The Food Biology Series aims at bringing all the aspects of microbe-food interactions together, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nutrification with nutraceuticals, food authenticity, food origin traceability, and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research, monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, and new interventions in biotechnological applications in food processing and development.
Edited
By Ramesh C. Ray, Didier Montet
March 21, 2017
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections ...
Edited
By Ramesh C. Ray, Cristina M. Rosell
November 28, 2016
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade ...
Edited
By Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
September 07, 2016
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American ...
Edited
By Spiros Paramithiotis
October 27, 2016
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which ...
Edited
By Didier Montet, Ramesh C. Ray
December 22, 2015
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food ...
Edited
By Md. Latiful Bari, Dike O. Ukuku
December 22, 2015
Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other ...
By Ioannis Sotirios Arvanitoyannis
December 18, 2015
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These ...
Edited
By Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha
September 22, 2015
Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow ...
Edited
By Ramesh C. Ray, Montet Didier
August 21, 2014
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and ...