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Advances in Dairy Microbial Products

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Beschreibung

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of...

Beschreibung

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists.

Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.

Portrait

Dr. Joginder Singh is a Professor in the Department of Botany at Nagaland University, Lumami, India. His previous positions include a professorship at Lovely Professional University's School of Bioengineering and Biosciences and a Young Scientist role at Jai Narain Vyas University's Microbial Biotechnology and Biofertilizer Laboratory (funded by the Department of Science and Technology, Government of India). He is a member of several scientific societies, including the Association of Microbiologists of India and the European Federation of Biotechnology. Dr. Singh has an extensive publication record, with over 250 research and review articles, 35 edited books (with publishers like Elsevier and Springer), and 125 book chapters. He is a reviewer for numerous prestigious journals. He has actively participated in and presented at numerous national and international scientific events.

Professor Ashish Vyas is an academic leader with 20+ years of experience, dedicated to fostering research, education, and institutional growth. Dr. Vyas is presently the Director of the Saraswati Group of Colleges, Mohali, Punjab. He was Formerly the Head, Department of Microbiology and Biochemistry Lovely Professional University, Punjab, India. His area of expertise and research Interests includes Fermentation Technology and Microbial Enzymes, Biocontrol Strategies for Plant Pathogens, Microbial Pigments and Green Nano Synthesis, Bioinformatics and Bioprocess Engineering. His academic and research experience spans 20+ years of teaching and research publishing 65+ research papers and authoring 10+ book chapters. He has supervised 11 Ph.D and 5 MPhil scholars. He has been awarded 3 international patents(granted), 7 patents(published) and 5 copyrights (granted). Prof. Vyas has also served as Advisory Board Member and delivered Invited lectures in multiple national and international conferences along with a grant from Department of Biotechnology Government of India for International Conferences.

Produktdetails

Einband

Gebundene Ausgabe
Erscheinungsdatum

17.01.2022
Abbildungen

40 illustrations (20 in full color)
Herausgeber Joginder Singh Panwar + weitere

Produktdetails

Einband

Gebundene Ausgabe
Erscheinungsdatum

17.01.2022
Abbildungen

40 illustrations (20 in full color)
Herausgeber
Verlag Elsevier Science & Technology
Seitenzahl

420
Maße (L/B/H)

28,7/21,9/3 cm
Gewicht

1322 g
Sprache

Englisch
ISBN

978-0-323-85793-2

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  • Produktbild: Advances in Dairy Microbial Products
  • Produktbild: Advances in Dairy Microbial Products

  • 1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges
    2. Recent advances in microbial diversity usage in fermented dairy microbial products
    3. Recent trends in fungal dairy fermented foods
    4. Recent trends in alkaline fermented foods
    5. Recent trend in IPR protection in fermented dairy products across the globe
    6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk
    7. Advancement in acidophilus milk Production technology
    8. Advancement of yogurt Production technology
    9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour
    10. Pathogenic microorganisms in Milk: their source, hazardous role and identification
    11. Fermented paste using dairy important microbes
    12. Chemistry and Material Studies in fermented dairy products
    13. Advancement in cheese production technology
    14. Advancement in Kefir Production technology
    15. Innovations in the preservation and improving functional properties of Kefir
    16. Health Benefits of Probiotics: An Overview
    17. Recent advancement in the production of probiotics fermented beverages
    18. Probiotics in dairy products: microencapsulation and delivery
    19. The effect of innovative processing technologies on probiotics stability
    20. The effect of thermal processing on probiotics stability
    21. Hydrogels as carrier for the delivery of probiotics
    22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends
    23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics
    24. Nanobiotechnology in fermented dairy products
    25. Application of Nanomaterials in Dairy Industry
    26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products
    27. Machine Learning Applications in Dairy Farm Management