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Fermented Milk and Dairy Products
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th
Rumen Microbiology: From Evolution to Revolution
This book offers an in-depth description of different groups of microbes (i.e. bacteria, protozoa, fungi and viruses) that exist in the rumen microbial community, and offers an overview of rumen microbiology, the rumen microbial ecosystem of domesticated ruminants, and rumen microbial diversity. It provides the latest concepts on rumen microbiology for scholars, researchers and teachers of animal and veterinary sciences. With this goal in mind, throughout the text we focus on specific areas related to the biology and complex interactions of the microbes in rumen, integrating significant key issues in each respective area. We also discuss rumen manipulation with plant secondary metabolites, m...
Nutritional Science and Technology
NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and ed...
Oils and Fats as Raw Materials for Industry
OILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some ch...
Nonthermal Food Engineering Operations
NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. “Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extra...
Nonthermal Food Processing, Safety, and Preservation
NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of al...
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
Valorization of Food Processing By-Products
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the s
Microbiome-Gut-Brain Axis
The book highlights the importance of prebiotics, probiotics and synbiotics in the signalling mechanism between gut microbiota and brain, also referred to as the gut-brain axis. A stable gut microbiota is essential for normal gut physiology and overall health, since it assists in proper signalling along the brain–gut axis. The book describes how the cross talks between gut microbiota and brain, not only regulate gastro-intestinal functions but also ensure proper functioning of cognitive behaviour and immunological functions. The various chapters describe probiotic microorganisms that colonize gastrointestinal tract and provide an array of health benefits to the host. It further elaborates about certain non-digestible oligosaccharides (prebiotics) are easily fermented by specialist microbes in the gut, to produce health-promoting metabolites and inhibit the growth of pathogenic bacteria. This book is useful for students, researchers and scientists in the field of microbiology, food science and nutrition. It is also meant for industry experts involved in developing nutraceuticals.
