Food Microbiology and Biotechnology Safe and Sustainable Food Production

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology.Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Part 1: Food Microbiology1. Hurdle Technologies for the Control of Microbial Growth in FoodAddi Rhode Navarro-Cruz et al.2. Production of Microbiologically Safe Fruits and VegetablesSantos García and Norma Heredia3. Sustainable Production of Innocuous SeafoodFacundo-Joaquín Márquez-Rocha et al.4. Microbiological Quality and Food Safety Challenges in the Meat IndustryDaniela Sánchez-Aldana, Tomas Galicia-García, and Martha Yareli Leal-Ramos5. Fermentation as a Preservation Strategy in FoodsMaría Georgina Venegas-Ortega et al.6. Food Preservation Using Plant-Derived CompoundsSofia del Rosario Romero-Ramos et al.7. Lactic Acid Bacteria in Preservation and Functional FoodsIvan Salmerón et al.8. Fermented Milks: Quality Foods with Potential for Human HealthBlanca Estela García-Caballero et al.9. Training in Good Safety Practices and Food Manufacturing for Safe Food ProductionJosé Rafael Linares-Morales, Arely Prado-Barragán, and Guadalupe Virginia Nevárez-MoorillónPart 2: Food Biotechnology10. Production, Recovery, and Application of Invertases and LipasesDeicy. Yaneth López Acuña et al.11. Recent Advances in the Bioconversion of 2-Phenylethanol through Biotechnological Processes for Using as a Natural Food AdditiveItza Nallely Cordero-Soto et al.12. Natural Antimicrobials from Vegetable By-Products: Extraction, Bioactivity, and StabilityR. Gómez-García et al.13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive CompoundsLiliana Londoño-Hernandez et al.14. Lipids as Components for Formulation of Functional Foods: Recent TrendsLeticia Xochitl Lopez-Martinez et al.15. Milk-Clotting Enzymes: S. elaeagnifolium as an Alternative SourceNéstor Gutiérrez-Méndez et al.16. Pomegranate (Punica granatum L.) Nutritional and Functional PropertiesGerardo Manuel González-González et al. 17. Biomass Fractionation to Bio-Based Products in Terms of Biorefinery ConceptMarcela Sofia Pino et al.

Guadalupe Virginia Nevárez-Moorillón, PhD, is a bacteriological chemist. She has been a full time Professor at the School of Chemical Sciences, Autonomous University of Chihuahua, Mexico, for the last 30 years. Arely Prado-Barragan, PhD, is a Research Professor at Autonomous Metropolitan University, Iztapalapa Campus (UAMI), Mexico, where she is a member of the research group in solid-state fermentation of the Department of Biotechnology. José Luis Martínez-Hernández, PhD, is a Research Scientist and Full Professor at the School of Chemistry, Autonomous University of Coahuila (UAdeC), Mexico. Cristobal N. Aguilar, PhD, is Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, México.