Basic Protocols in Predictive Food Microbiology, Alvarenga

Автор: Membre Jeanne-Marie
Название: Modeling in Food Microbiology
ISBN: 178548155X ISBN-13(EAN): 9781785481550
Издательство: Elsevier Science
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Цена: 50520.00 T
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Описание: Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.
This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issues related to modeling approaches and their applications in both microbial spoilage and safety.
Food spoilage is presented through applications of best-before-date determination and commercial sterility. Food safety is presented through applications of risk-based safety management. The different modeling aspects are introduced through probabilistic and stochastic approaches, including model and data uncertainty, but also biological variability.
Features an extensive review of modelling terminology Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable softwareRevisits all statistical aspects related to exposure assessmentDescribes realistic examples of implementing microbial spoilage and safety modeling approaches

Автор: George Banwart
Название: Basic Food Microbiology
ISBN: 1468464558 ISBN-13(EAN): 9781468464559
Издательство: Springer
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Цена: 113190.00 T
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Описание: The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy* gen, water that is potable, edible food, and shelter.

Автор: Jeyabalan Sangeetha; D Thangadurai
Название: Phycobiotechnology
ISBN: 1771888962 ISBN-13(EAN): 9781771888967
Издательство: Taylor&Francis
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Цена: 141890.00 T
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Описание: This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability.

Автор: Sivaramakrishnan, S. Razia, M.
Название: Basic Protocols in Encapsulation of Food Ingredients
ISBN: 107161648X ISBN-13(EAN): 9781071616482
Издательство: Springer
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Цена: 144410.00 T
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Описание: the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

Автор: Betim Cazarin
Название: Basic Protocols in Foods and Nutrition
ISBN: 1071623443 ISBN-13(EAN): 9781071623442
Издательство: Springer
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Цена: 144410.00 T
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Описание: This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental diets, monitor food intake, weight gain, evaluate biological samples, predict physiological changes, evaluate bioavailability of bioactive, anamnesis, measure the metabolic rate, assessing the body composition, assessing glucose homeostasis, and monitoring the metabolomic pathways. Authoritative and cutting-edge, Basic Protocols in Foods and Nutrition aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Автор: Da Silva, Neusely (institute Of Food Technology - Ital, Campinas, Sp, Brazil) H. Taniwaki, Marta (institute Of Food Technology - Ital, Campinas, Sp, B
Название: Microbiological examination methods of food and water
ISBN: 1138057118 ISBN-13(EAN): 9781138057111
Издательство: Taylor&Francis
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Цена: 132710.00 T
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Описание: Microbiological Examination Methods of Food and Water 2nd edition is a laboratory handbook that provides an overview of standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations. This new edition features many updates, bringing the handbook in line with current practice.

Автор: Roller, Sibel (London, UK)
Название: Essential Microbiology and Hygiene for Food Professionals
ISBN: 1444121499 ISBN-13(EAN): 9781444121490
Издательство: Taylor&Francis
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Цена: 51030.00 T
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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: Sagar Goyal
Название: Viruses in Foods
ISBN: 1441939628 ISBN-13(EAN): 9781441939623
Издательство: Springer
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Цена: 186330.00 T
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Описание: This is the first book entirely focused on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in foods. This book also examines strategies for the prevention and control of viral contamination of food.

Автор: Paulo Sousa e Silva
Название: Probiotic Bacteria
ISBN: 9814411620 ISBN-13(EAN): 9789814411622
Издательство: Taylor&Francis
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Цена: 117390.00 T
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Описание:

Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.

Автор: Panda
Название: Innovations in Technologies for Fermented Food and Beverage Industries
ISBN: 331974819X ISBN-13(EAN): 9783319748191
Издательство: Springer
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Цена: 214280.00 T
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Описание: This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Автор: Toldr?
Название: Proteomics in Foods
ISBN: 1461456258 ISBN-13(EAN): 9781461456254
Издательство: Springer
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Цена: 156720.00 T
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Описание: The book covers the principles of proteomics and details applications to foods, such as quality issues related with post-mortem processes in animal foods, identification of proteins, and safety issues like food authenticity and detection of animal species.

Автор: Atlas, Ronald M.
Название: The Handbook of Microbiological Media for the Examination of Food
ISBN: 0367391325 ISBN-13(EAN): 9780367391324
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание:

Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other regions are implementing stricter oversight, as foodborne pathogens that cause deadly diseases such as e. coli 0157: H7 have raised the stakes everywhere. Food safety scientists have acted on this growing public health risk by developing improved media for the cultivation of bacteria, fungi, and viruses, much of it geared toward specific rapid detection.

Reflecting the development of these new media and the latest FDA recommendations, the second edition of the Handbook of Microbiological Media for the Examination of Foodprovides an essential resource for anyone involved with the monitoring of both food production and post-production quality control.

Organized alphabetically by medium, the expanded edition of this highly respected handbookincludes -

- Descriptions of nearly 1,400 media including those recommended by the FDA, as well as media used elsewhere in the world

- Concise and lucid instructions for the preparation and uses of each of the media

- Cross-referenced indexing that allows the media to be found by name or specific microorganism of interest

- Descriptions of expected results as they apply to microorganisms of importance for the examination of foods

- Common synonyms for the various media and listings of compositions, so that alternate media an be effectively employed when needed

Compiled by Ronald M. Atlas, a world-renowned researcher and author known for his pioneering work in pathogen detection, the Handbook of Microbiological Media for the Examination of Food, Second Edition, provides microbiologists with an essential tool for safeguarding public health.