Modern Food Microbiology (Food Science Text Series)

Modern Food Microbiology (Food Science Text Series)

Yazar : Martin J. Loessner David A. Golden James M. Jay
Yayınevi : Springer
ISBN : 9780387231808
Baskı yılı : 2006
Sayfa sayısı : 816
Ağırlık : 1.56 kg
Edisyon : 7
Stok durumu : Tükendi   
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.
Pt. I Historical background 1
1 History of microorganisms in food 3
Pt. II Habitats, taxonomy, and growth parameters 11
2 Taxonomy, role, and significance of microorganisms in foods 13
3 Intrinsic and extrinsic parameters of foods that affect microbial growth 39
Pt. III Microorganisms in foods 61
4 Fresh meats and poultry 63
5 Processed meats and seafoods 101
6 Vegetable and fruit products 125
7 Milk, fermentation, and fermented and nonfermented dairy products 149
8 Nondairy fermented foods and products 175
9 Miscellaneous food products 197
Pt. IV Determining microorganisms and/or their products in foods 215
10 Culture, microscopic, and sampling methods 217
11 Chemical, biological, and physical methods 241
12 Bioassay and related methods 285
Pt. V Food protection and some properties of psychrotrophs, thermophiles, and radiation-resistant bacteria 299
13 Food protection with chemicals, and by biocontrol 301
14 Food protection with modified atmospheres 351
15 Radiation protection of foods, and nature of microbial radiation resistance 371
16 Protection of foods with low-temperatures 395
17 Food protection with high temperatures 415
18 Protection of foods by drying 443
19 Other food protection methods 457
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