| 書(shū)目名稱 | Food Microbial Sustainability |
| 副標(biāo)題 | Integration of Food |
| 編輯 | Arun Karnwal,Abdel Rahman Mohammad Said Al-Tawaha |
| 視頻video | http://file.papertrans.cn/346/345013/345013.mp4 |
| 概述 | Provides new insights regarding the use of microbes and their beneficial role for food production.Discusses and compares strategies for food quality development and food safety.Considers many factors |
| 圖書(shū)封面 |  |
| 描述 | .This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.. |
| 出版日期 | Book 2023 |
| 關(guān)鍵詞 | Fermentation; Food processing; Food technology; functional foods; next-generation probiotics; superfood; s |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-99-4784-3 |
| isbn_softcover | 978-981-99-4786-7 |
| isbn_ebook | 978-981-99-4784-3 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
|Archiver|手機(jī)版|小黑屋|
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