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Food Microbiology: Fundamentals and Frontiers, Fifth Edition

Food Microbiology: Fundamentals and Frontiers, Fifth Edition

Wydawnictwo American Society for Microbiology
Data wydania 01/06/2019
Wydanie Piąte
Liczba stron 1138
Forma publikacji książka w twardej oprawie
Poziom zaawansowania Dla szkół wyższych i kształcenia podyplomowego
ISBN 9781555819965
Kategorie Technologia żywienia
681.10 PLN (z VAT)
$183.89 / €152.57 / £137.80 /
Produkt na zamówienie
Dostawa 3-4 tygodnie
Do schowka

Opis książki

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Food Microbiology: Fundamentals and Frontiers, Fifth Edition

Spis treści

Part 1: Factors of Special Significance to Food Microbiology

1. Behavior of Microorganisms in Food: Growth, Survival, and Death

Ahmed E. Yousef and Ahmed G. Abdelhamid

2. Spores and Their Significance

Peter Setlow and Eric A. Johnson

3. Microbiological Criteria and Indicator Microorganisms

Leon G. M. Gorris And Jean-Louis Cordier

4. Stress Responses in Foodborne Bacteria

Francisco Diez-Gonzalez

Part 2: Microbial Spoilage and Public Health Concerns

5. Milk and Dairy Products

Zhengyao Xue and Maria L. Marco

6. Meat and Poultry

Manpreet Singh and Harshavardhan Thippareddi

7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains

Marilyn C. Erickson

Part 3: Foodborne Pathogenic Bacteria

8. Epidemiology of Foodborne Illnesses

Craig W. Hedberg

9. Salmonella

April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink

10. Eleven Campylobacter Species

Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele

11. Shiga Toxin-Producing Escherichia coli

Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle

12. Shigella

Christina S. Faherty and Keith A. Lampel

13. Vibrio Species

Daniela Ceccarelli et al.

14. Cronobacter Species

Ben D. Tall et al.

15. Aeromonas

Troy Skwor and Stanislava Kralova

16. Yersinia enterocolitica

Dike O. Ukuku and Mohammad Latiful Bari

17. Listeria

Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker

18. Clostridium botulinum

Eric A. Johnson

19. Clostridium perfringens

Santos Garcia et al.

20. Bacillus cereus

Toril Lindback and Per Einar Granum

21. Staphylococcus aureus

Joo Youn Park and Keun Seok Seo

Part 4: Nonbacterial Pathogens/Toxins

22. Mycotoxins

Marta H. Taniwaki And John I. Pitt

23. Foodborne Viral Pathogens

Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall

24. Helminths in Meat

Dante S. Zarlenga and H. Ray Gamble

25. Protozoan Parasites

Ynes R. Ortega

Part 5: Preservatives and Preservation Methods

26. Novel Physical Methods for Food Preservation

Luis J. Bastarrachea and Rohan V. Tikekar

27. Chemical Preservatives and Natural Food Antimicrobials

T. Matthew Taylor et al.

28. Biological Control of Food-Challenging Microorganisms

Richard Weeks and Michael Leonidas Chikindas

29. Bacteriophages for Biological Control of Foodborne Pathogens

Yilmaz Emre Gencay and Lone Brondsted

Part 6: Fermentations and Beneficial Microbes

30. Starter Cultures

Jennifer Mahoney et al.

31. Diet, Health, and the Gut Microbiota

Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery

32. Probiotics and Prebiotics

Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer

33. Fermented Foods

Michael Ganzle

Part 7: Current Issues and Advances in Food Microbiology

34. Antimicrobial Resistance, Gut Microbiota, and Health

Hua Wang, Yang Zhou, and Lu Zhang

35. Genomics of Foodborne Microorganisms

Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter

36. Metagenomics of Meat and Poultry

Margaret D. Weinroth et al.

37. Food Microbiomes: A New Paradigm for Food and Food Ecology

Andrea R. Ottesen and Padmini Ramachandran

38. Molecular Source Tracking and Molecular Subtyping

Peter Gerner-Smidt et al.

39. Predictive Microbiology and Microbial Risk Assessment

Abani K. Pradhan, Abhinav Mishra, and Hao Pang

40. Food Safety Management Systems

Kelly Stevens and Scott Hood

41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations

Marilyn C. Erickson and Mussie Y. Habteselassie

42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods

Marilyn C. Erickson and Michael P. Doyle

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