Essentials Of Food Microbiology PDF Book

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Essentials of Food Microbiology

Author : John Garbutt
Publisher : CRC Press
Release : 1997-03-28
Category : Technology & Engineering
ISBN : 0340677015
File Size : 47,9 Mb
Total Download : 968

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Book Summary: Essentials of Food Microbiology will be an invaluable text for students following courses in food science, food technology and other food related subjects for which a knowledge of food microbiology is required. This book assumes no prior knowledge of microbiology and treats any microbiological principles within a food context. It provides a comprehensive introduction to the subject and will be a useful resource for anyone with an interest in food and food safety.

Essential Microbiology

Author : Stuart Hogg
Publisher : John Wiley & Sons
Release : 2013-06-10
Category : Science
ISBN : 9781119978916
File Size : 29,9 Mb
Total Download : 205

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Book Summary: Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.

Essentials of the Microbiology of Foods

Author : David A. A. Mossel,Janet E. L. Corry,Corry B Struijk,Rosamund M. Baird
Publisher : Wiley
Release : 1996-01-16
Category : Science
ISBN : 0471930369
File Size : 17,8 Mb
Total Download : 697

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Book Summary: 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.

Nanotechnological Approaches in Food Microbiology

Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Release : 2020-12-27
Category : Science
ISBN : 9781000283044
File Size : 34,9 Mb
Total Download : 654

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Book Summary: Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Essential Microbiology and Hygiene for Food Professionals

Author : Sibel Roller
Publisher : CRC Press
Release : 2012-04-27
Category : Technology & Engineering
ISBN : 9781444121490
File Size : 28,8 Mb
Total Download : 278

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Book Summary: 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.

Food Microbiology

Author : Thomas J. Montville
Publisher : Wiley-Blackwell
Release : 2008
Category : Science
ISBN : 1405189134
File Size : 51,9 Mb
Total Download : 776

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Book Summary: An indispensable undergraduate textbook that covers the critical topic of food microbiology The second edition of Food Microbiology: an Introduction offers authoritative coverage as well as an appealing design for today′s instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition′s success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Following up on the critical success of the first edition, this textbook presents a classroom–friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today′s students to acquire the understanding and skills necessary for practicing food safety in the future. The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student–friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, Basics of Food Microbiology, cements foundational material, while the next four sections detail specific food–borne organisms and strategies for controlling them. Descriptions of outbreaks of food–related infections inject life into each pathogen covered.

Handbook of Culture Media for Food Microbiology

Author : Janet E. L. Corry,J.E.L. Corry,G.D.W. Curtis,Rosamund M. Baird,R.M. Baird
Publisher : Elsevier
Release : 2003-04-22
Category : Science
ISBN : 0444510842
File Size : 47,8 Mb
Total Download : 919

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Book Summary: 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.

Modern Food Microbiology

Author : James M. Jay,Martin J. Loessner,David A. Golden
Publisher : Springer Science & Business Media
Release : 2008-02-05
Category : Technology & Engineering
ISBN : 9780387234137
File Size : 41,8 Mb
Total Download : 625

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Book Summary: 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.