Advanced Quantitative Microbiology For Foods And Biosystems PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Advanced Quantitative Microbiology For Foods And Biosystems PDF full book. Access full book title Advanced Quantitative Microbiology For Foods And Biosystems.
Author | : Micha Peleg |
Publisher | : CRC Press |
Total Pages | : 457 |
Release | : 2006-04-12 |
Genre | : Technology & Engineering |
ISBN | : 1420005375 |
Download Advanced Quantitative Microbiology for Foods and Biosystems Book in PDF, ePub and Kindle
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alte
Author | : M.B. Maier (ed) |
Publisher | : |
Total Pages | : 0 |
Release | : 2021 |
Genre | : |
ISBN | : 9781989894675 |
Download Advanced Quantitative Microbiology for Food Systems Book in PDF, ePub and Kindle
Author | : Anderson de Souza Sant'Ana |
Publisher | : John Wiley & Sons |
Total Pages | : 611 |
Release | : 2017-02-06 |
Genre | : Technology & Engineering |
ISBN | : 1118756428 |
Download Quantitative Microbiology in Food Processing Book in PDF, ePub and Kindle
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Author | : Carl A. Batt |
Publisher | : Academic Press |
Total Pages | : 3243 |
Release | : 2014-04-02 |
Genre | : Technology & Engineering |
ISBN | : 0123847338 |
Download Encyclopedia of Food Microbiology Book in PDF, ePub and Kindle
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Author | : Daniel Granato |
Publisher | : John Wiley & Sons |
Total Pages | : 540 |
Release | : 2014-03-03 |
Genre | : Technology & Engineering |
ISBN | : 1118433688 |
Download Mathematical and Statistical Methods in Food Science and Technology Book in PDF, ePub and Kindle
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Author | : Fernando Pérez-Rodríguez |
Publisher | : CRC Press |
Total Pages | : 547 |
Release | : 2020-10-28 |
Genre | : Science |
ISBN | : 1498762034 |
Download Risk Assessment Methods for Biological and Chemical Hazards in Food Book in PDF, ePub and Kindle
Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods
Author | : Martinus A.J.S. van Boekel |
Publisher | : CRC Press |
Total Pages | : 788 |
Release | : 2008-12-18 |
Genre | : Technology & Engineering |
ISBN | : 1420017411 |
Download Kinetic Modeling of Reactions In Foods Book in PDF, ePub and Kindle
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates
Author | : Stanley Brul |
Publisher | : Elsevier |
Total Pages | : 309 |
Release | : 2007-03-12 |
Genre | : Technology & Engineering |
ISBN | : 1845692942 |
Download Modelling Microorganisms in Food Book in PDF, ePub and Kindle
Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling. Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment. The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology. Modelling microorganisms in food is a standard reference for all those in the field of food microbiology. Assesses the latest developments in microbial modelling Discusses the issues involved in building models of microbial growth Chapters review the use of quantitative microbiology tools in predictive microbiology
Author | : Ayman Amer Eissa |
Publisher | : BoD – Books on Demand |
Total Pages | : 306 |
Release | : 2012-04-05 |
Genre | : Technology & Engineering |
ISBN | : 9535104497 |
Download Trends in Vital Food and Control Engineering Book in PDF, ePub and Kindle
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Author | : Christopher J. Doona |
Publisher | : John Wiley & Sons |
Total Pages | : 274 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 0470376317 |
Download High Pressure Processing of Foods Book in PDF, ePub and Kindle
In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.