Food microbiology, Adams, Martin R (emeritus Professor Food Microbiology, University Of Surrey, Uk) Moss, Maurice O (formerly University Of Surrey, Uk) Mcclure, Peter (v
Новое издание
Автор: Adams, Martin R (formerly University Of Surrey, Uk) Mcclure, Peter J (visiting Professor, University Of Leeds, Uk) Moss, Maurice O (formerly Universit Название: Food microbiology ISBN: 1837671826 ISBN-13(EAN): 9781837671823 Издательство: Royal Society of Chemistry Цена: 9502.00 р. Наличие на складе: Есть у поставщикаПоставка под заказ.
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.)
Автор: Jeyabalan Sangeetha; D Thangadurai Название: Phycobiotechnology ISBN: 1771888962 ISBN-13(EAN): 9781771888967 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
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.
Название: Microbial control and food preservation ISBN: 1493985191 ISBN-13(EAN): 9781493985197 Издательство: Springer Рейтинг: Цена: 21661.00 р. Наличие на складе: Поставка под заказ.
Описание: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing.
Автор: Sandeep Kumar Panda; Prathapkumar Halady Shetty Название: Innovations in Technologies for Fermented Food and Beverage Industries ISBN: 3030090825 ISBN-13(EAN): 9783030090821 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: Peleg, Micha Название: Advanced Quantitative Microbiology for Foods and Biosystems ISBN: 0367390957 ISBN-13(EAN): 9780367390952 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alternative models, thermal and non-thermal preservation, water disinfection, microbial dose response curves, interpretation of irregular count records, and how to estimate the frequencies of future outbursts. He focuses primarily on the mathematical forms of the proposed alternative models and on the rationale for their introduction as substitutes to those currently in use.
The book provides examples of how some of the methods can be implemented to follow or predict microbial growth and inactivation patterns, in real time, with free programs posted on the web, written in MS ExcelТ, and examples of how microbial survival parameters can be derived directly from non-isothermal inactivation data and then used to predict the efficacy of other non-isothermal heat treatments. Featuring numerous illustrations, equations, tables, and figures, the book elucidates a new approach that resolves several outstanding issues in microbial modeling and eliminates inconsistencies often found in current methods.
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.
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.
Название: Food Microbiology and Biotechnology ISBN: 1771888385 ISBN-13(EAN): 9781771888387 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.
Автор: Shen Cangliang, Zhang Yifan Название: Introductory Microbiology Lab Skills and Techniques in Food Science ISBN: 0128216786 ISBN-13(EAN): 9780128216781 Издательство: Elsevier Science Рейтинг: Цена: 16505.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
Описание: Microbes are vitally important to all life on Earth. As versatile organisms, they play a major role in various biochemical processes such as biodegradation, biodeterioration, climate change, food spoilage, epidemiology and biotechnology. The exponential rise in the quantity of scientific information and the rate at which new discoveries are made, require much elaborated, interdisciplinary and up-to date information and their understanding. The book Microbiology Concepts with Experiments for Agricultural and Food Microbiology has been written to serve as a guidebook for undergraduates and postgraduates of different universities. The chapters have been so arranged to give a sequential knowledge of the introductory basic agricultural microbiology, molecular biology, and plant metabolic pathways, elements of immunology, industrial microbiology, fermentation technology and principle working of basic equipment's in this guide book.
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