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Food Microbial Sustainability (Record no. 103707)

MARC details
000 -LEADER
fixed length control field 03966nam a22005055i 4500
001 - CONTROL NUMBER
control field 978-981-99-4784-3
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240821195038.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230923s2023 si | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9789819947843
-- 978-981-99-4784-3
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI045000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source thema
245 10 - TITLE STATEMENT
Title Food Microbial Sustainability
Subtitle : Integration of Food Production and Food Safety /
250 ## - EDITION
Edition statement 1st ed. 2023.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Singapore :
Name of producer, publisher, distributor, manufacturer Springer Nature Singapore :
-- Imprint: Springer,
Date of production, publication, distribution, manufacture, or copyright notice 2023.
300 ## - PHYSICAL DESCRIPTION
Physical description VIII, 333 p. 1 illus.
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
505 0# - CONTENTS
Contents 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 ## - ABSTRACT
Abstract 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 #0 - SUBJECT HEADINGS
Subject term Microbiology.
650 #0 - SUBJECT HEADINGS
Subject term Biology.
9 (RLIN) 5385
650 #0 - SUBJECT HEADINGS
Subject term Food science.
650 #0 - SUBJECT HEADINGS
Subject term Biotechnology.
9 (RLIN) 5393
650 #0 - SUBJECT HEADINGS
Subject term Medical microbiology.
650 14 - SUBJECT HEADINGS
Subject term Microbiology.
650 24 - SUBJECT HEADINGS
Subject term Biological Sciences.
650 24 - SUBJECT HEADINGS
Subject term Food Science.
650 24 - SUBJECT HEADINGS
Subject term Biotechnology.
9 (RLIN) 5393
650 24 - SUBJECT HEADINGS
Subject term Medical Microbiology.
700 1# - ADDED PERSONAL NAME
Added personal author Karnwal, Arun.
Relator term editor.
700 1# - ADDED PERSONAL NAME
Added personal author Mohammad Said Al-Tawaha, Abdel Rahman.
Relator term editor.
710 2# - ADDED CORPORATE NAME
Added corporate author SpringerLink (Online service)
856 ## - ONLINE RESOURCE
Uniform Resource Identifier <a href="#gotoholdings">#gotoholdings</a>
Link text Access resource
245 ## - TITLE STATEMENT
Medium [E-Book]
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
912 ## -
-- ZDB-2-SBL
912 ## -
-- ZDB-2-SXB
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Date last seen Uniform Resource Identifier Price effective from Koha item type
        Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Online 02/05/2024 Springer BiomedLifeSc_2023   02/05/2024 https://go.openathens.net/redirector/nhs?url=https://doi.org/10.1007/978-981-99-4784-3 02/05/2024 Electronic book