Dictionary Of Food Microbiology
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| Author | : Hanns K. Frank |
| Publisher | : CRC Press |
| Total Pages | : 312 |
| Release | : 1992 |
| Genre | : Cooking |
| ISBN | : |
Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form. 23 figures include schematics of processes and line drawings of microorganisms. In short, this is a mini-encyclopedia of food microbiology.
| Author | : Jeffrey T. Solate |
| Publisher | : CRC Press |
| Total Pages | : 170 |
| Release | : 2010-11-10 |
| Genre | : Technology & Engineering |
| ISBN | : 1439842051 |
With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to
| Author | : Carl A. Batt |
| Publisher | : Academic Press |
| Total Pages | : 3243 |
| Release | : 2014-04-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0123847338 |
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
| Author | : Linda D. Stezenbach |
| Publisher | : Gulf Professional Publishing |
| Total Pages | : 192 |
| Release | : 2003-04-10 |
| Genre | : Reference |
| ISBN | : 9780126680003 |
This text defines terms used in environmental microbiology, including bacteriology, mycology, parasitology and virology, as well as terms used in biotechnology with a microbiology application in food and industrial microbiology.
| Author | : M. R. Adams |
| Publisher | : New Age International |
| Total Pages | : 420 |
| Release | : 2007 |
| Genre | : Technology & Engineering |
| ISBN | : 9788122410143 |
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.
| Author | : Bibek Ray |
| Publisher | : CRC Press |
| Total Pages | : 664 |
| Release | : 2013-11-26 |
| Genre | : Technology & Engineering |
| ISBN | : 146656444X |
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.
| Author | : N. Ramanathan |
| Publisher | : New India Publishing Agency |
| Total Pages | : 14 |
| Release | : 2017-03-10 |
| Genre | : Science |
| ISBN | : 9386546663 |
Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source.
| Author | : Robinson |
| Publisher | : |
| Total Pages | : 661 |
| Release | : 1999-02-01 |
| Genre | : |
| ISBN | : 9780120001040 |
| Author | : Bibek Ray |
| Publisher | : CRC Press |
| Total Pages | : 536 |
| Release | : 2007-10-08 |
| Genre | : Science |
| ISBN | : 1420007742 |
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
| Author | : Thomas J. Montville |
| Publisher | : Wiley-Blackwell |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Food |
| ISBN | : 9781405189132 |
An indispensable undergraduate textbook that covers the critical topic of food microbiologyThe second edition of Food Microbiology: an Introduction offers authoritative coverage as well as an appealing design for today’s instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition’s success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts.Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today’s students to acquire the understanding and skills necessary for practicing food safety in the future.The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, Basics of Food Microbiology, cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into each pathogen covered.
