Dongyou Liu
March 21, 2017
Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...
Spiros Paramithiotis, Jayanta Kumar Patra
February 15, 2019
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications,...
Charles Yoe
February 11, 2019
The field of risk science continues to expand and grow and the second edition of Principles of Risk Analysis: Decision Making Under Uncertainty responds to several significant changes in the market. The changes identified will be addressed through the addition of several new chapters. The language...
Khursheed A. Khan, Megh R. Goyal
January 30, 2019
This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the...
Charles Yoe
January 29, 2019
Primer on Risk Analysis: Decision Making Under Uncertainty, Second Edition lays out the tasks of risk analysis in a straightforward, conceptual manner, tackling the question, "What is risk analysis?" Distilling the common principles of many risk dialects into serviceable definitions, it provides a...
E. M. T. El-Mansi, Jens Nielsen, David Mousdale, Ross P. Carlson
January 03, 2019
Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation...
Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
December 18, 2018
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations,...
Neusely da Silva, Marta H. Taniwaki, Valéria C.A. Junqueira, Neliane Silveira, Margarete Midori Okazaki, Renato Abeilar Romeiro Gomes
November 21, 2018
Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA,...
Tomasz Tuzimski, Joseph Sherma
October 24, 2018
Xenobiotics are chemical compounds foreign to a given biological system. In animals and humans, xenobiotics include drugs, drug metabolites, and environmental pollutants. In the environment, xenobiotics include synthetic pesticides, herbicides, and industrial pollutants. Many techniques are used in...
Dongyou Liu
October 23, 2018
Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly...
Md. Latiful Bari, Koji Yamazaki
September 17, 2018
Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants...
Shigeru Matsumoto, Tsunehiro Otsuki
July 09, 2018
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For...
Y. H. Hui
June 28, 2018
Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more....