Encyclopedia of Food Microbiology Book
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Encyclopedia of Food Microbiology


  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release Date : 2014-04-02
  • Genre: Technology & Engineering
  • Pages : 3248
  • ISBN 10 : 9780123847331

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Encyclopedia of Food Microbiology Excerpt :

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 Book

Encyclopedia of Food Microbiology


  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release Date : 1999-10-04
  • Genre: Medical
  • Pages : 2372
  • ISBN 10 : 0122270703

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Encyclopedia of Food Microbiology Excerpt :

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

Encyclopedia of Food Microbiology Book

Encyclopedia of Food Microbiology


  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release Date : 2014-06-10
  • Genre: Technology & Engineering
  • Pages : 3248
  • ISBN 10 : 0123847303

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Encyclopedia of Food Microbiology Excerpt :

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 Agricultural  Food  and Biological Engineering Book

Encyclopedia of Agricultural Food and Biological Engineering


  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2010-10-21
  • Genre: Science
  • Pages : 2120
  • ISBN 10 : 9781498711074

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Encyclopedia of Agricultural Food and Biological Engineering Excerpt :

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Food Microbiology Book

Food Microbiology


  • Author : Osman Erkmen
  • Publisher : John Wiley & Sons
  • Release Date : 2016-04-13
  • Genre: Technology & Engineering
  • Pages : 944
  • ISBN 10 : 9781119237846

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Food Microbiology Excerpt :

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.

Desk Encyclopedia of Microbiology Book

Desk Encyclopedia of Microbiology


  • Author : Moselio Schaechter
  • Publisher : Academic Press
  • Release Date : 2010-04-19
  • Genre: Science
  • Pages : 1200
  • ISBN 10 : 9780080961286

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Desk Encyclopedia of Microbiology Excerpt :

The Desk Encyclopedia of Microbiology, Second Edition is a single-volume comprehensive guide to microbiology for the advanced reader. Derived from the six volume e-only Encyclopedia of Microbiology, Third Edition, it bridges the gap between introductory texts and specialized reviews. Covering topics ranging from the basic science of microbiology to the current "hot" topics in the field, it will be invaluable for obtaining background information on a broad range of microbiological topics, preparing lectures and preparing grant applications and reports. * The most comprehensive single-volume source providing an overview of microbiology to non-specialists * Bridges the gap between introductory texts and specialized reviews. * Provides concise and general overviews of important topics within the field making it a helpful resource when preparing for lectures, writing reports, or drafting grant applications

Encyclopedia of Food Microbiology Book

Encyclopedia of Food Microbiology


  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release Date : 2014-06-10
  • Genre: Technology & Engineering
  • Pages : 3248
  • ISBN 10 : 0123847303

GET BOOK
Encyclopedia of Food Microbiology Excerpt :

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 Microbiology  L P Book

Encyclopedia of Microbiology L P


  • Author : Joshua Lederberg
  • Publisher : Unknown
  • Release Date : 2000
  • Genre: Microbiology
  • Pages : 3600
  • ISBN 10 : UOM:39015047869675

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Encyclopedia of Microbiology L P Excerpt :

Illustrating the importance of microbiology, a field that cannot be over emphasised in this biotechnology age, this work contains a redesigned and revised approach to study for both graduate and undergraduate students.

Fundamental Food Microbiology Book

Fundamental Food Microbiology


  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2007-10-08
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9781420007749

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Fundamental Food Microbiology Excerpt :

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.

Encyclopedia of Microbiology Book

Encyclopedia of Microbiology


  • Author : Anne Elizabeth Maczulak
  • Publisher : Facts on File
  • Release Date : 2011
  • Genre: Reference
  • Pages : 858
  • ISBN 10 : 0816073643

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Encyclopedia of Microbiology Excerpt :

Contains many articles related to the field of microbiology.

Encyclopedia of Meat Sciences Book

Encyclopedia of Meat Sciences


  • Author : Werner K. Jensen
  • Publisher : Academic Press
  • Release Date : 2004-01-01
  • Genre: Meat
  • Pages : 1473
  • ISBN 10 : 0124649726

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Cocoa and Coffee Fermentations Book

Cocoa and Coffee Fermentations


  • Author : Rosane F. Schwan
  • Publisher : CRC Press
  • Release Date : 2014-10-09
  • Genre: Science
  • Pages : 633
  • ISBN 10 : 9781439847930

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Cocoa and Coffee Fermentations Excerpt :

Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.

Handbook of Culture Media for Food Microbiology  Second Edition Book
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Handbook of Culture Media for Food Microbiology Second Edition


  • Author : Janet E. L. Corry
  • Publisher : Elsevier
  • Release Date : 2003-05-06
  • Genre: Science
  • Pages : 662
  • ISBN 10 : 0444510842

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Handbook of Culture Media for Food Microbiology Second Edition Excerpt :

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.