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Microbial Biotechnology in Food Processing and Health
Advances, Challenges, and Potential
Application of Microbial Biotechnology in Food Processing
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.
Beneficial Microbes and Food Safety
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.
Development of Novel Probiotics
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.
Emerging Technologies in Food Microbiology
The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.
