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Microbes in food and health

Abdel-Aziz, Shadia Mohammad.

Microbes in food and health

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Microbes in food and healthedited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron.
其他作者:	Garg, Neelam.
出版者:	Cham :Springer International Publishing :2016.
面頁冊數:	x, 362 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodMicrobiology.
電子資源:	http://dx.doi.org/10.1007/978-3-319-25277-3
ISBN:	9783319252773$q(electronic bk.)

Microbes in food and health
Microbes in food and health[electronic resource] /edited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron. - Cham :Springer International Publishing :2016. - x, 362 p. :ill., digital ;24 cm.

Non Dairy Functional Foods: Potential of Probiotics -- Impact of Probiotics and Gut Microbiota on Host Behavior -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- Oxidative Stress: Role of Natural Antioxidant Compounds -- Medicinal Importance of Mangrove Plants -- Health Benefits and Possible Risks of Herbal Medicine -- Health Benefits of Trace Elements in Human Diseases -- Fortified Foods and Medicinal Plants as Immunomodulators -- Health Benefits of Probiotics Consumption -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America -- Listeria monocytogenes in Milk Products -- Listeria species: Re-emerging Pathogen in Drinking Water Utilities -- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood -- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

ISBN: 9783319252773$q(electronic bk.)

Standard No.: 10.1007/978-3-319-25277-3doiSubjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Microbes in food and health
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245 0 0 $a Microbes in food and health $h [electronic resource] / $c edited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron.
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505 0 $a Non Dairy Functional Foods: Potential of Probiotics -- Impact of Probiotics and Gut Microbiota on Host Behavior -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- Oxidative Stress: Role of Natural Antioxidant Compounds -- Medicinal Importance of Mangrove Plants -- Health Benefits and Possible Risks of Herbal Medicine -- Health Benefits of Trace Elements in Human Diseases -- Fortified Foods and Medicinal Plants as Immunomodulators -- Health Benefits of Probiotics Consumption -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America -- Listeria monocytogenes in Milk Products -- Listeria species: Re-emerging Pathogen in Drinking Water Utilities -- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood -- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.
520 $a This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
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