03798cam a22005298i 45000010014000000030008000140050017000220060019000390070015000580080041000730400031001140200027001450200024001720200043001960200040002390200049002790200046003280200042003740200039004160200031004550350022004860350024005080500017005320720025005490720025005740720017005990820020006162450218006362640085008543000023009393360026009623370026009883380036010145201672010505880047027226500024027696500025027936500037028186500039028557000056028947000036029507000050029867000041030368560072030778560102031499990017032519780429322341FlBoTFG20260210180711.0m     o  d        cr cnu---unuuu200227s2020    onc     ob    001 0 eng    aOCoLC-PbengerdacOCoLC-P  a9780429322341q(ebook)  a0429322348q(ebook)  a9781000449013q(electronic bk. : EPUB)  a1000449017q(electronic bk. : EPUB)  a9781000444162q(electronic bk. : Mobipocket)  a1000444163q(electronic bk. : Mobipocket)  a9781000439311q(electronic bk. : PDF)  a1000439313q(electronic bk. : PDF)  z9781771888387q(hardcover)  a(OCoLC)1142099145  a(OCoLC-P)114209914500aTP248.65.F66 7aSCIx0000002bisacsh 7aTECx0120002bisacsh 7aTDCT2bicssc0 a664.001/57922300aFood microbiology and biotechnology :bsafe and sustainable food production /cedited by Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragan, José Luis Martínez-Hernández, Cristobal Noé Aguilar. 1aBurlington, ON, Canada ;aPalm Bay, Florida, USA :bApple Academic Press,c2020.  a1 online resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  a"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"--cProvided by publisher.  aOCLC-licensed vendor bibliographic record. 0aFoodxMicrobiology. 0aFoodxBiotechnology. 7aSCIENCE / General2bisacsh91310 7aTECHNOLOGY / Food Science2bisacsh1 aNevárez-Moorillón, Guadalupe Virginia,eeditor.1 aPrado-Barragan, Arely,eeditor.1 aMartínez-Hernández, José Luis,eeditor.1 aAguilar, Cristóbal Noé,eeditor.403Taylor & Francisuhttps://www.taylorfrancis.com/books/9780429322341423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf  c88911d88910