Food & Culinary Science

Food Microbiology & Safety

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Laboratory Models for Foodborne Infections

Featured

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...

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun
April 16, 2018

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...

Salmonella

Rufus K. Guthrie
December 14, 2017

Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen. The source of the pathogenic organisms is frequently poultry and the organism is often spread in the kitchen from poultry to other foods. This book describes the...

Food Toxicology: Current Advances and Future Challenges

Ashish Sachan, Suzanne Hendrich
December 13, 2017

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable...

Foodborne Disease Handbook, Second Edition: Volume IV: Seafood and Environmental Toxins

Y. H. Hui
December 13, 2017

A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from...

Foodborne Disease Handbook, Second Edition: Volume III: Plant Toxicants

Y. H. Hui
December 13, 2017

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of...

Foodborne Disease Handbook, Second Edition: Volume II: Viruses, Parasites, Pathogens, and HACCP

Y. H. Hui
December 12, 2017

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A,...

Bacterial Starter Cultures for Food

Stanley E. Gilliland
November 29, 2017

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed...

Bread Staling

Pavinee Chinachoti
November 29, 2017

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading...

Molluscan Shellfish Depuration

W.S. Otwell
November 29, 2017

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings. Industry and historical perspectives are...

Molecular Biology and Genetic Engineering of Yeasts

Henri Heslot
November 29, 2017

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of unconventional yeasts being used in an increasing number of studies. 175 figures help illustrate the...

Managing Food Safety Risks in the Agri-Food Industries

Jan Mei Soon, Richard Baines
October 23, 2017

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,...

Food Safety and Protection

V Ravishankar Rai, Jamuna A Bai
September 20, 2017

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in...

Conferences

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