Microbes in the Food Industry by Vishal Sharma (.PDF)

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File Size: 32 MB

Microbes in the Food Industry: A Contemporary Outlook by Vishal Sharma, Jasmeet Kour, Shivali Panjgotra
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Overview: This book explains the potential of using microbes in a guided manner to refine food security, standards, and production efficiency. Microbes in the Food Industry: A Contemporary Outlook explains the cultivation of microbes under controlled conditions, including pH, temperature, and oxygen levels and their uses in various food processes, such as fermentation of cheese and yogurt and beer production, as well as the production of bioactive compounds and probiotics. Moreover, the text focuses on developing innovative biotechnological approaches to improve sustainability of microbial-based food production processes and the yield. The chapters also discuss the role of microbes in health, highlighting technical constraints and consumer acceptance of microbial-based foods.
Genre: Non-Fiction > Educational

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