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Modern Food Microbiology by James M., Golden, David A., Loessner, Martin J. Jay - James M., Golden, David A., Loessner, Martin J. Jay
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James M., Golden, David A., Loessner, Martin J. Jay:

Modern Food Microbiology by James M., Golden, David A., Loessner, Martin J. Jay - libro usado

ISBN: 9780387231808

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, fo… Más…

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Modern Food Microbiology (Food Science Text Series) - James M. Jay, Martin J. Loessner, David A. Golden
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James M. Jay, Martin J. Loessner, David A. Golden:

Modern Food Microbiology (Food Science Text Series) - encuadernado, tapa blanda

2005, ISBN: 9780387231808

Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Más…

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Modern Food Microbiology (Food Science Text Series) - James M. Jay, Martin J. Loessner, David A. Golden
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James M. Jay, Martin J. Loessner, David A. Golden:
Modern Food Microbiology (Food Science Text Series) - encuadernado, tapa blanda

2005

ISBN: 9780387231808

Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Más…

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Modern Food Microbiology James M. Jay Author
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Modern Food Microbiology James M. Jay Author - libro nuevo

ISBN: 9780387231808

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 … Más…

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Modern Food Microbiology - Loessner, Martin J.
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Loessner, Martin J.:
Modern Food Microbiology - encuadernado, tapa blanda

ISBN: 9780387231808

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Detalles del libro
Modern Food Microbiology James M. Jay Author
Autor:
Título:
ISBN:

9780387231808


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. TOC:History of Microorganisms in Food.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, Fermented, and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection with Chemicals and Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods and Nature of Microbial Radiation Resistance.- Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators of Food Microbial Quality and Safety.- The Haccp and Fso System, and Food Safety.- Introduction to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia Coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some other Proven and Suspected Foodborne Biohazards.- Appendix.

Detalles del libro - Modern Food Microbiology James M. Jay Author


EAN (ISBN-13): 9780387231808
ISBN (ISBN-10): 0387231803
Tapa dura
Tapa blanda
Año de publicación: 2006
Editorial: Springer US Core >2 >T
790 Páginas
Peso: 1,615 kg
Idioma: eng/Englisch

Libro en la base de datos desde 2007-06-06T12:25:18+02:00 (Madrid)
Página de detalles modificada por última vez el 2024-01-12T18:15:58+01:00 (Madrid)
ISBN/EAN: 9780387231808

ISBN - escritura alterna:
0-387-23180-3, 978-0-387-23180-8
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: jay martin, golden, martin david, james
Título del libro: seven nine, höllenschlund, science food, food microbiology, have never been modern, text

Datos del la editorial

Autor: James M. Jay; Martin J. Loessner; David A. Golden
Título: Food Science Text Series; Modern Food Microbiology
Editorial: Springer; Springer US
790 Páginas
Año de publicación: 2005-02-10
New York; NY; US
Idioma: Inglés
90,94 € (DE)
93,49 € (AT)
100,50 CHF (CH)
Available
XX, 790 p.

BB; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Food Microbiology; Food Safety; Foodborne pathogens; Food Science; Microbiology; Mikrobiologie (nicht-medizinisch); BB; BB; EA; BC

Historical Background.- History of Microorganisms in Food.- Habitats, Taxonomy, and Growth Parameters.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth.- Microorganisms in Foods.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, and Fermented and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Determining Microorganisms and/or Their Products in Foods.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- Food Protection with Chemicals, and by Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance.- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- Indicators of Food Microbial Quality and Safety.- The HACCP and FSO Systems for Food Safety.- Foodborne Diseases.- to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some Other Proven and Suspected Foodborne Biohazards.
Now in its fully revised and updated 7th edition Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments

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