Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

ISBN-13: 9781771887199 / Angielski / Twarda / 2019 / 264 str.

Monica Chavez-Gonzalez; Jose Juan Buenrostro-Figueroa; Cristobal N. Aguilar

Opis

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.

Spis treści

Valorization of Agroindustrial By-Products: Biotechnological Processes for Extraction of Phenolic Compounds Arely Prado-Barragán et al.  Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology I. Sepúlveda et al.  Production of β-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 María G. Hernández-Ángel et al.  Biotechnology Importance of Pomegranate (Punica granatum L.) and the Use of the Peel as Agro-Industrial By-Product René Díaz-Herrera, Janeth Ventura, and Cristóbal N. Aguilar  Technological Advances in the Production of Phytases José Daniel García García 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. García-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