N. Garg – Microbes in Food and Health (2016)

Автор: N. Garg
Название книги: Microbes in Food and Health
Формат: PDF
Жанр: Биологические науки
Страницы: 363
Качество: Изначально компьютерное, E-book

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
Non-dairy Functional Foods: Potential of Probiotics
Impact of Probiotics and Gut Microbiota on Host Behavior
Antioxidant and Antimicrobial Potential of Polyphenols from Foods
Oxidative Stress: Role of Natural Antioxidant Compounds
Medicinal Importance of Mangrove Plants
Health Benefits and Possible Risks of Herbal Medicine
Health Benefits of Trace Elements in Human Diseases
Fortified Foods and Medicinal Plants as Immunomodulators
Health Benefits of Probiotic Consumption
Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life
Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects
Irradiation: A Technique for Microbial Decontamination of Medicinal Plants
Microbial Food Spoilage: Control Strategies for Shelf Life Extension
Aspergillus and Ochratoxin A in Latin America
Listeria monocytogenes in Milk Products
Listeria Species: Reemerging Pathogen in Drinking Water Utilities
Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood
Prevalence and Persistence of Listeria monocytogenes in Dairy and Other Ready-to-Eat Food Products in Africa