000 03966nam a22005055i 4500
001 978-981-99-4784-3
003 DE-He213
005 20240821195038.0
007 cr nn 008mamaa
008 230923s2023 si | s |||| 0|eng d
020 _a9789819947843
_9978-981-99-4784-3
024 7 _a10.1007/978-981-99-4784-3
_2doi
072 7 _aPSG
_2bicssc
072 7 _aSCI045000
_2bisacsh
072 7 _aPSG
_2thema
245 1 0 _aFood Microbial Sustainability
_b : Integration of Food Production and Food Safety /
250 _a1st ed. 2023.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2023.
300 _aVIII, 333 p. 1 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aChapter 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 _aThis 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 _aMicrobiology.
650 0 _aBiology.
_95385
650 0 _aFood science.
650 0 _aBiotechnology.
_95393
650 0 _aMedical microbiology.
650 1 4 _aMicrobiology.
650 2 4 _aBiological Sciences.
650 2 4 _aFood Science.
650 2 4 _aBiotechnology.
_95393
650 2 4 _aMedical Microbiology.
700 1 _aKarnwal, Arun.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aMohammad Said Al-Tawaha, Abdel Rahman.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
856 _u#gotoholdings
_yAccess resource
912 _aZDB-2-SBL
912 _aZDB-2-SXB
245 _h[E-Book]
999 _c103707
_d103707