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Food Microbial Sustainability : Integration of Food Production and Food Safety
US $337,99
CircaEUR 296,35
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Spedizione:
US $5,22 (circa EUR 4,58) USPS Media MailTM.
Oggetto che si trova a: San Diego, California, Stati Uniti
Consegna:
Consegna prevista tra il lun 4 ago e il gio 7 ago a 94104
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Numero oggetto eBay:127201620671
Specifiche dell'oggetto
- Condizione
- Signed
- No
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Inscribed
- No
- Intended Audience
- Adults
- Vintage
- No
- Personalize
- No
- Type
- NA
- Item Height
- 1 in
- Personalized
- No
- Country/Region of Manufacture
- Singapore
- ISBN
- 9789819947836
Informazioni su questo prodotto
Product Identifiers
Publisher
Springer
ISBN-10
9819947839
ISBN-13
9789819947836
eBay Product ID (ePID)
16061456146
Product Key Features
Book Title
Food Microbial Sustainability : Integration of Food Production and Food Safety
Number of Pages
VIII, 333 Pages
Language
English
Topic
Life Sciences / Microbiology, Food Science, Life Sciences / General
Publication Year
2023
Illustrator
Yes
Genre
Technology & Engineering, Science
Format
Hardcover
Dimensions
Item Weight
26.2 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
664.001579
Table Of Content
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.
Synopsis
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.
LC Classification Number
QR
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