Essentials Of The Microbiology Of Foods
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Essentials Of The Microbiology Of Foods
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Author : David A. A. Mossel
language : en
Publisher: Wiley
Release Date : 1996-01-16
Essentials Of The Microbiology Of Foods written by David A. A. Mossel and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-16 with Science categories.
Utilizing an up-to-date, aggressive approach to the ecological aspects of food microbiology, this timely publication presents basic requirements essential for the assurance and assessment of microbiological safety, quality and acceptability of foods. Every fact, theory and concept found in the leading literature on this subject has been critically reviewed. The results are presented in a clear condensed format. The essentials of microbiology, microbial taxonomy and physiology are thoroughly covered. The text focuses on the importance of human behavior including the motivation of staff in both catering establishments and the food industry and offers advice on how to allay the general public's reservations about food processing safety. Examines food-borne disease, food spoilage, drinking water and current methods used to prevent such occurrences by creating, applying and verifying excellent manufacturing practices.
Food Microbiology Fundamentals Challenges And Health Implications
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Author : ELAINE PERKINS
language : en
Publisher: Lulu.com
Release Date :
Food Microbiology Fundamentals Challenges And Health Implications written by ELAINE PERKINS and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Essentials Of Food Microbiology
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Author : John GARBUTT
language : en
Publisher: Singular Publishing Group
Release Date : 1997
Essentials Of Food Microbiology written by John GARBUTT and has been published by Singular Publishing Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Technology & Engineering categories.
Food Microbiology
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Author : Karl R. Matthews
language : en
Publisher: John Wiley & Sons
Release Date : 2020-08-06
Food Microbiology written by Karl R. Matthews 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 2020-08-06 with Science categories.
Authoritative coverage presented in a format designed to facilitate teaching and learning.
Food Microbiology
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Author : Michael P. Doyle
language : en
Publisher: American Society for Microbiology Press
Release Date : 2012-12-28
Food Microbiology written by Michael P. Doyle and has been published by American Society for Microbiology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-28 with Science categories.
This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
Fundamentals Of Food Microbiology
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Author : Conard Nash
language : en
Publisher:
Release Date : 2019-06-10
Fundamentals Of Food Microbiology written by Conard Nash and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-10 with categories.
The study of microorganisms inhabiting, creating or contaminating food is called food microbiology. It also involves the study of food spoilage, food-borne diseases and the causative microorganisms and pathogens. Pathogens such as bacteria and viruses are easily transmitted through food, causing food contamination. However, many microbes like bacteriophages and probiotic bacteria and their products can be used for combating these pathogens. An important aspect of the study of food microbiology is the study of microbes for producing fermented foods and probiotics. Microbial biopolymers such as alginate and poly-g-glutamic acid are used in the food industry as thickeners, while yeast is used to brew beer, make wine or leaven bread. Lactic acid bacteria play a crucial role in making cheese, yogurt, pickles, kimchi or fermented sausages. This book elucidates the concepts and innovative models around prospective developments with respect to food microbiology. It studies, analyzes and upholds the pillars of this discipline and its utmost significance in modern times. For all those who are interested in food microbiology, this textbook can prove to be an essential guide.
Essential Microbiology And Hygiene For Food Professionals
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Author : Sibel Roller
language : en
Publisher: CRC Press
Release Date : 2012-04-27
Essential Microbiology And Hygiene For Food Professionals written by Sibel Roller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-27 with Technology & Engineering categories.
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.
Acetic Acid Bacteria
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Author : Ilkin Yucel Sengun
language : en
Publisher: CRC Press
Release Date : 2017-06-28
Acetic Acid Bacteria written by Ilkin Yucel Sengun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-28 with Science categories.
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Modern Food Microbiology
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Author : James Monroe Jay
language : en
Publisher: Aspen Publishers
Release Date : 1996
Modern Food Microbiology written by James Monroe Jay and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Food categories.
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.
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Nature
Release Date : 2020-11-27
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-27 with Technology & Engineering categories.
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.