Bioethanol: Biochemistry and Biotechnological Advances (Paperback)

Part 1: Food Microbiology1. Hurdle Technologies for the Control of Microbial Growth in FoodAddi Rhode Navarro-Cruz et al.2. Production of Microbiologically Safe Fruits and VegetablesSantos Garcia and Norma Heredia3. Sustainable Production of Innocuous SeafoodFacundo-Joaquin Marquez-Rocha et al.4. Microbiological Quality and Food Safety Challenges in the Meat IndustryDaniela Sanchez-Aldana, Tomas Galicia-Garcia, and Martha Yareli Leal-Ramos5. Fermentation as a Preservation Strategy in FoodsMaria Georgina Venegas-Ortega et al.6. Food Preservation Using Plant-Derived CompoundsSofia del Rosario Romero-Ramos et al.7. Lactic Acid Bacteria in Preservation and Functional FoodsIvan Salmeron et al.8. Fermented Milks: Quality Foods with Potential for Human HealthBlanca Estela Garcia-Caballero et al.9. Training in Good Safety Practices and Food Manufacturing for Safe Food ProductionJose Rafael Linares-Morales, Arely Prado-Barragan, and Guadalupe Virginia Nevarez-MoorillonPart 2: Food Biotechnology10. Production, Recovery, and Application of Invertases and LipasesDeicy. Yaneth Lopez Acuna et al.11. Recent Advances in the Bioconversion of 2-Phenylethanol through Biotechnological Processes for Using as a Natural Food AdditiveItza Nallely Cordero-Soto et al.12. Natural Antimicrobials from Vegetable By-Products: Extraction, Bioactivity, and StabilityR. Gomez-Garcia et al.13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive CompoundsLiliana Londono-Hernandez et al.14. Lipids as Components for Formulation of Functional Foods: Recent TrendsLeticia Xochitl Lopez-Martinez et al.15. Milk-Clotting Enzymes: S. elaeagnifolium as an Alternative SourceNestor Gutierrez-Mendez et al.16. Pomegranate (Punica granatum L.) Nutritional and Functional PropertiesGerardo Manuel Gonzalez-Gonzalez et al. 17. Biomass Fractionation to Bio-Based Products in Terms of Biorefinery ConceptMarcela Sofia Pino et al.