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This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

Microbiology. --- Microbial biology --- Biology --- Microorganisms --- Food --- Chemistry. --- Food Microbiology. --- Food Chemistry. --- Analysis. --- Physical sciences --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Sanitary microbiology --- Chemistry --- Composition --- Bacteriology --- Additius alimentaris --- Aliments naturals --- Microbiologia dels aliments --- Biotecnologia alimentària

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Biological Factors --- Biological Agents --- Natural products --- Biosynthesis --- Produits naturels --- Biosynthèse --- Periodicals --- Périodiques --- Biological Factors. --- Natural products. --- Products, Natural --- Biologic Agents --- Biologic Factors --- Biological Factor --- Factor, Biologic --- Factor, Biological --- Factors, Biological --- Agents, Biologic --- Agents, Biological --- Biologic Factor --- Factors, Biologic --- Raw materials --- Biological Products --- Biochemistry --- Biologic Agent --- Biological Agent --- Agent, Biologic --- Agent, Biological --- Productes naturals. --- Productes biològics. --- Revistes electròniques. --- Revistes digitals --- Revistes en línia --- Revistes on line --- Revistes per Internet --- Publicacions electròniques --- Revistes --- Bioproductes --- Substàncies biològiques --- Substàncies farmacèutiques orgàniques --- Productes naturals --- Bacteriologia --- Hemoderivats --- Mostres biològiques --- Metabòlits --- Substàncies naturals --- Primeres matèries --- Aliments naturals --- Productes biològics --- Productes naturals marins --- Botany --- Productes biològics. --- Revistes electròniques.

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This book is the first to integrate biological control into a conceptual framework – ecostacking - uniting all aspects of biological control and ecosystem services. In 2018 the "First International Congress of Biological Control" was organised and held in Beijing, China. The chapters highlight some of the achievements presented at the congress, worldwide. Of particular significance are the numerous contributions by Chinese researchers illustrating the remarkable progress made on developing and adopting multiple biological control strategies over vast agricultural areas, largely replacing chemical pesticides for sustainable agricultural and horticultural production. In many parts of the world including Europe, fragmented research based on short-term funding has been unable to answer to the needs to develop sustainable long-term solutions to crop protection, while colleagues in China have been successful in implementing programs that exemplify the power of the ecostacking approach. Key contributions by European and US specialists combined with the expertise and experiences by the Chinese contributors comprise the building blocks for the integration of biological control approaches into the overall frame of ecostacking. This book will lead the way to a broader, integrated adoption of biological control techniques in sustainable pest, disease and weed management supporting also the functioning of other key ecosystem services. Chapter 2 of this book is available open access under a CC BY 4.0 license at link.springer.com.

Entomology. --- Applied ecology. --- Biodiversity. --- Microbial ecology. --- Conservation biology. --- Ecology . --- Forestry management. --- Applied Ecology. --- Microbial Ecology. --- Conservation Biology/Ecology. --- Forestry Management. --- Biological diversification --- Biological diversity --- Biotic diversity --- Diversification, Biological --- Diversity, Biological --- Biology --- Biocomplexity --- Ecological heterogeneity --- Numbers of species --- Ecology --- Environmental protection --- Nature conservation --- Insects --- Zoology --- Environmental microbiology --- Microorganisms --- Microbiology --- Forest administration --- Forest plants --- Forest resource administration --- Forest resource management --- Forest stewardship --- Forest vegetation management --- Forestry management --- Forests and forestry --- Stewardship, Forest --- Vegetation management, Forest --- Ecosystem management --- Natural resources --- Balance of nature --- Bionomics --- Ecological processes --- Ecological science --- Ecological sciences --- Environment --- Environmental biology --- Oecology --- Environmental sciences --- Population biology --- Management --- Administration --- Control --- Agricultura biològica --- Entomologia --- Control biològic de plagues --- Biocontrol de plagues --- Control de plagues --- Agents de control biològic de plagues --- Zoologia --- Entomologia urbana --- Entomologia veterinària --- Paleoentomologia --- Entomòlegs --- Insectes --- Agricultura biodinàmica --- Agricultura ecològica --- Agricultura orgànica --- Agrobiologia --- Conreus biodinàmics --- Conreus biològics --- Conreus ecològics --- Conreus orgànics --- Agricultura --- Agricultura de conservació --- Permacultura --- Agricultura sostenible --- Aliments naturals --- Productes ecològics --- Ecology. --- Forest management.

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Microbes are ubiquitous in nature. Among microbes, fungal communities play an important role in agriculture, the environment, and medicine. Vast fungal diversity has been associated with plant systems, namely epiphytic fungi, endophytic fungi, and rhizospheric fungi. These fungi associated with plant systems play an important role in plant growth, crop yield, and soil health. Rhizospheric fungi, present in rhizospheric zones, get their nutrients from root exudates released by plant root systems, which help with their growth, development, and microbe activity. Endophytic fungi typically enter plant hosts through naturally occurring wounds that are the result of plant growth, through root hairs, or at epidermal conjunctions. Phyllospheric fungi may survive or proliferate on leaves depending on material influences in leaf diffuseness or exudates. The diverse nature of these fungal communities is a key component of soil-plant systems, where they are engaged in a network of interactions endophytically, phyllospherically, as well as in the rhizosphere, and thus have emerged as a promising tool for sustainable agriculture. These fungal communities promote plant growth directly and indirectly by using plant growth promoting (PGP) attributes. These PGP fungi can be used as biofertilizers and biocontrol agents in place of chemical fertilizers and pesticides for a more eco-friendly method of promoting sustainable agriculture and environments. This first volume of a two-volume set covers the biodiversity of plant-associated fungal communities and their role in plant growth promotion, the mitigation of abiotic stress, and soil fertility for sustainable agriculture. This book should be useful to those working in the biological sciences, especially for microbiologists, microbial biotechnologists, biochemists, and researchers and scientists of fungal biotechnology.

Fungi in agriculture. --- Sustainable agriculture. --- Low-input agriculture --- Low-input sustainable agriculture --- Lower input agriculture --- Resource-efficient agriculture --- Sustainable farming --- Agriculture --- Alternative agriculture --- Agricultural microbiology --- Agricultural pests --- Fruit-culture --- Fungi --- Economic aspects --- Mycology. --- Agriculture. --- Plant systematics. --- Plant taxonomy. --- Plant breeding. --- Plant anatomy. --- Plant development. --- Plant Systematics/Taxonomy/Biogeography. --- Plant Breeding/Biotechnology. --- Plant Anatomy/Development. --- Development of plants --- Plant development --- Developmental biology --- Growth (Plants) --- Plants --- Botany --- Plant structure --- Structural botany --- Vegetable anatomy --- Anatomy --- Crops --- Breeding --- Botanical classification --- Botanical systematics --- Botanical taxonomy --- Classification --- Plant biosystematics --- Plant classification --- Plant systematics --- Plant taxonomy --- Systematic botany --- Systematics (Botany) --- Taxonomy, Plant --- Plant taxonomists --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Microbiology --- Ontogeny --- Structure --- Agricultura sostenible --- Micologia --- Agricultura biològica --- Agricultura biodinàmica --- Agricultura ecològica --- Agricultura orgànica --- Agrobiologia --- Conreus biodinàmics --- Conreus biològics --- Conreus ecològics --- Conreus orgànics --- Agricultura --- Agricultura de conservació --- Permacultura --- Aliments naturals --- Productes ecològics --- Botànica --- Micologia mèdica --- Agricultura alternativa --- Agricultura integrada --- Agricultura viable --- Conreus integrats --- Producció agrícola integrada --- Producció integrada (Agricultura) --- Silvicultura sostenible --- Desenvolupament sostenible --- Ecologia agrícola --- Sistemes agrícoles --- Fungal biology --- Fungology --- Fungus biology --- Fungi. --- Microbiology. --- Plant biotechnology. --- Plant Evolution. --- Plant Biotechnology. --- Plant Development. --- Evolution. --- Development. --- Crop biotechnology --- Agricultural biotechnology --- Plant evolution --- Evolution (Biology) --- Microbial biology --- Biology --- Microorganisms --- Fungal kingdom --- Fungus kingdom --- Funguses --- Mycobiota --- Mycota --- Cryptogams --- Mycology --- Biotechnology --- Phylogeny

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This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Biomedical engineering. --- Food—Biotechnology. --- Nutrition   . --- Analytical chemistry. --- Biomedical Engineering/Biotechnology. --- Food Science. --- Nutrition. --- Analytical Chemistry. --- Analysis, Chemical --- Analytical chemistry --- Chemical analysis --- Metallurgical analysis --- Mineralogy, Determinative --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Clinical engineering --- Medical engineering --- Bioengineering --- Biophysics --- Engineering --- Medicine --- Health aspects --- Analytic chemistry --- Chemistry, Analytic --- Chemistry --- Food & beverage technology. --- Spectra. --- Analysis. --- Aliments --- Química analítica --- Intel·ligència artificial --- Espectroscòpia --- Anàlisi d'espectre --- Anàlisi dels espectres --- Anàlisi espectral --- Anàlisi espectroscòpica --- Anàlisi espectroquímica --- Espectres (Física) --- Espectroanàlisi --- Espectrografia --- Espectrometria --- Espectroquímica --- Astrofísica --- Interferometria --- Òptica --- Química --- Química analítica qualitativa --- Radiació --- Teoria del moviment ondulatori --- Diagrames de Grotrian --- Espectre ultraviolat --- Espectres atòmics --- Espectrometria de raigs alfa --- Espectrometria de raigs beta --- Espectroscòpia atòmica --- Espectroscòpia d'alta resolució --- Espectroscòpia d'electrons --- Espectroscòpia de làser --- Espectroscòpia de luminiscència --- Espectroscòpia de mobilitat d'ions --- Espectroscòpia de plasma --- Espectroscòpia molecular --- Espectroscòpia nuclear --- Espectroscòpia Raman --- Espectroscòpia de ressonància paramagnètica electrònica --- Radiació ultraviolada --- Ressonància magnètica nuclear --- Astronomia --- Espectre solar --- Espectres d'absorció --- Espectroscopis --- Llum --- Ciència cognitiva --- Mètodes de simulació --- Processament de dades --- Sistemes autoorganitzatius --- Aprenentatge automàtic --- Demostració automàtica de teoremes --- Intel·ligència artificial distribuïda --- Intel·ligència computacional --- Sistemes adaptatius --- Tractament del llenguatge natural (Informàtica) --- Raonament qualitatiu --- Representació del coneixement (Teoria de la informació) --- Sistemes de pregunta i resposta --- Traducció automàtica --- Visió per ordinador --- Xarxes neuronals (Informàtica) --- Xarxes semàntiques (Teoria de la informació) --- Agents intel·ligents (Programes d'ordinador) --- Programació per restriccions --- Vida artificial --- Anàlisi (Química) --- Anàlisi química --- Anàlisi de traces --- Anàlisi enzimàtica --- Anàlisi instrumental --- Anàlisi radioquímica --- Anàlisi tèrmica --- Bioquímica analítica --- Colorimetria --- Cromatografia --- Electròlisi --- Especiació (Química) --- Espectrofotometria --- Geoquímica analítica --- Gravimetria (Química) --- Indicadors (Química) --- Proves i reactius químics --- Química analítica quantitativa --- Química arqueològica --- Mineralogia determinativa --- Productes alimentaris --- Àpats --- Economia domèstica --- Aliments artificials --- Aliments congelats --- Aliments d'origen animal --- Aliments dietètics --- Aliments fermentats --- Aliments fumats --- Aliments funcionals --- Aliments infantils --- Aliments locals --- Aliments naturals --- Aliments transgènics --- Aviram --- Begudes --- Carn --- Cereals (Aliment) --- Colorants en els aliments --- Condiments --- Conserves alimentàries --- Envasament d'aliments --- Fruita (Aliment) --- Hortalisses (Aliment) --- Irradiació dels aliments --- Manipulació dels aliments --- Mannà --- Plantes alimentàries --- Plantes comestibles --- Productes agrícoles --- Soia (Aliment) --- Alimentació --- Al·lèrgia alimentària --- Comerç d'aliments --- Consum d'aliments --- Cuina --- Dieta --- Gastronomia --- Indústria alimentària --- Nutrició --- Tecnologia dels aliments --- Malbaratament d'aliments --- Aliments. --- Intel·ligència artificial.