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    Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods by Amanda Priscila Silva Nascimento, Ana Novo Barros

    Published 2025-06-01
    “…The analysis is structured around three main axes: (i) microbial fermentation, with a focus on traditional practices and precision technologies aimed at valorizing agro-industrial waste and producing functional foods; (ii) microbial biocontrol, including the use of bacteriocins, protective cultures, bacteriophages, and CRISPR-Cas (Clustered Regularly Interspaced Short Palindromic Repeats–CRISPR-associated)-based tools as alternatives to synthetic preservatives; and (iii) the development of functional foods containing probiotics, prebiotics, synbiotics, and postbiotics, with the potential to modulate the gut microbiota and promote metabolic, immune, and cognitive health. …”
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    Meat consumption: theory, practice and future prospects by P. Putnik, D. B. Kovačević

    Published 2022-01-01
    “…This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. …”
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