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Showing 1 - 12 of 12 results for “spiros paramithiotis”
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  • Lactic Acid Bacteria in Food Biotechnology

    Innovations and Functional Aspects

    by Ramesh C. Ray ...
    Series series Applied Biotechnology Reviews
    Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in ... Read more

    $179.99 USD

  • Lactic Acid Bacteria as Cell Factories

    Synthetic Biology and Metabolic Engineering

    Edited by Didier Montet, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Spiros Paramithiotis ...
    Series series Applied Biotechnology Reviews
    Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on ... Read more

    $179.99 USD

  • Food Molecular Microbiology

    Edited by Spiros Paramithiotis, Jayanta Kumar Patra ...
    Series series Food Biology Series
    With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and ... Read more

    $72.99 USD

  • Lactic Acid Fermentation of Fruits and Vegetables

    Edited by Spiros Paramithiotis ...
    Series series Food Biology Series
    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book ... Read more

    $70.99 USD

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  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $269.99 USD

  • Food Toxicology

    Edited by Debasis Bagchi, Anand Swaroop ...
    Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers ... Read more

    $254.99 USD

  • Microbial Production of Food Ingredients and Additives

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 5 - Handbook of Food Bioengineering
    Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... Read more

    $134.99 USD

  • Fruit and Vegetable Phytochemicals

    Chemistry and Human Health, 2 Volumes

    Edited by Elhadi M. Yahia ...
    Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and ... Read more

    $343.00 USD

  • A Centum of Valuable Plant Bioactives

    Edited by Muhammad Mushtaq, Farooq Anwar ...
    During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food ... Read more

    $224.99 USD

  • Biotechnology of Lactic Acid Bacteria

    Novel Applications

    Edited by Fernanda Mozzi, Graciela M. Vignolo, Raul R. Raya ...
    Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of �omics� tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries.This ... Read more

    $174.00 USD

  • Value-Addition in Food Products and Processing Through Enzyme Technology

    Edited by Mohammed Kuddus, Cristobal Noe Aguilar ...
    Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be ... Read more

    $179.99 USD

  • Functional Foods and Nutraceuticals for Human Health

    Advancements in Natural Wellness and Disease Prevention

    Edited by Cristóbal Noé Aguilar, A. K. Haghi ...
    This new volume provides important information on potential applications and new developments in functional health foods and nutraceuticals. It looks at the health-promoting properties in functional foods and beverages as well as nutraceuticals. Some health issues that are considered in conjunction with these foods and nutraceuticals include oxidative stress, obesity, pharyngitis, low cognitive ... Read more

    $189.99 USD