Food Microbiology and Biotechnology-Safe and Sustainable Food Production

Part 1: Food Microbiology
1. Hurdle Technologies for the Control of Microbial Growth in Food
Addi Rhode Navarro-Cruz et al.
2. Production of Microbiologically Safe Fruits and Vegetables
Santos García and Norma Heredia
3. Sustainable Production of Innocuous Seafood
Facundo-Joaquín Márquez-Rocha et al.
4. Microbiological Quality and Food Safety Challenges in the Meat Industry
Daniela Sánchez-Aldana, Tomas Galicia-García, and Martha Yareli Leal-Ramos
5. Fermentation as a Preservation Strategy in Foods
María Georgina Venegas-Ortega et al.
6. Food Preservation Using Plant-Derived Compounds
Sofia del Rosario Romero-Ramos et al.
7. Lactic Acid Bacteria in Preservation and Functional Foods
Ivan Salmerón et al.
8. Fermented Milks: Quality Foods with Potential for Human Health
Blanca Estela García-Caballero et al.
9. Training in Good Safety Practices and Food Manufacturing for Safe Food Production
José Rafael Linares-Morales, Arely Prado-Barragán, and Guadalupe Virginia Nevárez-Moorillón
Part 2: Food Biotechnology
10. Production, Recovery, and Application of Invertases and Lipases
Deicy. Yaneth López Acuña et al.
11. Recent Advances in the Bioconversion of 2-Phenylethanol through Biotechnological Processes for Using as a Natural Food Additive
Itza Nallely Cordero-Soto et al.
12. Natural Antimicrobials from Vegetable By-Products: Extraction, Bioactivity, and Stability
R. Gómez-García et al.
13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive Compounds
Liliana Londoño-Hernandez et al.
14. Lipids as Components for Formulation of Functional Foods: Recent Trends
Leticia Xochitl Lopez-Martinez et al.
15. Milk-Clotting Enzymes: S. elaeagnifolium as an Alternative Source
Néstor Gutiérrez-Méndez et al.
16. Pomegranate (Punica granatum L.) Nutritional and Functional Properties
Gerardo Manuel González-González et al. 
17. Biomass Fractionation to Bio-Based Products in Terms of Biorefinery Concept
Marcela Sofia Pino et al.