Microbes in Food and Health

Non Dairy Functional Foods: Potential of Probiotics.- Impact of Probiotics and Gut Microbiota on Host Behavior.- Antioxidant and Antimicrobial Potential of Polyphenols from Foods.- Oxidative Stress: Role of Natural Antioxidant Compounds.- Medicinal Importance of Mangrove Plants.- Health Benefits and Possible Risks of Herbal Medicine.- Health Benefits of Trace Elements in Human Diseases.- Fortified Foods and Medicinal Plants as Immunomodulators.- Health Benefits of Probiotics Consumption.- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life.- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects.- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants.- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America.- Listeria monocytogenes in Milk Products.- Listeria species: Re-emerging Pathogen in Drinking Water Utilities.- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood.- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.

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• Tecnologia dos alimentos e bebidas
• Biotecnologia
• Microbiologia (não médica)

contamination;food safety;food spoilage;microorganism;preservative;probiotics