Food microbiology, Adams, Martin R (formerly University Of Surrey, Uk) Mcclure, Peter J (visiting Professor, University Of Leeds, Uk) Moss, Maurice O (formerly Universit
Старое издание
Автор: Adams, Martin R (emeritus Professor Food Microbiology, University Of Surrey, Uk) Moss, Maurice O (formerly University Of Surrey, Uk) Mcclure, Peter (v Название: Food microbiology ISBN: 1849739609 ISBN-13(EAN): 9781849739603 Издательство: Royal Society of Chemistry Цена: 7390.00 р. Наличие на складе: Поставка под заказ.
Автор: Vinderola, Gabriel ; Ouwehand, Arthur ; Salminen, Название: Lactic Acid Bacteria: Microbiological and Functional Aspects ISBN: 1032399384 ISBN-13(EAN): 9781032399386 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Pennington, T. Hugh Название: When Food Kills BSE, E.coli and disaster science (Hardback) ISBN: 0198525176 ISBN-13(EAN): 9780198525172 Издательство: Oxford Academ Рейтинг: Цена: 14098.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The `food scare` concept took on new meaning in 1996, which opened with variant CJD emerging as the human form of BSE, and closed with Britain`s worst E.coli O157 outbreak in central Scotland. As people died, so did trust in government and science. This book tells the story of these events, what led up to them, and what has happened since.
Автор: Goyal Название: Viruses in Foods ISBN: 3319307215 ISBN-13(EAN): 9783319307213 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 1. Food Virology: Advances and NeedsCharles P. Gerba References 2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)Gail E. Greening, Jennifer L. Cannon1.0 Introduction2.0 Hepatitis A virus 2.1 Distribution and transmission 2.2 Taxonomy and morphology 2.3 Growth and biological properties 2.4 Infection and disease 2.5 Foodborne disease3.0 Hepatitis E virus 3.1 Distribution and transmission 3.2 Taxonomy and morphology 3.3 Growth and biological properties 3.4 Infection and disease 3.5 Foodborne disease 3.6 Zoonotic transmission4.0 Norovirus 4.1 Distribution and transmission 4.2 Taxonomy and morphology 4.3 Growth and biological properties 4.4 Infection and disease 4.5 Foodborne disease 4.6 Zoonotic transmission5.0 Sapovirus5.1 Distribution and transmission 5.2 Taxonomy and morphology 5.3 Growth and biological properties 5.4 Infection and disease 5.5 Foodborne disease 5.6 Zoonotic transmission6.0 Rotavirus 6.1 Distribution and transmission 6.2 Taxonomy and morphology 6.3 Growth and biological properties 6.4 Infection and disease 6.5 Foodborne disease6.6 Zoonotic transmission7.0 Astrovirus 7.1 Distribution and transmission 7.2 Taxonomy and morphology 7.3 Growth and biological properties 7.4 Infection and disease 7.5 Foodborne disease8.0 Other viruses with potential for foodborne transmission 8.1 Adenovirus 8.2 Enterovirus 8.3 Aichivirus8.4 Parvovirus 8.5 Coronavirus 8.6 Torovirus 8.7 Picobirnavirus 8.8 Tick-borne encephalitis virus 8.9 Other foodborne routes of virus transmission9.0 Summary and conclusions10.0 References 3. The Molecular Virology of Enteric VirusesJavier Buesa, Jesъs Rodriguez-Dнaz 1.0 Caliciviruses: Noroviruses and Sapoviruses 1.1. Structure and Composition 1.2. Genomes and Proteins 1.3. Molecular Diversity of Noroviruses 1.4. Genetic Classification of Sapoviruses 1.5. Virus Replication 1.6. Virus-Cell Interactions 2.0 Rotaviruses 2.1. Virus Classification 2.2. Structure of the Virion 2.3. The Genome 2.4. Mechanisms of Evolution and Strain Diversity 2.5. Genome Replication 2.6. Cell infection 2.7. The NSP4 Enterotoxin3.0 Astroviruses 3.1. Structure of the Virion 3.2. Genome and Proteins4.0 Enteroviruses 4.1. Polioviruses 4.2. Kobuviruses5.0 Hepatitis A Virus 5.1. The Genome 5.2. Proteins 5.3. Virus Replication6.0 Hepatitis E Virus 6.1. The Genome 6.2. Genetic Variants 6.3. Proteins 6.4. Replication7.0 Enteric Adenovirus8.0 Summary9.0 References 4. Epidemiolog
Описание: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.
Автор: Montville, Thomas J. Matthews, Karl R. Название: Food microbiology: an introduction ISBN: 1555819389 ISBN-13(EAN): 9781555819385 Издательство: Wiley Рейтинг: Цена: 14248.00 р. Наличие на складе: Поставка под заказ.
Описание: Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Authoratative coverage presented in a format designed to facilitate teaching and learning.
Автор: Alan H. Varnam Название: Milk and Milk Products ISBN: 1461357322 ISBN-13(EAN): 9781461357322 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products.
Автор: McSweeney, Paul L. H. Название: Cheese ISBN: 0124170129 ISBN-13(EAN): 9780124170124 Издательство: Elsevier Science Рейтинг: Цена: 55119.00 р. Наличие на складе: Поставка под заказ.
Описание:
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.
Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
Описание: The book demonstrates that food safety is a multidisciplinary scientific discipline thatis specifically designed to prevent foodborne illness to consumers. It is generally assumedto be an axiom by both nonprofessionals and professionals alike, that the mostdeveloped countries, through their intricate and complex standards, formal trainingsand inspections, are always capable of providing much safer food items and beveragesto consumers as opposed to the lesser developed countries and regions of the world. Clearly, the available data regarding the morbidity and the mortality in different areasof the world confirms that in developing countries, the prevalence and the incidence of
Автор: Shaw Название: Food Safety - The Science of Keeping Food Safe 2e ISBN: 1119133661 ISBN-13(EAN): 9781119133667 Издательство: Wiley Рейтинг: Цена: 8862.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.
This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.
- This second edition has been revised and updated throughout to include the latest topics in this fast-moving field - Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements - The most readable and user-friendly food safety book for students, scientists, regulators, and general readers
Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
Автор: Charlene Wolf-Hall, William Nganje Название: Microbial Food Safety: A Food Systems Approach ISBN: 1780644817 ISBN-13(EAN): 9781780644813 Издательство: Marston Book Services Рейтинг: Цена: 8870.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This interdisciplinary, full-colour textbook describes microbial contaminants from plants, fungi and animal products that are potentials risk to humans, reviewing their origin, risk, prevention and control. Using models to explain concepts, it shows interactions between humans moving food through global systems and impacts on microbial food safety.
Название: Risk Assessment Methods For Biologi ISBN: 1498762026 ISBN-13(EAN): 9781498762021 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance.
Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods.
Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals.
Key Features:
Presents new trends and approaches in the field of risk assessment in foods
Risk assessment concepts are illustrated by practical examples in the food sector
Discusses how quantitative information and models are integrated in a quantitative risk asssment framework
Provides examples of applications of quantitative chemical risk assessment in risk management
The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods
Название: Fermentation, Effects On Food Prop ISBN: 113819946X ISBN-13(EAN): 9781138199460 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
The complex microbial community in fermented foods
The generation of the flavor and aroma compounds in fermented foods
The effect of fermentation on the rheological properties and the color of foods
The effect of fermentation on bioactivities of foods
How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles
Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
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