Microbiology of Food Quality : : Challenges in Food Production and Distribution During and After the Pandemics / / ed. by Elias Hakalehto.

• Superior document: Title is part of eBook package: De Gruyter DG Plus DeG Package 2022 Part 1
• MitwirkendeR: Adusei-Mensah, Frank,; Alakomi, Hanna-Leena,; Armon, Robert,; Boer, Emilia Den,; Boer, Jan Den,; Coda, Rossana,; Hakalehto, Elias,; Hakalehto, Jukka-Pekka,; Heitto, Anneli,; Immonen, Mikko,; Jääskeläinen, Ari,; Katina, Kati,; Kivelä, Jukka,; Maina, Ndegwa H.,; Pesola, Alli,; Pesola, Jouni,; Salo, Satu,; Sauramäki, Jukka M.,; Tikkanen-Kaukanen, Carina,
• HerausgeberIn: Hakalehto, Elias,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2021]; ©2022
• Year of Publication: 2021
• Language: English
• Series: De Gruyter STEM
• Physical Description: 1 online resource (VI, 181 p.)

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....

Table of Contents

• 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