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.
Food Molecular Microbiology
1st Edition
Edited
By Spiros Paramithiotis, Jayanta Kumar Patra
March 31, 2021
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, ...
Food Traceability and Authenticity: Analytical Techniques
1st Edition
Edited
By Didier Montet, Ramesh C. Ray
March 31, 2021
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import...
Foodborne Pathogens and Food Safety
1st Edition
Edited
By Md. Latiful Bari, Dike O. Ukuku
March 31, 2021
Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other ...
Lactic Acid Fermentation of Fruits and Vegetables
1st Edition
Edited
By Spiros Paramithiotis
March 31, 2021
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which ...
Microbial Enzyme Technology in Food Applications
1st Edition
Edited
By Ramesh C. Ray, Cristina M. Rosell
March 31, 2021
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade ...
Seafood Safety and Quality
1st Edition
Edited
By Md. Latiful Bari, Koji Yamazaki
March 31, 2021
Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants ...
Authenticity of Foods of Animal Origin
1st Edition
By Ioannis Sotirios Arvanitoyannis
December 18, 2020
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These ...
Fermented Foods, Part I: Biochemistry and Biotechnology
1st Edition
Edited
By Didier Montet, Ramesh C. Ray
December 18, 2020
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food ...
Microorganisms and Fermentation of Traditional Foods
1st Edition
Edited
By Ramesh C. Ray, Montet Didier
August 21, 2014
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and ...