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001481227 001__ 1481227
001481227 003__ OCoLC
001481227 005__ 20231031003328.0
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001481227 008__ 230928s2023\\\\si\a\\\\o\\\\\000\0\eng\d
001481227 020__ $$a9789819947843$$q(electronic bk.)
001481227 020__ $$a9819947847$$q(electronic bk.)
001481227 020__ $$z9789819947836
001481227 0247_ $$a10.1007/978-981-99-4784-3$$2doi
001481227 035__ $$aSP(OCoLC)1400075383
001481227 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP
001481227 049__ $$aISEA
001481227 050_4 $$aS494.5.S86
001481227 08204 $$a338.1$$223/eng/20230928
001481227 24500 $$aFood microbial sustainability :$$bintegration of food production and food safety /$$cArun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha, editors.
001481227 264_1 $$aSingapore :$$bSpringer,$$c[2023]
001481227 300__ $$a1 online resource (viii, 333 pages) :$$billustrations
001481227 336__ $$atext$$btxt$$2rdacontent
001481227 337__ $$acomputer$$bc$$2rdamedia
001481227 338__ $$aonline resource$$bcr$$2rdacarrier
001481227 5050_ $$aChapter 1. Role of Microorganisms in the Food Industry -- Chapter 2. Farming Microbes for Sustainable Food Production -- Chapter 3. Role of Microbes in Sustainable Food Preservation -- Chapter 4. Food Fermentation: Role of Microorganisms in Food Production -- Chapter 5. Benefaction of Probiotics for Human Health -- Chapter 6. Algal Protein: Future of Sustainable Food -- Chapter 7. Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production -- Chapter 8. Lactic Acid Bacteria as a Source of Functional Ingredients -- Chapter 9. Applications of Microbial Enzymes in the Food Industry -- Chapter 10. Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability -- Chapter 11. Sustainable Use of Microbes in Beverage Production -- Chapter 12. Economic Importance of Microorganism in Food Processing -- Chapter 13. Microbial Bioinformatics Approach in Food Science -- Chapter 14. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability -- Chapter 15. Microbiome as a Key Player in Sustainable Food and Food Safety.
001481227 506__ $$aAccess limited to authorized users.
001481227 520__ $$aThis book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.
001481227 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed September 28, 2023).
001481227 650_0 $$aSustainable agriculture.$$zUnited States$$0(DLC)sh2010115161
001481227 650_0 $$aFood handling.$$xSafety measures$$0(DLC)sh2008120943
001481227 650_0 $$aFood supply.
001481227 655_0 $$aElectronic books.
001481227 7001_ $$aKarnwal, Arun,$$eeditor.
001481227 7001_ $$aAl-Tawaha, Abdel Rahman Mohammad,$$eeditor.
001481227 852__ $$bebk
001481227 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-99-4784-3$$zOnline Access$$91397441.1
001481227 909CO $$ooai:library.usi.edu:1481227$$pGLOBAL_SET
001481227 980__ $$aBIB
001481227 980__ $$aEBOOK
001481227 982__ $$aEbook
001481227 983__ $$aOnline
001481227 994__ $$a92$$bISE