Food Biology Series
About the Book Series
The Food Biology Series aims at bringing all the aspects of microbe-food interactions together, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nutrification with nutraceuticals, food authenticity, food origin traceability, and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research, monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, and new interventions in biotechnological applications in food processing and development.
Pandemics and Innovative Food Systems
1st Edition
Edited
By Anil Kumar Anal
November 29, 2024
The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, ...
Encapsulation in Food Processing and Fermentation
1st Edition
Edited
By Steva Lević, Viktor Nedović, Branko Bugarski
October 09, 2024
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same ...
Authenticity of Foods of Plant Origin
1st Edition
Edited
By Konstantinos Kotsanopoulos
October 08, 2024
Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of ...
Bioactive Compounds in Fermented Foods: Health Aspects
1st Edition
Edited
By Amit Kumar Rai, Anu Appaiah K. A.
January 29, 2024
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of...
Mycotoxins in Food and Beverages: Innovations and Advances Part I
1st Edition
Edited
By Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
June 26, 2023
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in ...
Mycotoxins in Food and Beverages: Innovations and Advances, Part II
1st Edition
Edited
By Montet Didier, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
June 26, 2023
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in ...
Winemaking: Basics and Applied Aspects
1st Edition
Edited
By V. K. Joshi, Ramesh C. Ray
September 15, 2022
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the ...
Bread and Its Fortification: Nutrition and Health Benefits
1st Edition
Edited
By Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha
September 30, 2021
Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow ...
Acetic Acid Bacteria: Fundamentals and Food Applications
1st Edition
Edited
By Ilkin Yucel Sengun
March 31, 2021
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as ...
Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
1st Edition
Edited
By Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
March 31, 2021
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American ...
Fermented Foods, Part II: Technological Interventions
1st Edition
Edited
By Ramesh C. Ray, Didier Montet
March 31, 2021
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections ...
Fermented Meat Products: Health Aspects
1st Edition
Edited
By Nevijo Zdolec
March 31, 2021
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad ...