| Description |
1 online resource (xxiv, 307 pages) |
| Contents |
Starter Culture and Probiotic Bacteria in Dairy Food Products / Deepak Kumar Verma, Ami Patel, J.B. Prajapati, Mamta Thakur, Alaa Jabbar Abd Al-Manhel, and Prem Prakash Srivastav -- Starter Cultures: Classification, Traditional Production Technology and Potential Role in the Cheese Manufacturing Industry / Mohamed Eid Shenana and Ami Patel -- Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them Against Bacteriophages / Vasilica Barbu, Cătălin Iancu, Daniela Borda, and Anca Ioana Nicolau -- Comparative Study of the Development and Probiotic Protection in Food Matrices / Fernanda Silva Farinazzo, Paulo Terumitsu Saito, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Marsilvio Lima de Moraes Filho, Marli Busanello, Karla Bigetti Guergoletto, and Sandra Garcia -- Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities / Essodolom Taale, Bouraïma Djery, Haziz Sina, Essozimna Kogno, Simplice D. Karou, Alfred S. Traore, Lamine Baba-Moussa, Aly Savadogo, and Yaovi Ameyapoh -- Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization / Gemilang Lara Utama, Faysa Utba, Widia Dwi Lestari, Herlina, and Roostita Balia -- Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus / Deepak Kumar Verma, Balaram Mohapatra, Chanchal Kumar, Neha Bajwa, Kumari Shanti Kiran, G. Kimmy, Ashish Baldi, Ami Patel, Barkha Singhal, Alaa Kareem Niamah, and Prem Prakash Srivastav |
| Summary |
"This book, Microbiology for Food and Health: Technological Developments and Advances highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms; and more. Also considered in the volume are advanced analytical and technological approaches, such as molecular techniques for the detection of lactic acid bacteria from food matrix as well as foodborne pathogens. It also looks at environmentally friendly approaches for the utilization of liquid and solid food wastes. With chapters from international contributors at the forefront of the food microbiology, functional foods, and microbial technology industries, this important resource provides an abundance of accessible information for a wide audience, including researchers, teachers, students, and food, nutrition, and health practitioners."-- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Ami R. Patel, PhD, as an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India. Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur, West Bengal, India. Balaram Mohapatra is a biological science professional and is currently a PhD Research Scholar in the Department of Biotechnology at the Indian Institute of Technology Kharagpur, West Bengal, India. Alaa Kareem Niamah, PhD, is working as Assistant Professor in the Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq |
|
Description based on online resource; title from digital title page (viewed on April 14, 2020) |
| Subject |
Dairy microbiology.
|
|
Food -- Microbiology.
|
|
Food Microbiology
|
|
SCIENCE -- General.
|
|
SCIENCE -- Life Sciences -- Biology -- Microbiology.
|
|
TECHNOLOGY -- Food Science.
|
|
Dairy microbiology
|
|
Food -- Microbiology
|
| Form |
Electronic book
|
| Author |
Verma, Deepak Kumar, 1986- editor.
|
|
Patel, Ami R., editor.
|
|
Srivastav, Prem Prakash, editor.
|
|
Mohapatra, Balaram, editor.
|
|
Niamah, Alaa Kareem, editor.
|
| LC no. |
2019050288 |
| ISBN |
9781000007251 |
|
0429276176 |
|
9781000013788 |
|
1000007251 |
|
9781000000429 |
|
1000013782 |
|
9780429276170 |
|
1000000427 |
|
