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Food microbiology and biotechnologysafe and sustainable food production /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food microbiology and biotechnologyedited by Guadalupe Virginia Nevárez-Moorillón ... [et al.].
其他題名:	safe and sustainable food production /
其他作者:	Nevárez-Moorillón, Guadalupe Virginia.
出版者:	Burlington, ON, Canada ;Apple Academic Press,c2020.
面頁冊數:	1 online resource.
標題:	FoodMicrobiology.
電子資源:	https://www.taylorfrancis.com/books/9780429322341
ISBN:	9780429322341$q(ebook)

Food microbiology and biotechnologysafe and sustainable food production /
Food microbiology and biotechnologysafe and sustainable food production /[electronic resource] :edited by Guadalupe Virginia Nevárez-Moorillón ... [et al.]. - Burlington, ON, Canada ;Apple Academic Press,c2020. - 1 online resource.

Includes bibliographical references and index.

"Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology, provides qualitative and quantitative information on new techniques in food microbiology and biotechnology, considers techniques to retain and enhance the nutritional quality of foods, looks at the challenges in providing safe food products by providing information on novel methods and strategies"--

ISBN: 9780429322341$q(ebook)Subjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664.001/579

Food microbiology and biotechnologysafe and sustainable food production /
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245 0 0 $a Food microbiology and biotechnology $h [electronic resource] : $b safe and sustainable food production / $c edited by Guadalupe Virginia Nevárez-Moorillón ... [et al.].
260 $a Burlington, ON, Canada ; $a Palm Bay, Fl., USA : $b Apple Academic Press, $c c2020.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a "Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology, provides qualitative and quantitative information on new techniques in food microbiology and biotechnology, considers techniques to retain and enhance the nutritional quality of foods, looks at the challenges in providing safe food products by providing information on novel methods and strategies"-- $c Provided by publisher.
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