Автор: Willey Joanne, Sandman Kathleen, Wood Dorothy Название: Prescott`s microbiology.12 ed.ISE ISBN: 1265123039 ISBN-13(EAN): 9781265123031 Издательство: McGraw-Hill Рейтинг: Цена: 9419.00 р. 10466.00-10% Наличие на складе: Есть (1 шт.) Описание: The author team of Prescott's Microbiology continues to provide a modern approach to microbiology using evolution as a framework. This new 12th edition integrates impactful new changes to include a fresh new design to engage students and important content updates including SARS-CoV-2 and COVID-19 which are prominently featured, taxonomic schemes that have been extensively revised, recent epidemiological data, and mRNA vaccines which just scrapes the surface of this new edition.
Автор: Foster Название: Food Microbiology ISBN: 8123929129 ISBN-13(EAN): 9788123929125 Издательство: CBS India Рейтинг: Цена: 14630.00 р. 20900.00-30% Наличие на складе: Есть (1 шт.)
Название: Food Allergens ISBN: 1493908405 ISBN-13(EAN): 9781493908400 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.
Автор: Donn R. Ward; Cameron A. Hackney Название: Microbiology of Marine Food Products ISBN: 1461367514 ISBN-13(EAN): 9781461367512 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Jeffrey Farber; Jackie Crichton; O. Peter Snyder, Название: Retail Food Safety ISBN: 1493915495 ISBN-13(EAN): 9781493915491 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late.
Автор: Luca Cocolin; Danilo Ercolini Название: Molecular Techniques in the Microbial Ecology of Fermented Foods ISBN: 1441925600 ISBN-13(EAN): 9781441925602 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Описание: Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
Автор: Schiffrin Eduardo J. Название: Intestinal Microbiota in Health and Disease ISBN: 1482226766 ISBN-13(EAN): 9781482226768 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education. It contributes to the generation of a homeostatic balance characterized by the capacity to react against pathogens while remaining hyperresponsive/tolerant against commensals. This homeostatic response depends on bacteria and bacterial product sensing by innate immune cells and their molecular asset at the intestinal mucosa. This book captures the enormous progress that has been accomplished in this field in recent years.
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Описание: 1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry.- 2. Quality and Safety Management Systems in the Production of Vegetables.- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products.- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications.- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry.- 6. Quality of Vegetable Products: Assessment of Physical-chemical and Microbiological Changes in Vegetables Products by Non-destructive Methods.- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables.- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry.- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce.- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools.- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables.- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.
Автор: Jeremiah, Название: Freezing Effects on Food Quality ISBN: 0367401401 ISBN-13(EAN): 9780367401405 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Название: Processing Foods ISBN: 0367455692 ISBN-13(EAN): 9780367455699 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Processing Foods: Quality Optimization and Process Assessment provides updated information to help researchers and industrialists make use of new concepts, technologies and approaches at the heart of modern food research. It is a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food proces
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