راهنمای تحقیق در علم و فناوری غذا: جلد ۲: بیوتکنولوژی و میکروبیولوژی غذا

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more. Content: Valorization of Agroindustrial By-Products: Biotechnological Processes for Extraction of Phenolic Compounds Arely Prado-Barragan et al. Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology I. Sepulveda et al. Production of ss-Glucosidase in Solid State Cultures and Its Application in the Food Industry Marisol Cruz-Requenab et al Pigmented-Grain Corn in Mexico: Importance and Potential Risks Maria G. Hernandez-Angel et al. Biotechnology Importance of Pomegranate (Punica granatum L.) and the Use of the Peel as Agro-Industrial By-Product Rene Diaz-Herrera, Janeth Ventura, and Cristobal N. Aguilar Technological Advances in the Production of Phytases Jose Daniel Garcia Garcia et al. Phytochemical Molecules from Food Wastes and Desert Plants for Control of Food-Borne Pathogen Bacteria Rosario Estrada-Mendoza et al Advances and Opportunities of Anaerobic Bioconversion of Citrus Wastes Alfredo I. Garcia-Galindo et al. A Comprehensive Review on Essential Oil Nanoemulsions as an Alternative to Control Microbial Pathogenicity J. S. Swathy, Amitava Mukherjee, and Natarajan Chandrasekaran The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics Volume 2 of the 3-volume set focuses on food biotechnology and microbiology. The chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food wastes, control of food-borne pathogen bacteria, and more. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.