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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 - livro 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… mais…

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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) - encadernado, livro de bolso

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… mais…

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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) - encadernado, livro de bolso

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… mais…

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

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 … mais…

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Modern Food Microbiology - Loessner, Martin J.
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Loessner, Martin J.:
Modern Food Microbiology - encadernado, livro de bolso

ISBN: 9780387231808

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Modern Food Microbiology James M. Jay Author
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Número ISBN:

0387231803


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.

Dados detalhados do livro - Modern Food Microbiology James M. Jay Author


EAN (ISBN-13): 9780387231808
ISBN (ISBN-10): 0387231803
Livro de capa dura
Livro de bolso
Ano de publicação: 2006
Editor/Editora: Springer US Core >2 >T
790 Páginas
Peso: 1,615 kg
Língua: eng/Englisch

Livro na base de dados desde 2007-06-06T11:25:18+01:00 (Lisbon)
Página de detalhes modificada pela última vez em 2024-01-12T17:15:58+00:00 (Lisbon)
Número ISBN/EAN: 0387231803

Número ISBN - Ortografia alternativa:
0-387-23180-3, 978-0-387-23180-8
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: jay martin, golden, martin david, james
Título do livro: seven nine, höllenschlund, science food, food microbiology, have never been modern, text

Dados da editora

Autor: James M. Jay; Martin J. Loessner; David A. Golden
Título: Food Science Text Series; Modern Food Microbiology
Editora: Springer; Springer US
790 Páginas
Ano de publicação: 2005-02-10
New York; NY; US
Língua: Inglês
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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