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Title Food microbiology and biotechnology : safe and sustainable food production / edited by Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragan, José Luis Martínez-Hernández, Cristobal Noé Aguilar
Published Burlington, ON, Canada ; Palm Bay, Florida : Apple Academic Press Inc., [2020]
Online access available from:
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Description 1 online resource (xxxi, 446 pages) : illustrations
Summary "Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology, provides qualitative and quantitative information on new techniques in food microbiology and biotechnology, considers techniques to retain and enhance the nutritional quality of foods, looks at the challenges in providing safe food products by providing information on novel methods and strategies"-- Provided by publisher
Bibliography Includes bibliographical references and index
Notes Guadalupe Virginia Nevr̀ez-Moorillón, PhD, is a bacteriological chemist. She has been a full time Professor at the School of Chemical Sciences, Autonomous University of Chihuahua, Mexico, for the last 30 years. Arely Prado-Barragan, PhD, is a Research Professor at Autonomous Metropolitan University, Iztapalapa Campus (UAMI), Mexico, where she is a member of the research group in solid-state fermentation of the Department of Biotechnology. José Luis Martínez-Hernǹdez, PhD, is a Research Scientist and Full Professor at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. Cristobal N. Aguilar, PhD, is Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, México
Description based on online resource; title from digital title page (viewed on June 30, 2020)
Subject Food -- Biotechnology.
Food -- Microbiology.
Food -- Biotechnology.
Food -- Microbiology.
SCIENCE / General
TECHNOLOGY / Food Science
Form Electronic book
Author Aguilar, Cristóbal Noé, editor.
Martínez-Hernández, José Luis, editor.
Nevárez-Moorillón, Guadalupe Virginia, editor.
Prado-Barragan, Arely, editor.
LC no. 2020010194
ISBN 0429322348