{"product_id":"microbes-in-the-food-industry-hardback-9781119775584","title":"Microbes in the Food Industry (Hardback) 9781119775584","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMicrobes in the Food Industry\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eNavnidhi Chhikara (Edited by), Chhikara (Author), Anil Panghal (Edited by), Anil Panghal (Author), Gaurav Chaudhary (Edited by), Gaurav Chaudhary (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119775584, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 23 May 2023\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e512 pages\u003cbr\u003e22.9 x 15.2 x 3 cm, 0.912 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eMicrobes in the Food Industry\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThis newest volume in the groundbreaking new series, \"Bioprocessing in Food Science,\" focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMicrobes in the Food Industry,\u003c\/i\u003e the latest volume in the series, \"Bioprocessing in Food Science,\" is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes.\u003c\/p\u003e \u003cp\u003eThe main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Microbiology: Fundamentals and Techniques 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRaina Jain, Prashant Bagade, Kalpana Patil-Doke and Ganesh Ramamurthi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Food Microbiology: A Historical Perspective 2\u003c\/p\u003e \u003cp\u003e1.3 Beneficial Microbes in Food 4\u003c\/p\u003e \u003cp\u003e1.4 Harmful Microbes in Food 8\u003c\/p\u003e \u003cp\u003e1.5 Classical Food Microbiological Techniques 16\u003c\/p\u003e \u003cp\u003e1.6 Advances in Food Microbiological Techniques 21\u003c\/p\u003e \u003cp\u003e1.7 Regulations Governing Food Microbiology 30\u003c\/p\u003e \u003cp\u003e1.8 Conclusions 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Fermented Foods in Health and Disease Prevention 39\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMonalisa Sahoo, Pramod Aradwad, Nikita Sanwal, Jatindra Kumar Sahu, Vivek Kumar and S. N. Naik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Fermentation 40\u003c\/p\u003e \u003cp\u003e2.2 Traditional Fermented Food 45\u003c\/p\u003e \u003cp\u003e2.3 Application of Fermentation to Food 45\u003c\/p\u003e \u003cp\u003e2.4 Effects of Fermentation on Nutrients 54\u003c\/p\u003e \u003cp\u003e2.5 Health Benefits of Fermented Foods and Beverages 60\u003c\/p\u003e \u003cp\u003e2.6 Food Safety and Quality Control 63\u003c\/p\u003e \u003cp\u003e2.7 Conclusions and Future Perspectives 66\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Probiotic Dairy Foods 87\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGökçe Eminoglu, H. Ceren Akal and H. Barbaros Ozer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 87\u003c\/p\u003e \u003cp\u003e3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms 90\u003c\/p\u003e \u003cp\u003e3.3 Probiotics in the Dairy Matrix 100\u003c\/p\u003e \u003cp\u003e3.4 Probiotic Dairy Products 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Dairy Probiotic Products 139\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCallebe Camelo Silva, Silvani Verruck, Marco Di Luccio, Tatiana C. Pimentel, Marcia Cristina Silva, Erick Almeida Esmerino and Adriano Gomes da Cruz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 140\u003c\/p\u003e \u003cp\u003e4.2 Fermented Milks 141\u003c\/p\u003e \u003cp\u003e4.3 Conclusions and Perspectives 190\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors 217\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eVishwajeet Gaikwad, Anil Panghal, Shubham Jadhav, Sunil Kundu, Namita Singh and Navnidhi Chhikara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 218\u003c\/p\u003e \u003cp\u003e5.2 Fermenter Design and Operations 220\u003c\/p\u003e \u003cp\u003e5.3 Fermenter Configuration 223\u003c\/p\u003e \u003cp\u003e5.4 Types of Fermenter 227\u003c\/p\u003e \u003cp\u003e5.5 Factors Influencing Operation of Fermenters 238\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Enzymes in Food Industry and Their Regulatory Oversight 249\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMegha Dhingra and Jasvir Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 250\u003c\/p\u003e \u003cp\u003e6.2 Production of Enzymes 250\u003c\/p\u003e \u003cp\u003e6.3 Applications of Enzymes in Food Industry 258\u003c\/p\u003e \u003cp\u003e6.4 Safety Evaluation of Enzymes 263\u003c\/p\u003e \u003cp\u003e6.5 Global Regulatory Frameworks 269\u003c\/p\u003e \u003cp\u003e6.6 Regulatory Framework in India 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Functional and Nutraceutical Potential of Fruits and Vegetables 275\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSamandeep Kaur, Umexi Rani and Parmjit Singh Panesar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 276\u003c\/p\u003e \u003cp\u003e7.2 Biochemistry of Fruits and Vegetables 277\u003c\/p\u003e \u003cp\u003e7.3 Nutritional Composition of Fruits and Vegetable By-Products 287\u003c\/p\u003e \u003cp\u003e7.4 Extraction of Bioactives from Fruits and Vegetables 288\u003c\/p\u003e \u003cp\u003e7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables 297\u003c\/p\u003e \u003cp\u003e7.5.1 Fermentation 297\u003c\/p\u003e \u003cp\u003e7.6 Fruits and Vegetable-Based Nutraceuticals 304\u003c\/p\u003e \u003cp\u003e7.7 Influence of Processing Methods on Functional Ingredients 307\u003c\/p\u003e \u003cp\u003e7.8 Influence of Storage on Functional Ingredients 309\u003c\/p\u003e \u003cp\u003e7.9 Future of Functional Foods 311\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes 321\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShivali Banerjee and Amit Arora\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 322\u003c\/p\u003e \u003cp\u003e8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes 322\u003c\/p\u003e \u003cp\u003e8.3 Valuable Commodities from Fruit and Vegetable Waste 325\u003c\/p\u003e \u003cp\u003e8.4 Technical Challenges, Economics and Future Prospective 339\u003c\/p\u003e \u003cp\u003e8.5 Conclusion 340\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Solid-State Fermentation 355\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eManish Tiwari, Rashmin Dhingani, Nandani Goyal, Bhavesh Joshi and R.V. Prasad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 356\u003c\/p\u003e \u003cp\u003e9.2 History of Solid-State Fermentation (SSF) 359\u003c\/p\u003e \u003cp\u003e9.3 Factors Affecting SSF 360\u003c\/p\u003e \u003cp\u003e9.4 Types of Solid-State Fermentation 365\u003c\/p\u003e \u003cp\u003e9.5 Application of SSF Carried Out on Inert Support Materials 368\u003c\/p\u003e \u003cp\u003e9.6 Modern Aspects of Solid-State Fermentation 373\u003c\/p\u003e \u003cp\u003e9.7 Challenges to SSF 384\u003c\/p\u003e \u003cp\u003e9.8 Conclusions 385\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Pigments Produced by Fungi and Bacteria from Extreme Environments 393\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGraciéle Cunha Alves de Menezes, Tiago Daniel Madureira de Medeiros, Igor Gomes de Oliveira Lima, Maurício Bernardo da Silva, Aline Cavalcanti de Queiroz, Alysson Wagner Fernandes Duarte, Valéria Maia de Oliveira, Luiz Henrique Rosa and Juliano Lemos Bicas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 394\u003c\/p\u003e \u003cp\u003e10.2 Extreme Environments 397\u003c\/p\u003e \u003cp\u003e10.3 Extremophilic Microorganisms 398\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Commercially Available Databases in Food Microbiology 441\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePriyanka Rohilla, Anju Kumari, Sapna Birania and Monika\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 442\u003c\/p\u003e \u003cp\u003e11.2 Functions of a Databases 442\u003c\/p\u003e \u003cp\u003e11.3 Need for Databases 443\u003c\/p\u003e \u003cp\u003e11.4 Predictive Microbiology in Foods 444\u003c\/p\u003e \u003cp\u003e11.5 Predictive Microbiology and Its Models 446\u003c\/p\u003e \u003cp\u003e11.6 Rapid Methods of Data Generation 448\u003c\/p\u003e \u003cp\u003e11.7 Predictive Models 449\u003c\/p\u003e \u003cp\u003e11.8 Guidelines for Modeling the Shelf Life of Foods 459\u003c\/p\u003e \u003cp\u003e11.9 Databases in Foods 460\u003c\/p\u003e \u003cp\u003e11.10 QMRA (Quantitative Microbial Risk Assessment) 462\u003c\/p\u003e \u003cp\u003e11.11 Other Databases 463\u003c\/p\u003e \u003cp\u003e11.12 Future Prospects 463\u003c\/p\u003e \u003cp\u003eReferences 464\u003c\/p\u003e \u003cp\u003eIndex 469\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52430938702104,"sku":"9781119775584","price":144.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119775584.jpg?v=1784765796","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/microbes-in-the-food-industry-hardback-9781119775584","provider":"Freshly Printed Books","version":"1.0","type":"link"}