Food Microbiology 2 Volume Set

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Food Microbiology, 2 Volume Set

Osman Erkmen,T. Faruk Bozoglu
Food Microbiology 2 Volume Set Book PDF

Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 940 pages
File Size : 50,5 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9781119237761

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Food Microbiology, 2 Volume Set by Osman Erkmen,T. Faruk Bozoglu Pdf

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Encyclopedia of Food Microbiology

Carl A. Batt
Encyclopedia of Food Microbiology Book PDF

Author : Carl A. Batt
Publisher : Academic Press
Page : 3243 pages
File Size : 48,5 Mb
Release : 2014-04-02
Category : Technology & Engineering
ISBN : 9780123847331

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Encyclopedia of Food Microbiology by Carl A. Batt Pdf

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Food Microbiology

M. R. Adams,M. O. Moss
Food Microbiology Book PDF

Author : M. R. Adams,M. O. Moss
Publisher : New Age International
Page : 420 pages
File Size : 41,6 Mb
Release : 2007
Category : Technology & Engineering
ISBN : 8122410146

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Food Microbiology by M. R. Adams,M. O. Moss Pdf

Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Modern Food Microbiology

James M. Jay
Modern Food Microbiology Book PDF

Author : James M. Jay
Publisher : Springer
Page : 664 pages
File Size : 52,5 Mb
Release : 2012-04-03
Category : Technology & Engineering
ISBN : 9401164819

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Modern Food Microbiology by James M. Jay Pdf

This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date.

Food Microbiology

Elaine Perkins
Food Microbiology Book PDF

Author : Elaine Perkins
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 50,5 Mb
Release : 2016
Category : Food
ISBN : 1634833856

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Food Microbiology by Elaine Perkins Pdf

The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.

Practical Food Microbiology

Diane Roberts,Melody Greenwood
Practical Food Microbiology Book PDF

Author : Diane Roberts,Melody Greenwood
Publisher : John Wiley & Sons
Page : 306 pages
File Size : 55,6 Mb
Release : 2008-04-15
Category : Medical
ISBN : 9780470757482

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Practical Food Microbiology by Diane Roberts,Melody Greenwood Pdf

The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

Fundamental Food Microbiology

Bibek Ray,Arun Bhunia
Fundamental Food Microbiology Book PDF

Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 664 pages
File Size : 53,7 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781466564442

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Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Handbook of Food Process Design, 2 Volume Set

Jasim Ahmed,Mohammad Shafiur Rahman
Handbook of Food Process Design 2 Volume Set Book PDF

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 45,9 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781444330113

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Handbook of Food Process Design, 2 Volume Set by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Predictive Microbiology in Foods

Fernando Perez-Rodriguez,Antonio Valero
Predictive Microbiology in Foods Book PDF

Author : Fernando Perez-Rodriguez,Antonio Valero
Publisher : Springer Science & Business Media
Page : 128 pages
File Size : 55,7 Mb
Release : 2012-12-12
Category : Technology & Engineering
ISBN : 9781461455202

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Predictive Microbiology in Foods by Fernando Perez-Rodriguez,Antonio Valero Pdf

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Modern Food Microbiology

James M. Jay
Modern Food Microbiology Book PDF

Author : James M. Jay
Publisher : Springer Science & Business Media
Page : 669 pages
File Size : 50,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461574767

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Modern Food Microbiology by James M. Jay Pdf

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Food Microbiology 1

Anonim
Food Microbiology 1 Book PDF

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 54,6 Mb
Release : 2002
Category : Electronic
ISBN : OCLC:870004723

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Food Microbiology 1 by Anonim Pdf

Mr T. A. Larson.

Handbook of Food Products Manufacturing, 2 Volume Set

Nirmal K. Sinha
Handbook of Food Products Manufacturing 2 Volume Set Book PDF

Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
Page : 2317 pages
File Size : 41,9 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470049648

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Handbook of Food Products Manufacturing, 2 Volume Set by Nirmal K. Sinha Pdf

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Food Microbiology

Thomas J. Montville,Karl R. Matthews
Food Microbiology Book PDF

Author : Thomas J. Montville,Karl R. Matthews
Publisher : Unknown
Page : 0 pages
File Size : 45,6 Mb
Release : 2008
Category : Electronic books
ISBN : 1555813968

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Food Microbiology by Thomas J. Montville,Karl R. Matthews Pdf

Presents issues in food microbiology.

Advances in Microbial Food Safety

J Sofos
Advances in Microbial Food Safety Book PDF

Author : J Sofos
Publisher : Elsevier
Page : 444 pages
File Size : 54,9 Mb
Release : 2014-11-25
Category : Technology & Engineering
ISBN : 9781782421153

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Advances in Microbial Food Safety by J Sofos Pdf

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens

Food Microbiology

Michael P. Doyle,Robert L. Buchanan
Food Microbiology Book PDF

Author : Michael P. Doyle,Robert L. Buchanan
Publisher : American Society for Microbiology Press
Page : 2200 pages
File Size : 40,8 Mb
Release : 2012-12-28
Category : Science
ISBN : 9781555816261

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Food Microbiology by Michael P. Doyle,Robert L. Buchanan Pdf

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.