بیوتکنولوژی میکروبی در فرآوری غذا و سلامت: پیشرفت‌ها، چالش‌ها و پتانسیل‌ها

"This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods or improving their stability in functional foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into innovative and emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products. With chapters from a group of international experts at the frontier of their fields in functional foods, food microbiology, and microbial biotechnology, this volume is an informative resource for researchers, teachers and students, food, nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries."-- Provided by publisher Action of Probiotic Microorganisms on Mycotoxin Decontamination in Milk and Milk Products / Katia Francine Wochner, Tânia Aparecida Becker-Algeri, Eliane Colla, and Deisy Alessandra Drunkler -- New Technological Trends in Probiotics Encapsulation for Their Stability Improvement in Functional Foods and Gastrointestinal Tract / Majid Nooshkam and Zahra Zareie -- Bioactive Peptides (BPs) as Functional Foods : Production Process, Techno-Functional Applications, Health Promoting Effects, and Safety Issues / Afshin Babazadeh, Majid Nooshkam, and Mahnaz Tabibiazar -- Probiotics in Fruits and Vegetables : Challenges, Legislation Issues, and Potential Health Benefits / Mamta Thakur, Deepak Kumar Verma, Sudhanshu Billoria, H. W. Deshpande, Ami R. Patel, and Geetanjali Kaushik -- Ice Cream as Probiotic Food and Its Potential Benefits in Human Health / Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, Vanessa Aparecida Marcolino, Vanessa Guimarães Alves Olher, and Adriano Gomes da Cruz -- Lactulose : A High Food Value-Added Compound and Its Industrial Application in Food / Majid Nooshkam and Zahra Zareie -- Innovation in Technology for Processing of Sheep and Goat Milk and Dairy Products : An Overview / Antonio José Trujillo and Bibiana Juan -- Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production / Kolawole Banwo, Omotade R. Ogunremi, and Adekemi T. Adesulu-Dahunsi -- Advanced Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products / Damanpreet Kaur, Sushma Gurumayum, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Navneet Kaur, Kajal Dhawan, and Ashwani Kumar -- Industrial Prospects of Bacterial Microcompartment Technologies / Shagun Rastogi and Chiranjit Chowdhury -- Management of Microbiological Hazards in the Food Processing Industries / Tejpal Dhewa and Anu Kumar Cover Half Title Title Page Copyright Page Dedication About the Editors Table of Contents Contributors Abbreviations Symbols Preface Part I: Probiotics and Their Metabolites: A Food Industry Perspective Chapter 1: Action of Probiotic Microorganisms on Mycotoxin Decontamination in Milk and Milk Products Chapter 2: New Technological Trends in Probiotics Encapsulation for Their Stability Improvement in Functional Foods and Gastrointestinal Tract Chapter 3: Bioactive Peptides (BPs) as Functional Foods: Production Process, Techno-Functional Applications, Health-Promoting Effects, and Safety Issues Part II: Probiotics and Potential Health Benefits Chapter 4: Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits Chapter 5: Ice Cream as Probiotic Food and Its Potential Benefits in Human Health Part III: Industrial Aspects of Microbial Food Technologies Chapter 6: Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food Chapter 7: Innovation in Technology for Processing of Sheep and Goat Milk and Dairy Products: An Overview Chapter 8: Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production Chapter 9: Advanced Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products Chapter 10: Industrial Prospects of Bacterial Microcompartment Technologies Chapter 11: Management of Microbiological Hazards in the Food Processing Industries Index Discusses the use of microbial biotechnology in food processing for nutritional health benefits in foods, focusing on probiotics and prebiotic-based foods. It provides a state-of-the art perspective on probiotics and their metabolites, and assesses the specific potential health benefits of probiotics in foods.