Biofilms in the Food and Beverage Industries

Biofilms in the Food and Beverage Industries
Author: P M Fratamico,B A Annous,N W Guenther
Publsiher: Elsevier
Total Pages: 600
Release: 2009-09-22
ISBN: 1845697162
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Biofilms in the Food and Beverage Industries Book Excerpt:

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
Author: D-W Sun
Publsiher: Elsevier
Total Pages: 528
Release: 2012-08-13
ISBN: 0857095773
Category: Computers
Language: EN, FR, DE, ES & NL

Computer Vision Technology in the Food and Beverage Industries Book Excerpt:

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
Author: Marian Garcia Martinez
Publsiher: Elsevier
Total Pages: 448
Release: 2013-01-22
ISBN: 0857097245
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Open Innovation in the Food and Beverage Industry Book Excerpt:

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry
Author: Roy Fink
Publsiher: Cambridge Scholars Publishing
Total Pages: 167
Release: 2019-07-12
ISBN: 1527536777
Category: Science
Language: EN, FR, DE, ES & NL

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry Book Excerpt:

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
Author: Syed S. H. Rizvi
Publsiher: Elsevier
Total Pages: 694
Release: 2010-10-28
ISBN: 0857090755
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries Book Excerpt:

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
Author: Eric A Decker,Ryan J Elias,D. Julian McClements
Publsiher: Elsevier
Total Pages: 552
Release: 2010-09-22
ISBN: 085709033X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Oxidation in Foods and Beverages and Antioxidant Applications Book Excerpt:

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author: David Kilcast,Persis Subramaniam
Publsiher: Elsevier
Total Pages: 864
Release: 2011-04-08
ISBN: 0857092545
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food and Beverage Stability and Shelf Life Book Excerpt:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
Author: Reinhold Carle,Ralf Schweiggert
Publsiher: Woodhead Publishing
Total Pages: 538
Release: 2016-04-20
ISBN: 0081003927
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook on Natural Pigments in Food and Beverages Book Excerpt:

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
Author: Michael J. Scotter
Publsiher: Elsevier
Total Pages: 260
Release: 2015-02-04
ISBN: 1782420207
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Colour Additives for Foods and Beverages Book Excerpt:

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries
Author: Qingrong Huang
Publsiher: Elsevier
Total Pages: 480
Release: 2012-04-19
ISBN: 085709565X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nanotechnology in the Food Beverage and Nutraceutical Industries Book Excerpt:

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Biofilms in the Food Environment

Biofilms in the Food Environment
Author: Anthony L. Pometto III,Ali Demirci
Publsiher: John Wiley & Sons
Total Pages: 312
Release: 2015-08-24
ISBN: 1118864069
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Biofilms in the Food Environment Book Excerpt:

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.

Formation and Control of Biofilm in Various Environments

Formation and Control of Biofilm in Various Environments
Author: Hideyuki Kanematsu,Dana M. Barry
Publsiher: Springer Nature
Total Pages: 233
Release: 2020-01-25
ISBN: 9811522405
Category: Science
Language: EN, FR, DE, ES & NL

Formation and Control of Biofilm in Various Environments Book Excerpt:

This book provides excellent techniques for detecting and evaluating biofilms: sticky films on materials that are formed by bacterial activity and produce a range of industrial and medical problems such as corrosion, sanitary problems, and infections. Accordingly, it is essential to control biofilms and to establish appropriate countermeasures, from both industrial and medical viewpoints. This book offers valuable, detailed information on these countermeasures. It also discusses the fundamentals of biofilms, relates various substrates to biofilms, and presents a variety of biofilm reactors. However, the most important feature of this book (unlike others on the market) is its clear focus on addressing the practical aspects from an engineering viewpoint. Therefore, it offers an excellent practical guide for engineers and researchers in various fields, and can also be used as a great academic textbook.

Biofilms in the Dairy Industry

Biofilms in the Dairy Industry
Author: Koon Hoong Teh,Steve Flint,John Brooks,Geoff Knight
Publsiher: John Wiley & Sons
Total Pages: 288
Release: 2015-06-29
ISBN: 1118876245
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Biofilms in the Dairy Industry Book Excerpt:

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
Author: Darwin G Caldwell
Publsiher: Elsevier
Total Pages: 528
Release: 2012-12-03
ISBN: 0857095765
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Robotics and Automation in the Food Industry Book Excerpt:

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry. With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Tracing Pathogens in the Food Chain

Tracing Pathogens in the Food Chain
Author: Stanley Brul,P M Fratamico,Thomas A. McMeekin
Publsiher: Elsevier
Total Pages: 640
Release: 2010-11-23
ISBN: 085709050X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Tracing Pathogens in the Food Chain Book Excerpt:

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease. Reviews key aspects of the surveillance, analysis and spread of foodborne pathogens Provides an overview of method validation and quality assurance Examines the tracing of pathogens in specific food chains, such as red meat, game and dairy

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
Author: H. L. M. Lelieveld,John Holah,M A Mostert
Publsiher: Elsevier
Total Pages: 744
Release: 2005-10-30
ISBN: 1845690532
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Hygiene Control in the Food Industry Book Excerpt:

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Grapevine Breeding Programs for the Wine Industry

Grapevine Breeding Programs for the Wine Industry
Author: Andrew G. Reynolds
Publsiher: Elsevier
Total Pages: 466
Release: 2015-04-20
ISBN: 1782420800
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Grapevine Breeding Programs for the Wine Industry Book Excerpt:

Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. Covers challenges faced by breeders Highlights grapevine breeding programs in different wine-producing countries Contributions from experts across the world’s winemaking regions

Biofilms from a Food Microbiology Perspective Structures Functions and Control Strategies

Biofilms from a Food Microbiology Perspective  Structures  Functions and Control Strategies
Author: Avelino Alvarez-Ordóñez,Romain Briandet
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2017-03-17
ISBN: 2889451089
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Biofilms from a Food Microbiology Perspective Structures Functions and Control Strategies Book Excerpt:

Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.

Handbook of cheese in health production nutrition and medical sciences

Handbook of cheese in health  production  nutrition and medical sciences
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Wageningen Academic Publishers
Total Pages: 880
Release: 2013-10-21
ISBN: 9086867669
Category: Medical
Language: EN, FR, DE, ES & NL

Handbook of cheese in health production nutrition and medical sciences Book Excerpt:

Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in human nutrition. However, some consider that traditionally manufactured cheeses may not contribute to optimal health. For this reason, there is a drive to produce types with reduced or modified fat or salt contents. Another aspect that affects human health is that cheese may also harbour harmful pathogens in some circumstances. To gain a holistic understanding of cheese in health, nutritionists and dieticians have a fundamental need to grasp the process of cheese manufacture, while cheese manufacturers benefit by understanding the health related aspects of cheese. This handbook bridges the intellectual and trans-disciplinary divide and provides a balanced overview of cheese in relation to health. Experts provide a comprehensive coverage of subjects in relation to cheese production, nutrition and medical sciences, such as composition and health benefits, toxicology, metabolic and nutritional effects and microbiology.

Biofilms in Plant and Soil Health

Biofilms in Plant and Soil Health
Author: Iqbal Ahmad,Fohad Mabood Husain
Publsiher: John Wiley & Sons
Total Pages: 568
Release: 2017-07-14
ISBN: 1119246415
Category: Science
Language: EN, FR, DE, ES & NL

Biofilms in Plant and Soil Health Book Excerpt:

Biofilms are predominant mode of life for microbes under natural conditions. The three-dimensional structure of the biofilm provides enhanced protection from physical, chemical and biological stress conditions to associated microbial communities. These complex and highly structured microbial communities play a vital role in maintaining the health of plants, soils and waters. Biofilm associated with plants may be pathogenic or beneficial based on the nature of their interactions. Pathogenic or undesirable biofilm requires control in many situations, including soil, plants, food and water. Written by leading experts from around the world, Biofilms in Plant and Soil Health provides an up-to-date review on various aspects of microbial biofilms, and suggests future and emerging trends in biofilms in plant and soil health. Issues are addressed in four sub areas: I) The fundamentals and significance of biofilm in plant and soil health, and the concept of mono and mixed biofilms by PGPR and fungal biofilms. II) Biochemical and molecular mechanisms in biofilm studies in plant associated bacteria, and techniques in studying biofilms and their characterization, gene expression and enhanced antimicrobial resistance in biofilms, as well as biotic and biotic factors affecting biofilm in vitro. III) The ecological significance of soil associated biofilms and stress management and bioremediation of contaminated soils and degraded ecosystems. IV) Pathogenic biofilm associated with plant and food and its control measures. This book is recommended for students and researchers working in agricultural and environmental microbiology, biotechnology, soil sciences, soil and plant health and plant protection. Researchers working in the area of quorum sensing, biofilm applications, and understanding microbiome of soil and plants will also find it useful.