دانلود کتاب Food Microbiology and Biotechnology: Safe and Sustainable Food Production

فهرست مطالب :

Cover Half Title Title Page Copyright Page About the Editors Contents Contributors Abbreviations Preface Introduction Part I: Food Microbiology 1. Hurdle Technologies for the Control of Microbial Growth in Food 2. Production of Microbiologically Safe Fruits and Vegetables 3. Sustainable Production of Innocuous Seafood 4. Microbiological Quality and Food Safety Challenges in the Meat Industry 5. Fermentation as a Preservation Strategy in Foods 6. Food Preservation Using Plant-Derived Compounds 7. Lactic Acid Bacteria in Preservation and Functional Foods 8. Fermented Milks: Quality Foods with Potential for Human Health 9. Training in Food Safety Practices and Food Manufacturing for Safe Food Production Part II: Food Biotechnology 10. Production, Recovery, and Application of Invertases and Lipases 11. Recent Advances in the Bioconversion of 2-Phenylethanol Through Biotechnological Processes for Using as a Natural Food Additive 12. Natural Antimicrobials from Vegetable By-Products: Extraction, Bioactivity, and Stability 13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive Compounds 14. Lipids as Components for Formulation of Functional Foods: Recent Trends 15. Milk-Clotting Enzymes: S. elaeagnifolium as an Alternative Source 16. Pomegranate (Punica granatum L.) Nutritional and Functional Properties 17. Biomass Fractionation to Bio-Based Products in Terms of Biorefinery Concept Index