Dairy Products -- 3.4.1 Probiotic Yogurt -- 3.4.2 Probiotic Cheese -- 3.4.3 Probiotic Ice Cream -- 3.4.4 Probiotic Dairy-Based Beverages -- References -- Chapter 4 Dairy Probiotic Products -- 4.1 Introduction -- 4.2 Fermented Milks -- 4.2.1 Yogurt -- 4.2.1.1 Effect of Probiotic Supplementation on Yogurt Properties -- 4.2.1.2 Potential Human Health Benefits of Supplementing Yogurts with Probiotics -- 4.2.2 Kefir -- 4.2.3 Cheese
Abstract:
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.
Local Note:
John Wiley and Sons
Electronic Access:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776406Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 598317-1001 | TP370.5 .M53 2023 | Searching... | Searching... |