Food Microbial Sustainability
portes grátis
Food Microbial Sustainability
Integration of Food Production and Food Safety
Mohammad Said Al-Tawaha, Abdel Rahman; Karnwal, Arun
Springer Verlag, Singapore
09/2023
333
Dura
Inglês
9789819947836
15 a 20 dias
Descrição não disponível.
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.
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Fermentation;Food processing;Food technology;functional foods;next-generation probiotics;superfood;sustainability;food safety
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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
