Author : James M Jay
Publisher : Unknown
Page : 688 pages
File Size : 47,9 Mb
Release : 1995-12-31
Category : Electronic
ISBN : 1461574773
Modern Food Microbiology
James M Jay
Modern Food Microbiology
Modern Food Microbiology Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Modern Food Microbiology book. This book definitely worth reading, it is an incredibly well-written.
Modern Food Microbiology
James M. Jay
Author : James M. Jay
Publisher : Springer Science & Business Media
Page : 669 pages
File Size : 44,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461574767
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.
Modern Food Microbiology
James M. Jay,Martin J. Loessner,David A. Golden
Author : James M. Jay,Martin J. Loessner,David A. Golden
Publisher : Springer Science & Business Media
Page : 789 pages
File Size : 44,9 Mb
Release : 2008-02-05
Category : Technology & Engineering
ISBN : 9780387234137
Modern Food Microbiology by James M. Jay,Martin J. Loessner,David A. Golden Pdf
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Modern Food Microbiology
James Monroe Jay
Author : James Monroe Jay
Publisher : Springer
Page : 726 pages
File Size : 46,5 Mb
Release : 1992
Category : Science
ISBN : MINN:31951D005119966
Modern Food Microbiology by James Monroe Jay Pdf
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.& In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Food Microbiology
Martin R Adams,Maurice Moss
Author : Martin R Adams,Maurice Moss
Publisher : Royal Society of Chemistry
Page : 494 pages
File Size : 44,8 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550880
Food Microbiology by Martin R Adams,Maurice Moss Pdf
This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.
Microbiology and Technology of Fermented Foods
Robert W. Hutkins
Author : Robert W. Hutkins
Publisher : John Wiley & Sons
Page : 488 pages
File Size : 41,5 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276242
Microbiology and Technology of Fermented Foods by Robert W. Hutkins Pdf
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Fundamental Food Microbiology
Bibek Ray,Arun Bhunia
Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 536 pages
File Size : 47,8 Mb
Release : 2007-10-08
Category : Science
ISBN : 9781420007749
Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Essential Microbiology and Hygiene for Food Professionals
Sibel Roller
Author : Sibel Roller
Publisher : CRC Press
Page : 240 pages
File Size : 49,5 Mb
Release : 2012-04-27
Category : Technology & Engineering
ISBN : 9781444164855
Essential Microbiology and Hygiene for Food Professionals by Sibel Roller Pdf
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.
Microorganisms in Foods 7
International Commission on Microbiological Specifications for Foods
Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
Page : 479 pages
File Size : 49,6 Mb
Release : 2018-02-22
Category : Technology & Engineering
ISBN : 9783319684604
Microorganisms in Foods 7 by International Commission on Microbiological Specifications for Foods Pdf
The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.
Food Microbiology, 2 Volume Set
Osman Erkmen,T. Faruk Bozoglu
Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 940 pages
File Size : 48,9 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9781119237761
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.
A Textbook of Basic and Applied Microbiology
K. R. Aneja
Author : K. R. Aneja
Publisher : New Age International
Page : 49 pages
File Size : 50,9 Mb
Release : 2008
Category : Microbiology
ISBN : 9788122423679
A Textbook of Basic and Applied Microbiology by K. R. Aneja Pdf
Food Microbiology
M. R. Adams,M. O. Moss
Author : M. R. Adams,M. O. Moss
Publisher : New Age International
Page : 420 pages
File Size : 44,9 Mb
Release : 2007
Category : Technology & Engineering
ISBN : 8122410146
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.
Microbiology for Food and Health
Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Author : Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publisher : CRC Press
Page : 212 pages
File Size : 41,5 Mb
Release : 2019-12-11
Category : Science
ISBN : 9781000007251
Microbiology for Food and Health by Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah Pdf
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.
Nanotechnological Approaches in Food Microbiology
Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Page : 508 pages
File Size : 49,8 Mb
Release : 2020-12-27
Category : Science
ISBN : 9781000283044
Nanotechnological Approaches in Food Microbiology by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik Pdf
Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.
Modern Industrial Microbiology and Biotechnology
Nduka Okafor,Benedict C. Okeke
Author : Nduka Okafor,Benedict C. Okeke
Publisher : CRC Press
Page : 697 pages
File Size : 51,9 Mb
Release : 2017-11-22
Category : Medical
ISBN : 9781351377485
Modern Industrial Microbiology and Biotechnology by Nduka Okafor,Benedict C. Okeke Pdf
The field of industrial microbiology involves a thorough knowledge of the microbial physiology behind the processes in the large-scale, profit-oriented production of microbe-related goods which are the subject of the field. In recent times a paradigm shift has occurred, and a molecular understanding of the various processes by which plants, animals and microorganisms are manipulated is now central to industrial microbiology. Thus the various applications of industrial microbiology are covered broadly, with emphasis on the physiological and genomic principles behind these applications. Relevance of the new elements such as bioinformatics, genomics, proteomics, site-directed mutation and metabolic engineering, which have necessitated the paradigm shift in industrial microbiology are discussed.
