<p>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.</p>

Modern Food Microbiology (Food Science Text Series)

Science & Math

Jay, James M.

Loessner, Martin J.

Golden, David A.

Biological Sciences

Springer

<p>An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.</p>

Modern Food Microbiology (Food Science Texts Series)

Cookbooks, Food & Wine

Professional Cooking

Modern Food Microbiology

Evolution

Chemistry

REINHOLD

An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.

Modern food microbiology

Agricultural Sciences

Van Nostrand

Van Nostrand-Reinhold

Microbiologia moderna de los alimentos 2ªed (Spanish Edition)

Health, Fitness & Dieting

Nutrition

Editorial Acribia, S.A.

Questo volume rappresenta la versione italiana dell’ultima edizione di uno dei testi più autorevoli e completi sulla microbiologia degli alimenti – Modern Food Microbiology – già tradotto in varie lingue, tra le quali cinese e hindi. La trattazione introduce i fattori intrinseci ed estrinseci che influenzano la crescita microbica negli alimenti e quindi approfondisce il ruolo e la rilevanza dei diversi microrganismi prendendo in esame le principali categorie di prodotti alimentari, compresi quelli di quarta gamma e pronti al consumo. Una parte del volume è specificamente dedicata alle tecniche di ricerca dei microrganismi e dei loro metaboliti, dalle metodiche tradizionali a quelle più avanzate. I diversi aspetti e le problematiche della conservazione degli alimenti sono trattati in relazione alle tecniche disponibili e ai fattori e alle forme di resistenza dei diversi gruppi microbici. Sono inoltre approfonditi i temi della valutazione e dell’analisi del rischio e degli indicatori di qualità e di sicurezza in tutte le fasi della produzione alimentare. Conclude il volume un’esaustiva rassegna delle principali malattie trasmesse da alimenti, dei patogeni responsabili e delle misure di controllo e prevenzione. L’opera è ricca di illustrazioni, tabelle e grafici e ogni capitolo è completato da un’ampia bibliografia. Un testo indispensabile per gli studenti e i ricercatori, ma anche un prezioso strumento di lavoro e di consultazione per tutti coloro che operano professionalmente nel settore alimentare o a stretto contatto con esso.

Microbiologia degli alimenti (Food) (Italian Edition)

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