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Novel Technologies and Beneficial Microorganisms in Food Decontamination

Zoghi, Alaleh Massoud, Ramona
Innbundet / 2024 / Engelsk

Produktdetaljer

ISBN
9781036409302
Publisert
2024-10-01
Utgiver
Vendor
Cambridge Scholars Publishing
Høyde
212 mm
Bredde
148 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
143

Forfatter
Zoghi, Alaleh
Massoud, Ramona

Om bidragsyterne

Professor Alaleh Zoghi completed her PhD at the Science and Research Branch of the Islamic Azad University, Tehran, Iran. She earned her postdoctoral degree in 2019 at Shahid Beheshti University of Medical Sciences, Tehran, Iran. She has participated in several research projects regarding food biotechnology at the National Nutrition and Food Technology Research Institute in Iran, and has collaborated in writing three books in Persian. She is also the author of 38 journal articles and 10 international conference papers.Professor Ramona Massoud completed her PhD at the Science and Research Branch of the Islamic Azad University, Tehran, Iran. She is the top researcher at Iran National Standards Organization in Tehran, Iran. She has published more than 80 papers in reputed journals, and has been a member of Iran's National Elites Foundation since 2021. She has also taught food science courses the Islamic Azad University, Iran, since 2018.

Novel Technologies and Beneficial Microorganisms in Food Decontamination

Zoghi, Alaleh Massoud, Ramona
Innbundet / 2024 / Engelsk
Zoghi, Alaleh Massoud, Ramona
Innbundet / 2024 / Engelsk
Nettpris:
1.064,-
Kommer i salg {date}
Sjekk lagerstatus i butikk
Food contamination has been increasing in the last few decades as a result of industrialization. The application of microorganisms in the bio-removal of contaminants has been documented as a favorable decontamination approach due to being environmentally friendly, reasonably simple, and economically feasible. Probiotics and potential probiotics have been proposed and applied as beneficial microorganisms for food decontamination. The focus of this book is to look into the most recent advances related to the decontamination of toxins in foodstuffs using different strains of probiotics and potential probiotics. The authors have provided many insights into the development of food detoxifications and addressed certain critical challenges in the application of such strategies. The contents of this book will be of value to different food and beverage industries in their efforts to eliminate the contaminants in foodstuffs.
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Relaterte produkter

Food contamination has been increasing in the last few decades as a result of industrialization. The application of microorganisms in the bio-removal of contaminants has been documented as a favorable decontamination approach due to being environmentally friendly, reasonably simple, and economically feasible. Probiotics and potential probiotics have been proposed and applied as beneficial microorganisms for food decontamination. The focus of this book is to look into the most recent advances related to the decontamination of toxins in foodstuffs using different strains of probiotics and potential probiotics. The authors have provided many insights into the development of food detoxifications and addressed certain critical challenges in the application of such strategies. The contents of this book will be of value to different food and beverage industries in their efforts to eliminate the contaminants in foodstuffs.
Les mer

Produktdetaljer

ISBN
9781036409302
Publisert
2024-10-01
Utgiver
Vendor
Cambridge Scholars Publishing
Høyde
212 mm
Bredde
148 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
143

Forfatter
Zoghi, Alaleh
Massoud, Ramona

Om bidragsyterne

Professor Alaleh Zoghi completed her PhD at the Science and Research Branch of the Islamic Azad University, Tehran, Iran. She earned her postdoctoral degree in 2019 at Shahid Beheshti University of Medical Sciences, Tehran, Iran. She has participated in several research projects regarding food biotechnology at the National Nutrition and Food Technology Research Institute in Iran, and has collaborated in writing three books in Persian. She is also the author of 38 journal articles and 10 international conference papers.Professor Ramona Massoud completed her PhD at the Science and Research Branch of the Islamic Azad University, Tehran, Iran. She is the top researcher at Iran National Standards Organization in Tehran, Iran. She has published more than 80 papers in reputed journals, and has been a member of Iran's National Elites Foundation since 2021. She has also taught food science courses the Islamic Azad University, Iran, since 2018.

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