Encyclopedia Of Food Microbiology
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Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-04-02
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
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
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Elsevier
Release Date : 1999-09-28
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-28 with Medical categories.
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. Includes 358 articles in the following areas of Food Microbiology: Food-borne organisms: their characteristics and importance Micro-organisms in action Detection and enumeration Key Features: Provides an alphabetical article listing and a listing arranged according to subject area Offers further reading lists in each article which allows easy access to the primary literature Contains extensive cross-referencing and complete subject index in each volume Includes many figures and tables illustrating the text and color plate sections in each volume Articles cover: All the major genera/groups of food spoilage and food-borne disease organisms The beneficial activities of bacteria and fungi in the food industry Industrial aspects of microbiology The microbiology of specific commodities Classical methods for the enumeration of bacteria and fungi Total colony counts for the detection and/or enumeration of specific genera/species MPN procedures, dye reduction tests, and direct microscopic counts Recent methods for examining foods, e.g. automated PCR and ELISAs Current tests for individual genera such as API carbohydrate strips
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-01-01
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with Food categories.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 1999-10-04
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-04 with Medical categories.
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. Includes 358 articles in the following areas of Food Microbiology: Food-borne organisms: their characteristics and importance Micro-organisms in action Detection and enumeration Key Features: Provides an alphabetical article listing and a listing arranged according to subject area Offers further reading lists in each article which allows easy access to the primary literature Contains extensive cross-referencing and complete subject index in each volume Includes many figures and tables illustrating the text and color plate sections in each volume Articles cover: All the major genera/groups of food spoilage and food-borne disease organisms The beneficial activities of bacteria and fungi in the food industry Industrial aspects of microbiology The microbiology of specific commodities Classical methods for the enumeration of bacteria and fungi Total colony counts for the detection and/or enumeration of specific genera/species MPN procedures, dye reduction tests, and direct microscopic counts Recent methods for examining foods, e.g. automated PCR and ELISAs Current tests for individual genera such as API carbohydrate strips
Encyclopedia Of Food Microbiology
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Author : Robinson
language : en
Publisher:
Release Date : 1999-02-01
Encyclopedia Of Food Microbiology written by Robinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-01 with categories.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-06-10
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-10 with Technology & Engineering categories.
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
Encyclopedia Of Food Microbiology And Food
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Author : Brier Canon
language : en
Publisher:
Release Date : 2022
Encyclopedia Of Food Microbiology And Food written by Brier Canon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
Food Microbiology
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Author : Osman Erkmen
language : en
Publisher: John Wiley & Sons
Release Date : 2016-04-13
Food Microbiology written by Osman Erkmen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-13 with Technology & Engineering categories.
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 Science And Technology
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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 1992
Encyclopedia Of Food Science And Technology written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Encyclopedias and dictionaries categories.
Encyclopaedia Of Food Microbiology And Food Fermentation Biotechnology
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Author : Ranvijay Singh
language : en
Publisher: Koros Press
Release Date : 2012-08
Encyclopaedia Of Food Microbiology And Food Fermentation Biotechnology written by Ranvijay Singh and has been published by Koros Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08 with Fermented foods categories.
Fermentation is one way microorganisms can change a food. Yeast is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. This encyclopedia looks at microbiology and food-fermentation biotechnology.