Food Microbiology, 2 Volume Set - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Microbiology, 2 Volume Set write by Osman Erkmen. This book was released on 2016-06-13. Food Microbiology, 2 Volume Set available in PDF, EPUB and Kindle. 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.
Handbook of Culture Media for Food Microbiology
Handbook of Culture Media for Food Microbiology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Culture Media for Food Microbiology write by Janet E. L. Corry. This book was released on 2003-04-22. Handbook of Culture Media for Food Microbiology available in PDF, EPUB and Kindle. 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.
Food Microbiology
Food Microbiology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Microbiology write by Martin R Adams. This book was released on 2007-10-31. Food Microbiology available in PDF, EPUB and Kindle. 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.
Food Microbiology
Food Microbiology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Microbiology write by Thomas J. Montville. This book was released on 2008. Food Microbiology available in PDF, EPUB and Kindle. Presents issues in food microbiology.
Predictive Microbiology in Foods
Predictive Microbiology in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Predictive Microbiology in Foods write by Fernando Perez-Rodriguez. This book was released on 2012-12-12. Predictive Microbiology in Foods available in PDF, EPUB and Kindle. 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.
