This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods or improving their stability in functional foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into innovative and emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products. With chapters from a group of international experts at the frontier of their fields in functional foods, food microbiology, and microbial biotechnology, this volume is an informative resource for researchers, teachers and students, food, nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries.

This monograph is a very timely publication as it highlights the very important issue of Food Quality and Safety especially for the developing countries plagued by food shortages, food contamination and nutritional deficiencies. Research findings reveal a strong possibility of providing safe and nutritious food from pesticide contaminated legumes using simple domestic processing techniques. Infact this study provides valuable insights into the complex issue of food quality and safety. Germination can serve as a simple technique for naturally fortifying legumes with essential minerals and vitamins. Presence of pesticide residues may also hamper the bioavailability and assimilation of micronutrients by human body. Therefore in depth investigation on effect of different pesticides commonly used in grain storage systems on food safety and bioavailability of micronutrients is an important research area. In view of contamination of food resulting in numerous health problems, dissipation of pesticide through processing techniques would prove a boon during the transient phase of agriculture system moving towards sustainable agriculture.