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Author : Leatherhead International Limited
Publisher : Unknown
Page : 0 pages
File Size : 44,9 Mb
Release : 1995
Category : Food
ISBN : OCLC:1302618961
Author : Richard Lawley
Publisher : Unknown
Page : 173 pages
File Size : 46,5 Mb
Release : 2001
Category : Dairy microbiology
ISBN : 0905748336
Author : Barbaros Ozer,Gülsün Akdemir-Evrendilek
Publisher : CRC Press
Page : 466 pages
File Size : 46,7 Mb
Release : 2014-07-09
Category : Science
ISBN : 9781482235029
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.
Author : Elmer H. Marth,James Steele
Publisher : CRC Press
Page : 765 pages
File Size : 53,5 Mb
Release : 2001-05-22
Category : Technology & Engineering
ISBN : 9781482294606
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, dr
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Page : 829 pages
File Size : 42,9 Mb
Release : 2012-05-07
Category : Technology & Engineering
ISBN : 9783527634378
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
Author : Carrick Devine,M. Dikeman
Publisher : Elsevier
Page : 1697 pages
File Size : 40,5 Mb
Release : 2014-07-22
Category : Technology & Engineering
ISBN : 9780123847348
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author : Organisation mondiale de la santé
Publisher : World Health Organization
Page : 310 pages
File Size : 42,5 Mb
Release : 2004
Category : Medical
ISBN : 9789241562621
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Author : Anonim
Publisher : Food & Agriculture Org.
Page : 314 pages
File Size : 46,6 Mb
Release : 2004
Category : Food
ISBN : 9251051275
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
Publisher : CRC Press
Page : 732 pages
File Size : 42,6 Mb
Release : 2001-07-27
Category : Technology & Engineering
ISBN : 0203908082
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Author : LEBER.
Publisher : Wiley-Blackwell
Page : 0 pages
File Size : 51,5 Mb
Release : 2023-06-20
Category : Electronic
ISBN : 1683674448
Author : Rhea Fernandes
Publisher : Unknown
Page : 0 pages
File Size : 45,7 Mb
Release : 2009
Category : Dairy microbiology
ISBN : 1905224664
This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
Author : J.E.L. Corry,G.D.W. Curtis,R.M. Baird
Publisher : Elsevier
Page : 678 pages
File Size : 47,5 Mb
Release : 2003-04-22
Category : Technology & Engineering
ISBN : 0080533426
This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.
Author : Janet E. L. Corry,G. D. W. Curtis,Rosamund M. Baird
Publisher : Royal Society of Chemistry
Page : 1036 pages
File Size : 42,7 Mb
Release : 2012
Category : Nature
ISBN : 9781847559166
A reference for microbiologists wanting to know which media to use for the detection of various microbes in foods and how to check their performance.
Author : Allen I. Laskin,Hubert A. Lechevalier
Publisher : Unknown
Page : 1143 pages
File Size : 49,8 Mb
Release : 1973
Category : Microbiology
ISBN : 0878195831
Author : Henry D. Isenberg
Publisher : Unknown
Page : 128 pages
File Size : 50,5 Mb
Release : 2004
Category : Electronic
ISBN : OCLC:439462323