Encyclopedia of Food Microbiology

Author: Carl A. Batt

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 3248

View: 224

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

Author: Carl A. Batt

Publisher: Elsevier

ISBN:

Category: Medical

Page: 2372

View: 711

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

Author: Carl A. Batt

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 3248

View: 553

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.

Encyclopaedia of Food Microbiology and Food-Fermentation Biotechnology

Author: Ranvijay Singh

Publisher: Koros Press

ISBN:

Category: Fermented foods

Page: 1136

View: 471

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.

Encyclopedia of Food Safety

Author:

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 2304

View: 606

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Encyclopedia of Food Science

Author: Martin S. Peterson

Publisher: A V I Publishing Company

ISBN:

Category: Aliments - Industrie et commerce - Dictionnaires anglais

Page: 1005

View: 823

Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.

Food Quality And Standards - Volume III

Author: Radomir Lasztity

Publisher: EOLSS Publications

ISBN:

Category: Cooking

Page: 358

View: 100

Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Dictionary of Food Microbiology

Author: Hanns K. Frank

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 298

View: 731

Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form. 23 figures include schematics of processes and line drawings of microorganisms. In short, this is a mini-encyclopedia of food microbiology.

Encyclopedia of Food Mycotoxins

Author: Martin Weidenbörner

Publisher: Springer Science & Business Media

ISBN:

Category: Technology & Engineering

Page: 294

View: 884

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.

Food Microbiology

Principles Into Practice, 2 Volume Set

Author: Osman Erkmen

Publisher: John Wiley & Sons

ISBN:

Category: Medical

Page: 944

View: 327

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.

Microbiological Safety and Quality of Food

Author: Barbara Lund

Publisher: Springer Science & Business Media

ISBN:

Category: Science

Page: 2024

View: 645

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Choice

Publication of the Association of College and Research Libraries, a Division of the American Library Association

Author:

Publisher:

ISBN:

Category: Academic libraries

Page:

View: 786

Encyclopedia of Meat Sciences

Author: Carrick Devine

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 1500

View: 182

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Food and Beverage Mycology

Author: Larry R. Beuchat

Publisher: Springer Science & Business Media

ISBN:

Category: Science

Page: 661

View: 441

This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.

Food Biochemistry and Food Processing

Author: Y. H. Hui

Publisher: John Wiley & Sons

ISBN:

Category: Technology & Engineering

Page: 769

View: 224

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Encyclopedia of Microbiology

Author: Joshua Lederberg

Publisher:

ISBN:

Category: Medical

Page: 646

View: 847

Edited by the world's leading scientists, the Encyclopedia of Microbiology covers traditional fields of study as well as the latest microbiological research in a clearly written manner. The four-volume, 2,100-page Encyclopedia encompasses many disciplines of the field, including environmental microbiology, genetic and molecular microbiology, medical microbiology, immunology, food and industrial microbiology, and plant science. The Encyclopedia describes current advances with the broadest range of up-to-date expertise and includes guides to the world's published literature. The Encyclopedia of Microbiology challenges and stimulates the reader, while illustrating the importance of microbiology. This comprehensive work deserves a prominent position on the shelves of every academic, industrial, and public library. Includes four volumes, approximately 2,100 pages, and a subject index Contains more than 200 articles and 300 tables Features approximately 750 figures More than 1,300 glossary entries More than 1,600 bibliographic entries Presented in a large 8-1/2" x 11" double-column format Covers most areas of microbiology, including: Laboratory practices for microbiology Medical microbiology and immunology Genetic and molecular microbiology Environmental microbiology and plant science Agricultural, food, and industrial microbiology