Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential

ISBN-13: 9781774637289 / Angielski / Twarda / 2022 / 362 str.

Verma, Deepak Kumar

Opis

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.

Spis treści

PART I: PROBIOTICS AND THEIR METABOLITES: A FOOD INDUSTRY PERSPECTIVE  1. Action of Probiotic Microorganisms on Mycotoxin Decontamination in Milk and Milk Products  2. New Technological Trends in Probiotics Encapsulation for Their Stability Improvement in Functional Foods and Gastrointestinal Tract  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  4. Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits  5. Ice Cream as Probiotic Food and Its Potential Benefits in Human Health  PART III: INDUSTRIAL ASPECTS OF MICROBIAL FOOD TECHNOLOGIES  6. Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food  7. Innovation in Technology for Processing of Sheep and Goat Milk and Dairy Products: An Overview  8. Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production  9. Advance Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products  10. Industrial Prospects of Bacterial Microcompartment Technologies  11. Management of Microbiological Hazards in the Food Processing Industries