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Microbiology in Dairy Processing
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species iden...
Functional Food: Safety Aspects
The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge in a specific field. This book summarizes the important results from the meeting on "Functional Food: Safety Aspects", held at the Federal Research Center for Nutrition (Bundesforschungsanstalt für Ernährung, BFE) in Karlsruhe, attended by an outstanding faculty of internationally renowned experts from academia, industry and administration.
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Introduction to Food Toxicology
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. Solid-phase extraction, immunoassay, and LC/MS Mechanisms of regulation of xenobiotic activation and deactivation Developments in the modes of action and impact of natural toxins in food plants A comprehensive review of the issues surrounding dioxins The function of antioxidants and their toxicological aspects Acrylamide, its occurrence, toxicity and regulation on its use Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants Diet and drug interactions
Game Changer-Next Generation Sequencing and Its Impact on Food Microbiology
Advances in next-generation sequencing technologies (NGS) are revolutionizing the field of food microbiology. Microbial whole genome sequencing (WGS) can provide identification, characterization, and subtyping of pathogens for epidemiological investigations at a level of precision previously not possible. This allows for connections and source attribution to be inferred between related isolates that may be overlooked by traditional techniques. The archiving and global sharing of genome sequences allow for retrospective analysis of virulence genes, antimicrobial resistance markers, mobile genetic elements and other novel genes. The advent of high-throughput 16S rRNA amplicon sequencing, in co...
Postharvest Handling
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
Statistical Methods in Food and Consumer Research
Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Rese...
Bacteriophages
This volume provides detailed protocols for the isolation, enumeration, characterization of diverse bacteriophages, including both small and jumbo bacteriophages, from soil, fecal, municipal wastewater, and from food niche samples. Chapters highlight the diversity of bacteriophages in different environments, quantifications using culture and molecular techniques, protocols for isolation, interaction of bacteriophage proteins with host cells, and how to use bacteriophages to transfer foreign genetic elements to bacterial strains. In addition to the above, chapters feature the application of bacteriophages/bacteriophage-derived products. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips (in the Notes section) on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Bacteriophages: Methods and Protocols aims to ensure successful results in further study of this vital field.
Gram-positive phages: From isolation to application
Phage biology is one of the most significant and fundamental aspects of biological research and is often used as a platform for model studies relating to more complex biological entities. For this reason, phage biology has enjoyed focused attention and significant advances have been made in the areas of phage genomics, transcriptomics and the development and characterisation of phage-resistance mechanisms. In recent years, considerable research has been performed to increase our understanding of the interactions of these phages with their hosts using genomic, biochemical and structural approaches. Such multidisciplinary approaches are core to developing a full understanding of the processes ...
Nutri-Cereals
The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ...
