Developments in Food Microbiology—4, Richard K. Robinson

Автор: George Banwart
Название: Basic Food Microbiology
ISBN: 1468464558 ISBN-13(EAN): 9781468464559
Издательство: Springer
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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: R. K. Robinson
Название: Developments in Food Microbiology—3
ISBN: 1461284201 ISBN-13(EAN): 9781461284208
Издательство: Springer
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Описание: Whatever the precise format, however, the basic intention of the series remains unaltered, and if this volume does provide food microbiologists with a useful source of information and/or further reading, then the endeavours of the authors wiII have been worthwhile.

Автор: McFeters Gordon A.
Название: Drinking Water Microbiology: Progress and Recent Developments
ISBN: 1461287863 ISBN-13(EAN): 9781461287865
Издательство: Springer
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Цена: 16979.00 р.
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Описание: Countries that are more technologically advanced have experienced a significant reduction in water- borne morbidity within the last 100 years: This reduction has been achieved through the application of effective technologies for the treatment, disinfec- tion, and distribution of potable water.

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: 7654.00 р.
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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: Membre Jeanne-Marie
Название: Modeling in Food Microbiology
ISBN: 178548155X ISBN-13(EAN): 9781785481550
Издательство: Elsevier Science
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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: T. Yano, R. Matsuno and K. Nakamura
Название: Developments in Food Engineering
ISBN: 1461361494 ISBN-13(EAN): 9781461361497
Издательство: Springer
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Описание: The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste.

Автор: S. Forsythe
Название: Food Hygiene, Microbiology and HACCP
ISBN: 1461359198 ISBN-13(EAN): 9781461359197
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection.