Publisher of Humanities, Social Science & STEM Books

View All Book Series

BOOK SERIES


Food Biology Series


About the Series

The Food Biology Series aims at bringing all the aspects of microbe-food interactions together, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nutrification with nutraceuticals, food authenticity, food origin traceability, and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research, monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, and new interventions in biotechnological applications in food processing and development.

19 Series Titles

Per Page
Sort

Display
Authenticity of Foods of Plant Origin

Authenticity of Foods of Plant Origin

1st Edition

Forthcoming

Edited By Konstantinos Kotsanopoulos
December 15, 2021

Authenticity of Foods of Plant Origin consists of five parts that collect and classify the terms of authenticity of foods from plant origins. The book discusses traceability and its implementation in the industry, along with relevant techniques, and how to verify authenticity with the current ...

Bioactive compounds in Fermented Foods Health Aspects

Bioactive compounds in Fermented Foods: Health Aspects

1st Edition

Forthcoming

Edited By Amit Kumar Rai, Anu Appaiah KA
September 15, 2021

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of...

Mycotoxins in Food and Beverages Innovations and Advances Part I

Mycotoxins in Food and Beverages: Innovations and Advances Part I

1st Edition

Edited By Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
June 11, 2021

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in ...

Mycotoxins in Food and Beverages Innovations and Advances, Part II

Mycotoxins in Food and Beverages: Innovations and Advances, Part II

1st Edition

Edited By Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
June 03, 2021

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in ...

Winemaking Basics and Applied Aspects

Winemaking: Basics and Applied Aspects

1st Edition

Edited By V. K. Joshi, Ramesh C. Ray
February 09, 2021

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the ...

Food Molecular Microbiology

Food Molecular Microbiology

1st Edition

Edited By Spiros Paramithiotis, Jayanta Kumar Patra
February 15, 2019

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, ...

Seafood Safety and Quality

Seafood Safety and Quality

1st Edition

Edited By Md. Latiful Bari, Koji Yamazaki
September 17, 2018

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants ...

Food Traceability and Authenticity Analytical Techniques

Food Traceability and Authenticity: Analytical Techniques

1st Edition

Edited By Didier Montet, Ramesh C. Ray
December 05, 2017

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import...

Fermented Meat Products Health Aspects

Fermented Meat Products: Health Aspects

1st Edition

Edited By Nevijo Zdolec
August 02, 2016

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad ...

Acetic Acid Bacteria Fundamentals and Food Applications

Acetic Acid Bacteria: Fundamentals and Food Applications

1st Edition

Edited By Ilkin Yucel Sengun
February 23, 2017

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as ...

Fermented Foods, Part II Technological Interventions

Fermented Foods, Part II: Technological Interventions

1st Edition

Edited By Ramesh C. Ray, Didier Montet
March 21, 2017

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections ...

Microbial Enzyme Technology in Food Applications

Microbial Enzyme Technology in Food Applications

1st Edition

Edited By Ramesh C. Ray, Cristina M. Rosell
November 28, 2016

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade ...

1-12 of 19
AJAX loader