Food Microbiology & Safety

PUBLISHED


Viewing: 1 - 10 of 154
Published:
October 09, 2014
Editor(s):
Rosane F. Schwan, Graham H. Fleet
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 
Published:
September 26, 2014
Editor(s):
V Ravishankar Rai, Jamuna A. Bai
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 
Published:
August 21, 2014
Editor(s):
Ramesh C. Ray, Montet Didier
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 
Published:
July 29, 2014
Author(s):
Linhai Wu, Dian Zhu
  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 
Published:
July 23, 2014
Editor(s):
Prabir K. Sarkar, M.J. Robert Nout
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 
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 
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 
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 
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 
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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