Food Microbiology

This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how free-living actinobacteria acquire the capability to produce nodules in plants and how this factor could be impo..

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water and biosystems, this book describes new models to predict microbial growth and survival under a variety of conditions. The author provides coverage of both traditional and alternative mo..

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products...

Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies. The book examines the risks associated with the intentional contamination of food. It provides implementation s..

Bread Staling presents current knowledge of the events leading to bread staling from a physico-chemical perspective and provides applicable methods to design new and longer-lasting baked goods and improve product shelf-life..

A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphas..

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. It emphasizes the critical factors which affect the quality of products produced in less technological cultures - products which have been..

"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."..

To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodbo..

Food Irradiation..

Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual presents well-tested and outlined experiments for use in a one-semester introductory food microbiology course. It also features 14 exercises that incorporate traditional and r..

Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Beginning with that premise, this book presents some of the key components for such a system. The second edition provides completely updated practical advice on all aspects of food plant s..