Food Microbiology & Safety

PUBLISHED


Viewing: 1 - 10 of 149
Published:
July 09, 2014
Editor(s):
Barbaros Ozer, Gülsün Akdemir-Evrendilek
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 
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Published:
April 24, 2014
Editor(s):
Gian Paolo Rossini
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 
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Published:
April 14, 2014
Editor(s):
Ioannis S. Boziaris
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 
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Published:
April 02, 2014
Editor(s):
J. Paulo Sousa e Silva, Ana Cristina Freitas
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 
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Published:
February 14, 2014
Editor(s):
Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
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 
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Published:
February 14, 2014
Editor(s):
Gian Paolo Rossini
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 
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Published:
December 20, 2013
Author(s):
Debby Newslow
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the 
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Published:
December 09, 2013
Editor(s):
Semih Otles
Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in 
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Published:
November 26, 2013
Author(s):
Bibek Ray, Arun Bhunia
Golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete 
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Published:
November 23, 2013
Editor(s):
Jian Chen, Yang Zhu
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been 
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