03785cam a22005298i 4500 9780429322341 FlBoTFG 20260210180711.0 m o d cr cnu---unuuu 200227s2020 onc ob 001 0 eng OCoLC-P eng rda OCoLC-P 9780429322341 (ebook) 0429322348 (ebook) 9781000449013 (electronic bk. : EPUB) 1000449017 (electronic bk. : EPUB) 9781000444162 (electronic bk. : Mobipocket) 1000444163 (electronic bk. : Mobipocket) 9781000439311 (electronic bk. : PDF) 1000439313 (electronic bk. : PDF) 9781771888387 (hardcover) (OCoLC)1142099145 (OCoLC-P)1142099145 TP248.65.F66 SCI 000000 bisacsh TEC 012000 bisacsh TDCT bicssc 664.001/579 23 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. Burlington, ON, Canada ; Palm Bay, Florida, USA : Apple Academic Press, 2020. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier "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. OCLC-licensed vendor bibliographic record. Food Microbiology. Food Biotechnology. SCIENCE / General bisacsh 1310 TECHNOLOGY / Food Science bisacsh Nevárez-Moorillón, Guadalupe Virginia, editor. Prado-Barragan, Arely, editor. Martínez-Hernández, José Luis, editor. Aguilar, Cristóbal Noé, editor. Taylor & Francis https://www.taylorfrancis.com/books/9780429322341 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf 88911 88910