Modern Food Microbiology
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Modern Food Microbiology
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Author : James M. Jay
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-02-05
Modern Food Microbiology written by James M. Jay and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-05 with Technology & Engineering categories.
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
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Author : James M. Jay
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Modern Food Microbiology written by James M. Jay and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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
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Author : James Monroe Jay
language : en
Publisher: Springer
Release Date : 1992
Modern Food Microbiology written by James Monroe Jay and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Science 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.
Modern Food Microbiology 7e
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Author : Jay James M. Et.Al
language : en
Publisher:
Release Date : 2006-09-01
Modern Food Microbiology 7e written by Jay James M. Et.Al and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-01 with Food categories.
Food Microbiology
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Author : M. R. Adams
language : en
Publisher: New Age International
Release Date : 2007
Food Microbiology written by M. R. Adams and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Technology & Engineering categories.
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.
Modern Food Microbiology
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Author : Ralph Hawkins
language : en
Publisher:
Release Date : 2022-09-27
Modern Food Microbiology written by Ralph Hawkins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-27 with categories.
The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic bacteria, etc. The major areas of research under food microbiology are food safety, food testing and fermentation. The development of biopolymers such as Alginate and Poly-γ-glutamic acid is also undertaken this discipline. This book presents the complex subject of food microbiology in the most comprehensible and easy to understand language. Some of the diverse topics covered herein address the varied branches that fall under this category. The readers would gain knowledge that would broaden their perspective about modern food microbiology.
Food Microbiology
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Author : Martin R Adams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Food Microbiology written by Martin R Adams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the 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 foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
Modern Food Microbiology 4e Pb
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Author : James Monroe Jay
language : en
Publisher:
Release Date : 1996
Modern Food Microbiology 4e Pb written by James Monroe Jay and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Food categories.
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.
Fundamental Food Microbiology
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Author : Bibek Ray
language : fr
Publisher: CRC Press
Release Date : 2007-10-08
Fundamental Food Microbiology written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-08 with Technology & Engineering categories.
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 pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.