Dairy Microbiology and Biochemistry, Ozer Barbaros
Автор: B.A. Law Название: Microbiology and Biochemistry of Cheese and Fermented Milk ISBN: 0751403466 ISBN-13(EAN): 9780751403466 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Brings together information on a wide range of fermented dairy products. This book takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. It is suitable for dairy scientists, food chemists, dairy microbiologists and biotechnologists.
Автор: Fox P. F. Название: Dairy Chemistry and Biochemistry ISBN: 3319148915 ISBN-13(EAN): 9783319148915 Издательство: Springer Рейтинг: Цена: 79190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
Автор: P. F. Fox; T. Uniacke-Lowe; P. L. H. McSweeney; J. Название: Dairy Chemistry and Biochemistry ISBN: 3319374362 ISBN-13(EAN): 9783319374369 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
Название: Dairy Microbiology ISBN: 1482298678 ISBN-13(EAN): 9781482298673 Издательство: Taylor&Francis Рейтинг: Цена: 132710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry.
Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn's), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry.
The book will provide dairy professionals and students alike the latest information on this vast topic.
Автор: Roller, Sibel (London, UK) Название: Essential Microbiology and Hygiene for Food Professionals ISBN: 1444121499 ISBN-13(EAN): 9781444121490 Издательство: Taylor&Francis Рейтинг: Цена: 51030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health.
Автор: Geis Phil Название: Cosmetic Microbiology Practical Approaches ISBN: 0849314534 ISBN-13(EAN): 9780849314537 Издательство: Informa Рейтинг: Цена: 139800.00 T Наличие на складе: Нет в наличии. Описание: Written for microbiologists, process engineers, plant managers, and workers, Cosmetic Microbiology: A Practical Handbook contains practical information on the sanitation and preservation of cosmetics. The book provides knowledge needed to create safe and usable cosmetic products. All aspects of cosmetic microbiology are covered, including testing methods, preservation, toxicology, and regulatory concerns. This second edition continues the tradition of offering practical, easy-to-understand advice to newcomers to cosmetic microbiology, and it continues to be the source for technical training.
Автор: Hutkins Robert W., Blanc Jean-Jacques, Brignole Mi Название: Microbiology and Technology of Fermented Foods ISBN: 0813800188 ISBN-13(EAN): 9780813800189 Издательство: Wiley Рейтинг: Цена: 240770.00 T Наличие на складе: Поставка под заказ. Описание: Presents a brief history and evolution of microbiology and fermented foods. This book offers an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties. It also describes how microorganisms are used to produce fermented foods and the development of a modern starter culture industry.
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