國立虎尾科技大學 |

Food microbial sustainability = integration of food production and food safety /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food microbial sustainability/ edited by Arun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha.
其他題名:	integration of food production and food safety /
其他作者:	Al-Tawaha, Abdel Rahman Mohammad.
出版者:	Singapore :Springer Nature Singapore : : 2023.,
面頁冊數:	viii, 333 p. :ill., digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Medical Microbiology. -
電子資源:	https://doi.org/10.1007/978-981-99-4784-3
ISBN:	9789819947843

Food microbial sustainability = integration of food production and food safety /
Food microbial sustainabilityintegration of food production and food safety /[electronic resource] :edited by Arun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha. - Singapore :Springer Nature Singapore :2023. - viii, 333 p. :ill., digital ;24 cm.

Chapter 1. Role of Microorganisms in the Food Industry -- Chapter 2. Farming Microbes for Sustainable Food Production -- Chapter 3. Role of Microbes in Sustainable Food Preservation -- Chapter 4. Food Fermentation: Role of Microorganisms in Food Production -- Chapter 5. Benefaction of Probiotics for Human Health -- Chapter 6. Algal Protein: Future of Sustainable Food -- Chapter 7. Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production -- Chapter 8. Lactic Acid Bacteria as a Source of Functional Ingredients -- Chapter 9. Applications of Microbial Enzymes in the Food Industry -- Chapter 10. Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability -- Chapter 11. Sustainable Use of Microbes in Beverage Production -- Chapter 12. Economic Importance of Microorganism in Food Processing -- Chapter 13. Microbial Bioinformatics Approach in Food Science -- Chapter 14. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability -- Chapter 15. Microbiome as a Key Player in Sustainable Food and Food Safety.

This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.

ISBN: 9789819947843

Standard No.: 10.1007/978-981-99-4784-3doiSubjects--Topical Terms:

668401
Medical Microbiology.

LC Class. No.: S494.5.S86

Dewey Class. No.: 338.1

Food microbial sustainability = integration of food production and food safety /
LDR:03303nam a2200325 a 4500 001 1116604
003 DE-He213
005 20230923060246.0
006 m d
007 cr nn 008maaau
008 240124s2023 si s 0 eng d
020 $a 9789819947843 $q (electronic bk.)
020 $a 9789819947836 $q (paper)
024 7 $a 10.1007/978-981-99-4784-3 $2 doi
035 $a 978-981-99-4784-3
040 $a GP $c GP
041 0 $a eng
050 4 $a S494.5.S86
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 338.1 $2 23
090 $a S494.5.S86 $b F686 2023
245 0 0 $a Food microbial sustainability $h [electronic resource] : $b integration of food production and food safety / $c edited by Arun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha.
260 $a Singapore : $c 2023. $b Springer Nature Singapore : $b Imprint: Springer,
300 $a viii, 333 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Role of Microorganisms in the Food Industry -- Chapter 2. Farming Microbes for Sustainable Food Production -- Chapter 3. Role of Microbes in Sustainable Food Preservation -- Chapter 4. Food Fermentation: Role of Microorganisms in Food Production -- Chapter 5. Benefaction of Probiotics for Human Health -- Chapter 6. Algal Protein: Future of Sustainable Food -- Chapter 7. Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production -- Chapter 8. Lactic Acid Bacteria as a Source of Functional Ingredients -- Chapter 9. Applications of Microbial Enzymes in the Food Industry -- Chapter 10. Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability -- Chapter 11. Sustainable Use of Microbes in Beverage Production -- Chapter 12. Economic Importance of Microorganism in Food Processing -- Chapter 13. Microbial Bioinformatics Approach in Food Science -- Chapter 14. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability -- Chapter 15. Microbiome as a Key Player in Sustainable Food and Food Safety.
520 $a This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.
650 2 4 $a Medical Microbiology. $3 668401
650 2 4 $a Biotechnology. $3 554955
650 2 4 $a Food Science. $3 673136
650 2 4 $a Biological Sciences. $3 790542
650 1 4 $a Microbiology. $3 591510
650 0 $a Food supply. $3 564152
650 0 $a Food handling. $3 581290
650 0 $a Sustainable agriculture. $3 564153
700 1 $a Al-Tawaha, Abdel Rahman Mohammad. $3 1430043
700 1 $a Karnwal, Arun. $3 1430042
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-99-4784-3
950 $a Biomedical and Life Sciences (SpringerNature-11642)