Food Microbiology & Safety

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Food Microbiology & Safety

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Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

October 28, 2014

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations

Rosane F. Schwan, Graham H. Fleet

October 09, 2014

Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their...

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques

V Ravishankar Rai, Jamuna A. Bai

September 26, 2014

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in...

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods

Ramesh C. Ray, Montet Didier

August 21, 2014

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and...

Food Safety in China: A Comprehensive Review

Food Safety in China: A Comprehensive Review

Linhai Wu, Dian Zhu

July 29, 2014

  China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food...

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation

Prabir K. Sarkar, M.J. Robert Nout

July 23, 2014

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...

Dairy Microbiology and Biochemistry: Recent Developments

Dairy Microbiology and Biochemistry: Recent Developments

Barbaros Ozer, Gülsün Akdemir-Evrendilek

July 09, 2014

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

Toxins and Biologically Active Compounds from Microalgae, Volume 2: Biological Effects and Risk Management

Toxins and Biologically Active Compounds from Microalgae, Volume 2: Biological Effects and Risk Management

Gian Paolo Rossini

April 24, 2014

Toxins and Biologically Active Compounds from Microalgae: Volume 2: Biological Effects and Risk Management  is devoted to the effects toxic microalgae and their poisonous products exert on living systems and how they may affect human activities. The most advanced information regarding the...

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques

Ioannis S. Boziaris

April 14, 2014

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor...

Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects

Probiotic Bacteria: Fundamentals, Therapy, and Technological Aspects

J. Paulo Sousa e Silva, Ana Cristina Freitas

April 02, 2014

Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications...

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim

February 14, 2014

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic...

Toxins and Biologically Active Compounds from Microalgae, Volume 1

Toxins and Biologically Active Compounds from Microalgae, Volume 1

Gian Paolo Rossini

February 14, 2014

This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment. It covers recent advances in the...