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Food Biopreservation
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Antimicrobials in Food Science and Technology
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and valu...
Exploring Microorganisms
Exploring Microorganisms: Recent Advances in Applied Microbiology, contains a selection of papers presented at the VII International Conference on Environmental, Industrial and Applied Microbiology - BioMicroWorld2017 (Madrid, Spain). This book offers the outcomes of completed and outgoing research works and experiences of several microbiology research groups across the world. The volume is divided into the following sections: * Agriculture, Soil, Forest Microbiology * Environmental, Marine, Aquatic Microbiology. Geomicrobiology * BBB - Biodeterioration, Biodegratation, Bioremediation * Microbiology of Food and Animal Feed * Industrial Microbiology * Microbial Production of High-Value Products: Drugs, Chemicals, Fuels, Electricity ... * Biotechnologically Relevant Enzymes and Proteins * Medical, Veterinary and Pharmaceutical Microbiology * Antimicrobial Agents and Chemotherapy. Antimicrobial Resistance * Biofilms * Microbial Physiology, Genetics, Evolution and Adaptation Readers will find this book a useful opportunity to keep up with the latest research results, insights and advances in the microbiology field.
Molecular Techniques in the Microbial Ecology of Fermented Foods
With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Food Biopreservation
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Message of the President of the United States, of March 20, 1866
Reprint of the original, first published in 1866.
