Biofilm Applications to Revolutionize Food Technology
Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve qu...
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| Awduron Eraill: | , , , |
| Fformat: | Electronig eLyfr |
| Iaith: | Saesneg |
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Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Rhifyn: | 1st ed. 2025. |
| Pynciau: | |
| Mynediad Ar-lein: | https://doi.org/10.1007/978-3-031-85205-3 |
| Tagiau: |
Ychwanegu Tag
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| 245 | 1 | 0 | |a Biofilm Applications to Revolutionize Food Technology |h [electronic resource] / |c edited by Tanmay Sarkar, Dibyajit Lahiri, Moupriya Nag, Debasmita Bhattacharya. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a VI, 419 p. 43 illus., 38 illus. in color. |b online resource. | ||
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| 505 | 0 | |a The Enigmatic World of Biofilms -- Microbial Life: Foundations and Diversity -- Architectural Marvel: Biofilm Formation -- Biofilm Dynamics in Food Environments -- Resilience and Adaptability of Biofilms -- Taste Alchemy: Biofilm's Influence -- Textural Symphony: Biofilm's Impact on Food -- Aroma Amplification by Biofilms -- Prolonging Perfection: Biofilm and Shelf Life -- Ensuring Safety: Mitigating Biofilm Risks -- Fermentation Frontiers with Biofilms -- Elevating Flavors: Biofilm Innovations,- Nutritional Fortification: Biofilm Contributions -- Reducing Waste: Biofilm Sustainability -- Case Studies: Biofilm-Assisted Transformations -- Cultivating Cultures: Biofilm in Cheese Making -- Brewing Wonders: Biofilm in Beverages -- Fresh Produce Challenges: Biofilm Solutions -- Ethical Quandaries of Biofilm Utilization -- Consumer Perspectives on Biofilm-Enhanced Foods -- Regulatory Frameworks for Biofilm Integration -- Future Visions: Biofilm's Global Impact -- Insights from Food Technologists -- Industry Voices on Biofilm Innovations -- Navigating the Future: Biofilm Trajectories. | |
| 520 | |a Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve quality and sensory aspects, while also enhancing overall safety and sustainability. At its core, this book addresses the preeminent challenge facing the food industry: how to optimize taste, enhance safety and extend shelf life without compromising nutritional value. It offers a dynamic blueprint for chefs, food scientists, and industry professionals to leverage biofilm usage, exploring cutting-edge techniques that revolutionize fermentation, flavor enhancement, and waste reduction. By decoding the intricate mechanisms of biofilm interactions, this work unveils solutions to persistent industry challenges, providing practical insights and strategies to elevate culinary experiences while meeting consumer demands for healthier, safer, and more flavorful foods. Biofilm Applications to Transform the Food Industry is an indispensable guide for culinary professionals, food technologists, and enthusiasts seeking to stay ahead in a rapidly evolving industry. It equips readers with the tools to navigate the complexities of biofilm applications, empowering them to innovate, create ethically sound products, and contribute to a more sustainable future. This title's relevance lies in its ability to bridge the gap between cutting-edge science and practical culinary applications, making it an essential resource for those passionate about shaping the future of food technology. . | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 0 | |a Food security. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Safety. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Security. |
| 650 | 2 | 4 | |a Sensory Evaluation. |
| 700 | 1 | |a Sarkar, Tanmay. |e editor. |0 (orcid)0000-0003-3869-1604 |1 https://orcid.org/0000-0003-3869-1604 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Lahiri, Dibyajit. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Nag, Moupriya. |e editor. |0 (orcid)0000-0002-4417-9976 |1 https://orcid.org/0000-0002-4417-9976 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Bhattacharya, Debasmita. |e editor. |0 (orcid)0000-0002-4507-4519 |1 https://orcid.org/0000-0002-4507-4519 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||