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Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
Biofilms --- Biofilm formation --- food quality --- Food Safety --- Biofilm architecture --- biocontrol
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Food --- Microbiology. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Sanitary microbiology --- Bacteriology
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Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods.
food safety --- stress response --- pathogens --- spoilage bacteria --- bacterial stress response --- food quality --- food microbiology --- food preservation
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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact
Proteomics --- Mass Spectrometry --- Foodborne bacteria --- Probiotics --- foodborne pathogens --- Cell surface proteins --- food quality --- Food Safety --- Human health
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Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of
Grain. --- Food --- Quality. --- Food quality --- Quality of food --- Quality of products --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food crops --- Seed crops
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The book discusses the novel scientific approaches for the improvement of the food quality and offers food scientists valuable assistance for the future. The detailed methodologies and their practical applications could serve as a fundamental reference work for the industry and a requisite guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for the analysts improving their knowledge with new scientific data for quality evaluation. Two case study chapters provide data on the improvement of food quality in marine and land organisms in the natural environment.
Food handling. --- Food --- Standards. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Food sanitation --- Handling of food --- Sanitation, Household --- Food security & supply
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That rosy tomato perched on your plate in December is at the end of a great journey - not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Freidberg takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
Food --- Food handling. --- Perishable goods. --- Perishable commodities --- Perishables --- Commercial products --- Food sanitation --- Handling of food --- Sanitation, Household --- Food quality --- Quality of food --- Quality of products --- Quality. --- Labeling.
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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown o
Food -- Quality. --- Lipids -- Oxidation. --- Oils and fats, Edible -- Deterioration. --- Oils and fats, Edible --- Lipids --- Food --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Deterioration --- Oxidation --- Quality --- Deterioration. --- Oxidation. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Lipides --- Lipins --- Lipoids --- Biomolecules --- Steroids --- Deterioration of edible oils and fats
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Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Qua
Chemistry of natural organic substances --- Nutritionary hygiene. Diet --- Food science and technology --- Engineering --- Food Science and Technology --- Food --- Food quality --- Quality of food --- Quality of products --- Quality. --- Aliments - Qualité
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Food --- Aliments --- Periodicals. --- Périodiques --- Food. --- Foods --- food technology --- food chemistry --- food quality and functionality --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Chemistry --- Chemical Engineering --- nutrition --- Primitive societies
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