Microbiology category: 1351 books

This book describes selected microbial genera from the perspective of their environmentally and commercially sustainable use. By focusing on their physiology and metabolism and combining historical information with the latest developments, it presents a multidisciplinary portrait of microbial sustainability....

This book addresses the diversity of tropical microorganisms and its applications in agriculture, renewable energy production and environmental protection. It covers several tropical habitats such as rain forests, mangroves, sea and river waters and describes how microorganisms isolated from these...

Jointly published with INRA, Paris. The application of new production methods in the food industry - genetic engineering in plants and animals - as well as recent crises over food-borne diseases have led consumers to a growing concern about science as an appropriate basis for developing sound...

Macrophages are a key component of the innate immune system and play an integral role in host defense and homeostasis. On one hand, these cells contribute to host defence by triggering inflammation, displaying microbicidal/tumoricidal properties, regulating the activation of adaptive immunity and...

Industrial Biorefineries and White Biotechnology provides a comprehensive look at the increasing focus on developing the processes and technologies needed for the conversion of biomass to liquid and gaseous fuels and chemicals, in particular, the development of low-cost technologies. During...

The Natural Anti-Gal Antibody as Foe Turned Friend in Medicine provides a comprehensive review of the natural anti-Gal antibody, which is the most abundant antibody in humans constituting ~1% of immunoglobulins and the carbohydrate antigen it recognizes, the α-gal epitope. It discusses the discovery...

Industrial Water Treatment Process Technology begins with a brief overview of the challenges in water resource management, covering issues of plenty and scarcity-spatial variation, as well as water quality standards. In this book, the author includes a clear and rigorous exposition of the various...

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics,...

This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.S. and international markets. It identifies hazards associated with those practices that could put consumers at increased risk for foodborne illness. It also provides tools for identifying hazards...

This book discusses in detail molecular, mycobiont culture, biomonitoring and bioprospection of lichens, providing insights into advances in different fields of lichenology by applying modern techniques and approaches and examining how their application has enhanced or changed classical approaches....

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid...

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation...

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls...

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview...