Biofilm Applications to Revolutionize Food Technology / edited by Tanmay Sarkar, Dibyajit Lahiri, Moupriya Nag, Debasmita Bhattacharya.

Format:

Book

Contributor:

Sarkar, Tanmay, Editor.

Lahiri, Dibyajit, Editor.

Nag, Moupriya, Editor.

Bhattacharya, Debasmita., Editor.

Language:

English

Subjects (All):

Food science.

Food--Microbiology.

Food.

Food--Safety measures.

Food security.

Food--Sensory evaluation.

Food Science.

Food Microbiology.

Food Safety.

Food Engineering.

Food Security.

Sensory Evaluation.

Local Subjects:

Food Science.

Food Microbiology.

Food Safety.

Food Engineering.

Food Security.

Sensory Evaluation.

Physical Description:

1 online resource (VI, 419 p. 43 illus., 38 illus. in color.)

Edition:

1st ed. 2025.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2025.

Summary:

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. .

Contents:

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.

ISBN:

3-031-85205-2

OCLC:

1524422539