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Books in Food microbiology

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1-10 of 112 results in All results

Cheese

  • 5th Edition
  • April 1, 2025
  • Paul L.H. McSweeney + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 6 - 5
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 7 - 2
Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

Foodborne and Microorganisms

  • 1st Edition
  • Volume 113
  • March 1, 2025
  • Anderson de Souza Sant'Ana
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 8 9 0 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 5 8 - 2
Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables.

The Microbiological Quality of Food

  • 2nd Edition
  • November 1, 2024
  • Antonio Bevilacqua + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 1 6 0 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 1 3 1 - 3
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.

Handbook of Sourdough Microbiota and Fermentation

  • 1st Edition
  • October 1, 2024
  • Fatih Ozogul + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 2 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 3 - 3
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.

Food-borne Delivery Systems of Functional Substances for Precision Nutrition

  • 1st Edition
  • Volume 112
  • August 30, 2024
  • Mingqian Tan
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 2 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 3 - 7
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.Other chapters focus on Liposomes' delivery systems of functional substances for precision nutrition, Hydrogel delivery systems of functional substances for precision nutrition, Vesicle delivery systems of functional substances for precision nutrition, and Future development trend of food-borne delivery systems of functional substances for precision nutrition.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 110
  • June 20, 2024
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 8 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 9 - 8
Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.

Vitamin D and health

  • 1st Edition
  • Volume 109
  • May 23, 2024
  • Michael N.A. Eskin
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 6 0 7 2 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 7 3 - 8
Vitamin D and Health, Volume 109 reviews the versatility of vitamin D in enhancing the immune system and its potential role in combating many chronic diseases. While vitamin D’s role in enhancing bone health is well established, recent studies demonstrated the safety and efficacy of peri-operative vitamin D supplementation in cardiac patients and its impact on post-operative outcomes. Chapters in this new release include discussions on Vitamin D and Immune Function, Vitamin D and Bone Heath, Vitamin D and Cardiovascular Disease, Vitamin D and Cancer, Vitamin D and Diabetes, Vitamin D and Neurological Diseases, Vitamin D and Celiac Disease, and much more.

Microbial Vitamins and Carotenoids in Food Biotechnology

  • 1st Edition
  • May 3, 2024
  • Syed Amir Ashraf + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 2 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 2 9 - 1
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 108
  • March 7, 2024
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 3 9 2 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 3 9 3 - 1
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

  • 1st Edition
  • Volume 107
  • October 26, 2023
  • Esra Capanoglu + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 5 5 6 7 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 5 6 8 - 3
Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.