Food Biology Series

Series Editor:
  • Ramesh C. Ray
    Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India

  • Bioactive compounds in Fermented Foods: Health Aspects book cover

    Bioactive compounds in Fermented Foods

    Health Aspects, 1st Edition

    Edited by Amit Kumar Rai, Anu Appaiah KA

    Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on…

    Hardback – 2019-04-15 
    CRC Press
    Food Biology Series

  • Food Molecular Microbiology book cover

    Food Molecular Microbiology

    1st Edition

    Edited by Spiros Paramithiotis, Jayanta Kumar Patra

    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,…

    Hardback – 2019-02-15
    CRC Press
    Food Biology Series

  • Seafood Safety and Quality book cover

    Seafood Safety and Quality

    1st Edition

    Edited by Md. Latiful Bari, Koji Yamazaki

    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…

    Hardback – 2018-09-17
    CRC Press
    Food Biology Series

  • Food Traceability and Authenticity: Analytical Techniques book cover

    Food Traceability and Authenticity

    Analytical Techniques, 1st Edition

    Edited by Didier Montet, Ramesh C. Ray

    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…

    Hardback – 2017-12-05
    CRC Press
    Food Biology Series

  • Fermented Foods, Part II: Technological Interventions book cover

    Fermented Foods, Part II

    Technological Interventions, 1st Edition

    Edited by Ramesh C. Ray, Didier Montet

    This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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…

    Hardback – 2017-03-21
    CRC Press
    Food Biology Series

  • Acetic Acid Bacteria: Fundamentals and Food Applications book cover

    Acetic Acid Bacteria

    Fundamentals and Food Applications, 1st Edition

    Edited by Ilkin Yucel Sengun

    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…

    Hardback – 2017-02-23
    CRC Press
    Food Biology Series

  • Microbial Enzyme Technology in Food Applications book cover

    Microbial Enzyme Technology in Food Applications

    1st Edition

    Edited by Ramesh C. Ray, Cristina M. Rosell

    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…

    Hardback – 2016-11-28
    CRC Press
    Food Biology Series

  • Lactic Acid Fermentation of Fruits and Vegetables book cover

    Lactic Acid Fermentation of Fruits and Vegetables

    1st Edition

    Edited by Spiros Paramithiotis

    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which…

    Hardback – 2016-10-27
    CRC Press
    Food Biology Series

  • Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications book cover

    Fermented Foods of Latin America

    From Traditional Knowledge to Innovative Applications, 1st Edition

    Edited by Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov

    Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American…

    Hardback – 2016-09-07
    CRC Press
    Food Biology Series

  • Fermented Meat Products: Health Aspects book cover

    Fermented Meat Products

    Health Aspects, 1st Edition

    Edited by Nevijo Zdolec

    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…

    Hardback – 2016-08-02
    CRC Press
    Food Biology Series

  • Foodborne Pathogens and Food Safety book cover

    Foodborne Pathogens and Food Safety

    1st Edition

    Edited by Md. Latiful Bari, Dike O. Ukuku

    Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other…

    Hardback – 2015-12-22
    CRC Press
    Food Biology Series

  • Fermented Foods, Part I: Biochemistry and Biotechnology book cover

    Fermented Foods, Part I

    Biochemistry and Biotechnology, 1st Edition

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-12-22
    CRC Press
    Food Biology Series

  • Authenticity of Foods of Animal Origin book cover

    Authenticity of Foods of Animal Origin

    1st Edition

    By Ioannis Sotirios Arvanitoyannis

    Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These…

    Hardback – 2015-12-18
    CRC Press
    Food Biology Series

  • Bread and Its Fortification: Nutrition and Health Benefits book cover

    Bread and Its Fortification

    Nutrition and Health Benefits, 1st Edition

    Edited by Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha

    Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow…

    Hardback – 2015-09-22
    CRC Press
    Food Biology Series

  • Microorganisms and Fermentation of Traditional Foods book cover

    Microorganisms and Fermentation of Traditional Foods

    1st Edition

    Edited by Ramesh C. Ray, Montet Didier

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and…

    Hardback – 2014-08-21
    CRC Press
    Food Biology Series