UID:
almafu_9961326536402883
Format:
1 online resource (VI, 181 p.)
ISBN:
9783110724967
Series Statement:
De Gruyter STEM
Content:
With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety
Note:
Frontmatter --
,
Preface --
,
Contents --
,
List of contributing authors --
,
Introduction --
,
1 Microbiological quality and safety – a general overview --
,
2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain --
,
3 Microbiological and chemical safety of African herbal and natural products --
,
4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities --
,
5 Upcycling of surplus bread using tailored biotransformation --
,
6 Different strategies for viral and bacterial prevention and eradication from foods --
,
7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries --
,
About the editor --
,
Index
,
Issued also in print.
,
In English.
Additional Edition:
ISBN 9783110725087
Additional Edition:
ISBN 9783110724929
Language:
English
Keywords:
Aufsatzsammlung
DOI:
10.1515/9783110724967
URL:
https://doi.org/10.1515/9783110724967
URL:
https://www.degruyter.com/isbn/9783110724967
URL:
https://doi.org/10.1515/9783110724967
URL:
https://www.degruyter.com/isbn/9783110724967
