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Books in Food microbiology

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41-50 of 112 results in All results

Food Applications of Nanotechnology

  • 1st Edition
  • Volume 88
  • May 29, 2019
  • Loong-Tak Lim + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 6 0 7 3 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 0 7 4 - 9
Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 87
  • January 23, 2019
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 6 0 4 9 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 0 5 0 - 3
Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic syndrome, the Microbial ecology of plant-based fermented foods and current knowledge on their impact on human health, and much more.

Red Wine Technology

  • 1st Edition
  • October 29, 2018
  • Antonio Morata
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 4 3 9 9 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 4 0 0 - 8
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

The Science of Animal Growth and Meat Technology

  • 2nd Edition
  • October 27, 2018
  • Steven M. Lonergan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 2 7 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 2 7 8 - 2
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field.

Biology and Ecology of Venomous Marine Scorpionfishes

  • 1st Edition
  • September 25, 2018
  • Ramsamy Santhanam
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 4 7 5 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 8 3 4 - 0
Biology and Ecology of Venomous Marine Scorpionfishes examines the diversity, utilization, and ways to safeguard against the world’s most dangerous fish species. It covers the biological and ecological factors that differentiate each species in the Scorpaeninae (Scorpionfish) family and its Pteroinae (Lionfish) subfamily. This book offers important anatomical and identification information on marine scorpionfishes and delves into the diversity, habits and behaviors of each venomous species. In addition, it discusses the health risks that can plague these fish in and out of the wild, including parasites. This book is an essential resource to educate marine biology researchers and students on the various species of scorpionfish that also provides sea-goers with a guide that will help protect them against venomous stings from these fish.

Postharvest Disinfection of Fruits and Vegetables

  • 1st Edition
  • August 13, 2018
  • Mohammed Wasim Siddiqui
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 6 9 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 6 9 9 - 8
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.

Biological Emerging Risks in Foods

  • 1st Edition
  • Volume 86
  • August 1, 2018
  • David C. Rodriguez-Lazaro
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 3 9 7 7 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 9 7 8 - 3
Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussions on parasites in foods as an emerging issue and antimicrobial resistance in the food chain. Specific chapters cover Norovirus: the burden of the unknown, Hepatitis E virus: a new foodborne zoonotic concern, Parasites in foods: from a neglected position to an emerging issue, Antimicrobial resistance in the food chain: an emerging global concern, Salmonella in foods: a reemerging problem, Listeria monocytogenes in foods, and Campylobacter in the food chain.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 85
  • June 2, 2018
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 5 0 8 9 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 5 1 5 - 8
Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. New sections in the updated volume include discussions on the biological and biomedical applications of egg peptides, omega-3 fatty acids and liver diseases in children, the characterization of the degree of food processing in relation to health, the impact of unit operations from farm to fork on microbial safety and quality of foods, new trends in the uses of yeasts in oenology, and more.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 84
  • March 16, 2018
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 4 9 9 0 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 9 9 1 - 1
Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and health effects. Specific sections in this new release include discussions on ethylcellulose oleogels, novel biosensors for the rapid detection of toxicants in foods, polyphenols and their interactions with other dietary compounds- implications for human health, protein hydrolysates and hypolipidemia, the effects of B-alanine supplementation on carnosine elevation and physiological performance, the effect of ultrasound technology on food and nutritional quality, modern procedures for removal of hazardous compounds from foods, the bioactive potential of Andean and Amazonian fruits, seeds and tubers, and more.

New Research and Developments of Water-Soluble Vitamins

  • 1st Edition
  • Volume 83
  • February 20, 2018
  • Michael N.A. Eskin
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 1 8 0 3 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 8 0 4 - 7
New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. With up-to-date information on food science, including raw materials, production, processing, distribution and consumption, it is an ideal resource for nutritionists and researchers alike.