Microbes in the Food Industry
eBook - PDF

Microbes in the Food Industry

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Microbes in the Food Industry

About this book

Microbes in the Food Industry

This newest volume in the groundbreaking new series, "Bioprocessing in Food Science, " focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals.

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.

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Yes, you can access Microbes in the Food Industry by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary, Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Contents
  5. Preface
  6. Chapter 1 Food Microbiology: Fundamentals and Techniques
  7. Chapter 2 Fermented Foods in Health and Disease Prevention
  8. Chapter 3 Probiotic Dairy Foods
  9. Chapter 4 Dairy Probiotic Products
  10. Chapter 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors
  11. Chapter 6 Enzymes in Food Industry and Their Regulatory Oversight
  12. Chapter 7 Functional and Nutraceutical Potential of Fruits and Vegetables
  13. Chapter 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes
  14. Chapter 9 Solid-State Fermentation
  15. Chapter 10 Pigments Produced by Fungi and Bacteria from Extreme Environments
  16. Chapter 11 Commercially Available Databases in Food Microbiology
  17. Index
  18. EULA