000			04932cam a2200361 i 4500
003			BD-ChVAS
005			20250316105819.0
008			220322s2023 flua b 001 0 eng
020			_a9781774637289 _q(hardback)
020			_a9781774637432 _q(paperback)
020			_z9781003277415 _q(ebook)
040			_aBD-ChVAS _beng _eBD-ChVAS _cBD-ChVAS _dBD-ChVAS
082	0	0	_a579.16 _223 _bVEM
100			_aVerma, Deepak Kumar, _93580
245	0	0	_aMicrobial biotechnology in food processing and health : _badvances, challenges, and potential / _cedited by Deepak Kumar Verma, Ami R. Patel, PhD, Sudhanshu Billoria, PhD, Geetanjali Kaushik, PhD, Maninder Kaur, PhD.
250			_aFirst edition.
260			_aNew York : _bCRC Press ; _cc2023.
300			_axxvi, 362 pages : _billustrations ; _c25 cm.
504			_aIncludes bibliographical references and index.
505	0		_aAction 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.
520			_a"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"--
650	1	2	_aFood Microbiology _91359
650	2	2	_aDietary Supplements _xmicrobiology _93581
650	2	2	_aFood-Processing Industry _92065
650	2	2	_aFunctional Food _xmicrobiology _93582
650	2	2	_aFood Technology _92064
700	1		_aPatel, Ami R., _eeditor. _93583
700	1		_aBilloria, Sudhanshu, _eeditor. _93584
700	1		_aKaushik, Geetanjali, _eeditor. _93585
700	1		_aKaur, Maninder, _eeditor. _93586
776	0	8	_iOnline version: _tMicrobial biotechnology in food processing and health _bFirst edition. _dPalm Bay, FL : Apple Academic Press, 2023 _z9781003277415 _w(DLC) 2022013605
942			_2ddc _cBK
999			_c3334 _d3334