Abdel Moneim Elhadi Sulieman – författare

Microbial Enzymes: Classification, Biochemistry, Production and Applications explores the multifaceted roles of microbial enzymes, emphasizing their stability, ease of handling, and manipulation, all of which make them invaluable in various industrial processes. With 25 in-depth chapters, the book delves into the biochemistry of enzymes, their various sources, and their importance in biotechnology. It covers modern techniques for microbial enzyme detection and determination, methods of enzyme immobilization, and the application of microbial enzymes in industries such as food, medicine, pharmaceuticals, and textiles. Special sections discuss the biosynthesis of metal nanoparticles by microbial enzymes and the role of microbial toxins in different sectors. The book's chapters are organized in a way that provides detailed insights into the classification of enzymes, the mechanisms of microbial enzymes, and their industrial importance. Topics include bacterial, fungal, and algal enzymes, their applications, and the latest advancements in enzyme technology. Other sections address the challenge of antibiotic resistance and explores innovative methods for enzyme production and molecular engineering.Provides comprehensive data on microbial enzymes, highlighting their stability, ease of handling, and manipulation.Facilitates easy and environmentally friendly industrial manufacturing through the use of microbial enzymes.Examines the role of microbial enzymes as biocatalysts in cost-effective and ecologically responsible bioprocesses.Presents diverse applications of microbial enzymes in industries such as food, pharmaceuticals, and textiles.Discusses advanced methods for microbial enzyme detection, production, and immobilization.

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products.  Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal foods including quality, standards, safety of food additives, antimicrobial andveterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health.  Written by elite international halal food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal food products.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products.  Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal foods including quality, standards, safety of food additives, antimicrobial andveterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health.  Written by elite international halal food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal food products.

When our food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue’s immune system, thereby leading to foodborne intoxication, or poisoning, in consumers.