Amir M. Mortazavian – författare

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more.

Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed.

Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.

This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and irradiation and how to mitigate risks to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production to precursor, reaction, and environmental conditions. Sections also provide information on quality assurance and regulatory aspects and explain analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings are also discussed.Presents the carry-over toxins that form in food products during processingSummarizes carry-over toxins created via food additives and packagingOverviews the carry-over toxins developed during the storage time in food productsDiscusses the analysis methods to detect and identify carry-over toxins