Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential (Hardcover)

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, Tania 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 Barao, Vanessa Aparecida Marcolino, Vanessa Guimaraes 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 Jose 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