Recent Advances in Applied Microbiology and Food Sciences

• Other Authors: Kieliszek, Marek (Editor), Kowalczewski, Przemyslaw Lukasz (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Technology: general issues; Biotechnology; medicinal plants; oral diseases; oral biofilm; drug resistance; antibiofilm strategies; Endomyces magnusii; mitochondria; yeast; lipids; fatty acids; unsaturation degree; plasma-activated water; heavy metals; water spinach; plant growth; Cotija; Staphylococcus aureus; Salmonella spp.; Listeria monocytogenes; maturing cheese; probiotics; health benefits; alleviating mechanism; CKD; T1D; T2D; obesity; red yeast; carotenoids; metals; vitamins; glycerol; potato wastewater; supercritical fluid extraction; ultrasound-assisted extraction; rosa canina; green chemistry; sustainability; fat-soluble vitamins; cinnamaldehyde; nanoemulsions; purity gum ultra; physicochemical stability; antioxidant; DCF; BOBIPY; phenolic compounds; flavonoids; liposomes; AAPH; plant species; spirulina; chlorella; bioactive compounds; antiradical activity; ferric reducing antioxidative power; potential bioaccessibility; amino acid profile; celiac disease; gluten-free bread; chestnut flour; texture; sensory analysis; vacuum packaging; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota.