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Books in Food microbiology

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Encyclopedia of Human Nutrition

  • 2nd Edition
  • July 20, 2005
  • Lindsay Allen + 2 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 5 4 2 8 - 3
Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike.Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Innovations in Food Packaging

  • 1st Edition
  • July 20, 2005
  • Jung H. Han
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 5 5 1 7 - 4
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 49
  • April 6, 2005
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 9 0 1 2 - 0
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines.

Emerging Technologies for Food Processing

  • 1st Edition
  • January 23, 2004
  • Da-Wen Sun
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 5 5 6 4 - 8
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 45
  • September 30, 2002
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 9 3 3 0 - 5
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.

Laboratory Methods in Food Microbiology

  • 3rd Edition
  • September 4, 1998
  • Wilkie F. Harrigan
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 3 2 6 0 4 3 - 7
Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 42
  • May 4, 1998
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 7 8 7 - 7
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 39
  • October 22, 1996
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 7 8 4 - 6
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Computer Applications in Food Technology

  • 1st Edition
  • August 12, 1996
  • R. Paul Singh
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 2 9 7 1 - 4
The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.

Culture Media for Food Microbiology

  • 1st Edition
  • Volume 34
  • April 23, 1996
  • J.E.L. Corry + 2 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 3 0 1 2 - 3
This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections:1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes.2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media.Microbiologists specializing in food and related areas will find this book particularly useful.