Description
This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.
Table of Contents
PART I: PROBIOTICS AND THEIR METABOLITES: A FOOD INDUSTRY PERSPECTIVE
1. Action of Probiotic Microorganisms on Mycotoxins Decontamination in Milk and Milk Products
Katia Francine Wochner, Tânia Aparecida Becker-Algeri, Eliane Colla, and Deisy Alessandra Drunkler
2. New Technological Trends in Probiotics Encapsulation for Their Stability Improvement in Functional Foods and Gastrointestinal Tract
Majid Nooshkam and Zahra Zareie
3. Bioactive Peptides (BPs) as Functional Foods: Production Process, Techno-Functional Applications, Health-Promoting Effects, and Safety Issues
Afshin Babazadeh, Majid Nooshkam, and Mahnaz Tabibiazar
PART II: PROBIOTICS AND POTENTIAL HEALTH BENEFITS
4. Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits
Mamta Thakur, Deepak Kumar Verma, Sudhanshu Billoria, H. W. Deshpande, Ami R. Patel, And Geetanjali Kaushik
5. Ice Cream as Probiotic Food and Its Potential Benefits in Human Health
Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, Vanessa Aparecida Marcolino, Vanessa Guimarães Alves Olher, and Adriano Gomes Da Cruz
PART III: INDUSTRIAL ASPECTS OF MICROBIAL FOOD TECHNOLOGIES
6. Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food
Majid Nooshkam and Zahra Zareie
7. Innovation in Technology for Processing of Sheep and Goat Milk and Dairy Products: An Overview
Antonio José Trujillo and Bibiana Juan
8. Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production
Kolawole Banwo, Omotade R. Ogunremi, and Adekemi T. Adesulu-Dahunsi
9. Advance Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products
Damanpreet Kaur, Sushma Gurumayum, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Navneet Kaur, Kajal Dhawan, and Ashwani Kumar
10. Industrial Prospects of Bacterial Microcompartment Technologies
Shagun Rastogi and Chiranjit Chowdhury
11. Management of Microbiological Hazards in the Food Processing Industries
Tejpal Dhewa and Anu Kumar
