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Modern Food Microbiology

Author: James M. Jay
Publisher: Springer Science & Business Media
ISBN: 1461574765
Size: 63.90 MB
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This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Food Analysis

Author: Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 9780306474958
Size: 72.37 MB
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Instructor S Manual For Jay S Modern Food Microbiology

Author: Peter S. Murano
Publisher: Springer
ISBN: 9780834218208
Size: 51.22 MB
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This Manual is intended to be used as companion terms and definitions provided can help clarify con material to the textbook Modern Food Microbiology, cepts covered in the textbook. This section can also Sixth Edition, by James Jay. Each chapter ofthe Manual serve as a source of questions for quizzes or exams. It corresponds directly to the chapters in the textbook, can also serve as review material to be used in summary and is divided into the following sections: discussions. Finally, the two sections on questions are designed to 1. Learning Objectives. test student-learning ofthe fundamental concepts from 2. Chapter Outline. each chapter. The success of accomplishing the learn 3. Terms and Definitions. ing objectives is directly related to student performance 4. Basic Knowledge Questions. in answering these questions. In particular, the Basic 5. Critical Thinking Questions. Knowledge Questions section is designed to review the material covered in the chapter, and serve as a good The purpose of the Learning Objectives section is indicator of a type of learning known as "lower-level to help the instructor design the lecture material in a cognition. " The Critical Thinking Questions section way that will ensure a successful outcome, from the is designed to challenge critical thinking skills by pro perspective of both the instructor and the student. There viding students with questions that require a more are two purposes for the Chapter Outline.

Food Science

Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 9780834212657
Size: 42.69 MB
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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Food Microbiology

Author: Martin R Adams
Publisher: Royal Society of Chemistry
ISBN: 1782627626
Size: 46.77 MB
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Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Food Microbiology And Analytical Methods

Author: Mary Lou Tortorello
Publisher: CRC Press
ISBN: 9780824700874
Size: 54.15 MB
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Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction with the microscope to achieve rapid detection and quantification of microorganisms.

Food Hygiene Microbiology And Haccp

Author: P.R. Hayes
Publisher: Springer
ISBN: 9780834218154
Size: 67.94 MB
Format: PDF
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The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

An Introduction To Tropical Food Science

Author: Hans Gerd Muller
Publisher: Cambridge University Press
ISBN: 9780521336864
Size: 35.17 MB
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This introduction to tropical food science addresses the needs of two groups of people. First, there are those living in the tropics who require a simple introductory text. Food science is perhaps the most important science affecting their lives. The second group consists of students, administrators, and workers in industry and research in temperate zones, who are concerned with food problems but who have no firsthand knowledge of the tropics. The text provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, its digestion, and the preparation and preservation of food. The author has taken care to avoid the use of jargon and the text is supplemented by many useful and explanatory illustrations.

Microorganisms In Foods 5

Author: International Commission on Microbiological Specifications for Foods
Publisher: Springer Science & Business Media
ISBN: 9780412473500
Size: 30.57 MB
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The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

Essential Microbiology And Hygiene For Food Professionals

Author: Sibel Roller
Publisher: CRC Press
ISBN: 1444164856
Size: 13.79 MB
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Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.