Microbial biotechnology. Application in food and pharmacology / Volume 2, (2018)
- Record Type:
- Book
- Title:
- Microbial biotechnology. Application in food and pharmacology / Volume 2, (2018)
- Main Title:
- Microbial biotechnology.
- Other Titles:
- Application in food and pharmacology
- Further Information:
- Note: Jayanta Kumar Patra, Gitishree Das, Han-Seung Shin, editors.
- Editors:
- Patra, Jayanta Kumar
Das, Gitishree
Shin, Han-Seung - Contents:
- Intro; Preface; Contents; Contributors; About the Editors; Part I: Application of Microbial Technology in Food; Chapter 1: Recent Food Preservation Techniques Employed in the Food Industry; 1.1 Introduction; 1.1.1 Basis of Food Preservation; 1.1.2 Major Food Preserving Technologies; 1.1.2.1 Low Temperature; 1.1.2.2 Reduction of Water Activity; 1.1.2.3 Vacuum and Modified-Atmosphere Packaging; 1.1.2.4 Acidification; 1.1.2.5 Uses of Food Preservatives; 1.1.2.6 Heat; 1.1.2.7 Physical Preservation Technologies; 1.1.3 Novel and Traditional Food Preserving Technology. 1.2 Recent Food Preservation Techniques Employed1.2.1 Novel Techniques of Food Preservation Based on Freezing; 1.2.1.1 High Pressure Freezing and Thawing; 1.2.1.2 Progressive Freeze Concentration (PFC); 1.2.1.3 Osmo-Dehydrofreezing; 1.2.1.4 Freezing in Ice Slurry and Immersion Freezing; 1.2.1.5 Use of Antifreeze Proteins (AFP); 1.2.2 Novel Techniques of Thermal Food Preservation; 1.2.2.1 High Temperature: Short Time (HTST) Pasteurization; 1.2.2.2 Non Thermal Food Preservation Techniques; 1.2.2.2.1 Irradiation; 1.2.2.2.2 Ultrasound; 1.2.2.2.3 Electrical Methods. 1.2.2.2.4 Ultrafiltration1.2.2.2.5 Anti-Microbials; 1.2.2.2.6 High Hydrostatic Pressure; 1.3 Conclusion; References; Chapter 2: Metagenomic Insights into Environmental Microbiome and Their Application in Food/Pharmaceutical Industry; 2.1 Introduction; 2.1.1 Metagenomics; 2.1.2 Metagenomics in Food and Pharmaceutical Industries; 2.2Intro; Preface; Contents; Contributors; About the Editors; Part I: Application of Microbial Technology in Food; Chapter 1: Recent Food Preservation Techniques Employed in the Food Industry; 1.1 Introduction; 1.1.1 Basis of Food Preservation; 1.1.2 Major Food Preserving Technologies; 1.1.2.1 Low Temperature; 1.1.2.2 Reduction of Water Activity; 1.1.2.3 Vacuum and Modified-Atmosphere Packaging; 1.1.2.4 Acidification; 1.1.2.5 Uses of Food Preservatives; 1.1.2.6 Heat; 1.1.2.7 Physical Preservation Technologies; 1.1.3 Novel and Traditional Food Preserving Technology. 1.2 Recent Food Preservation Techniques Employed1.2.1 Novel Techniques of Food Preservation Based on Freezing; 1.2.1.1 High Pressure Freezing and Thawing; 1.2.1.2 Progressive Freeze Concentration (PFC); 1.2.1.3 Osmo-Dehydrofreezing; 1.2.1.4 Freezing in Ice Slurry and Immersion Freezing; 1.2.1.5 Use of Antifreeze Proteins (AFP); 1.2.2 Novel Techniques of Thermal Food Preservation; 1.2.2.1 High Temperature: Short Time (HTST) Pasteurization; 1.2.2.2 Non Thermal Food Preservation Techniques; 1.2.2.2.1 Irradiation; 1.2.2.2.2 Ultrasound; 1.2.2.2.3 Electrical Methods. 1.2.2.2.4 Ultrafiltration1.2.2.2.5 Anti-Microbials; 1.2.2.2.6 High Hydrostatic Pressure; 1.3 Conclusion; References; Chapter 2: Metagenomic Insights into Environmental Microbiome and Their Application in Food/Pharmaceutical Industry; 2.1 Introduction; 2.1.1 Metagenomics; 2.1.2 Metagenomics in Food and Pharmaceutical Industries; 2.2 Metagenomics in Food Industry; 2.2.1 Metagenomics of Probiotic and Prebiotic Foods; 2.2.2 Metagenomics for Detection of Foodborne Pathogens; 2.2.3 Antimicrobial Resistant Genes from Food and Food Products; 2.3 Metagenomics for Pharmaceutical Application. 2.3.1 Predicting Novel Antimicrobial Resistant Genes2.3.2 Screening Pharmaceutically Important Novel Compounds; 2.4 Overview of Metagenome Derived Enzymes for Food and Pharmaceutical Application; 2.4.1 Lipases; 2.4.2 Esterases; 2.4.3 Proteases; 2.4.4 β-Lactamases; 2.4.5 Other Pharmaceutically Important Enzymes; 2.5 Conclusion; References; Chapter 3: Changing Paradigm of Probiotics from Functional Foods to Biotherapeutic Agents; 3.1 What Are Probiotics?; 3.2 Probiotics as Bio-therapeutic Agents; 3.3 Gastrointestinal Cancer; 3.4 Obesity; 3.5 Diabetes; 3.6 Mental Health. 3.7 Probiotic Based Drug Delivery Systems3.8 Conclusion; References; Chapter 4: Microbial Valorization of Chitinous Bioresources for Chitin Extraction and Production of Chito-Oligomers and N-Acetylglucosamine: Trends, Perspectives and Prospects; 4.1 Introduction; 4.2 Chitin Extraction and Subsequent Generation of Chitosan, Oligosaccharides and Monosaccharides; 4.2.1 Chitin Extraction from Crustacean Shells; 4.2.1.1 Chemical Extraction; 4.2.1.2 Biological Reclamation; 4.2.1.2.1 Enzymatic Deprotenization; 4.2.1.2.2 Fermentative Deprotenization; 4.2.1.2.2.1 Lactic Acid Fermentation. … (more)
- Issue Display:
- Volume 2
- Volume:
- 2
- Issue Sort Value:
- 0000-0002-0000-0000
- Publisher Details:
- Singapore : Springer
- Publication Date:
- 2018
- Extent:
- 1 online resource
- Subjects:
- 660.6/2
Microbial biotechnology
SCIENCE -- Chemistry -- Industrial & Technical
TECHNOLOGY & ENGINEERING -- Chemical & Biochemical
Microbial biotechnology
Applied Microbiology
Electronic books
Electronic book - Languages:
- English
- ISBNs:
- 9789811071409
9811071403 - Related ISBNs:
- 9789811071393
981107139X - Notes:
- Note: Online resource; title from PDF title page (SpringerLink, viewed February 19, 2018).
- Access Rights:
- Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
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- Physical Locations:
- British Library HMNTS - ELD.DS.397010
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