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James M., Golden, David A., Loessner, Martin J. Jay:

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With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, fo… Mehr…

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James M. Jay, Martin J. Loessner, David A. Golden:

Modern Food Microbiology (Food Science Text Series) - gebunden oder broschiert

2005, ISBN: 9780387231808

Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Mehr…

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James M. Jay, Martin J. Loessner, David A. Golden:
Modern Food Microbiology (Food Science Text Series) - gebunden oder broschiert

2005

ISBN: 9780387231808

Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Mehr…

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Modern Food Microbiology James M. Jay Author - neues Buch

ISBN: 9780387231808

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern … Mehr…

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Loessner, Martin J.:
Modern Food Microbiology - gebunden oder broschiert

ISBN: 9780387231808

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Details zum Buch
Modern Food Microbiology James M. Jay Author
Autor:
Titel:
ISBN-Nummer:

0387231803


With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. TOC:History of Microorganisms in Food.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, Fermented, and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection with Chemicals and Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods and Nature of Microbial Radiation Resistance.- Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators of Food Microbial Quality and Safety.- The Haccp and Fso System, and Food Safety.- Introduction to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia Coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some other Proven and Suspected Foodborne Biohazards.- Appendix.

Detailangaben zum Buch - Modern Food Microbiology James M. Jay Author


EAN (ISBN-13): 9780387231808
ISBN (ISBN-10): 0387231803
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2006
Herausgeber: Springer US Core >2 >T
790 Seiten
Gewicht: 1,615 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2007-06-06T12:25:18+02:00 (Berlin)
Detailseite zuletzt geändert am 2024-01-12T18:15:58+01:00 (Berlin)
ISBN/EAN: 0387231803

ISBN - alternative Schreibweisen:
0-387-23180-3, 978-0-387-23180-8
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: jay martin, golden, martin david, james
Titel des Buches: seven nine, höllenschlund, science food, food microbiology, have never been modern, text

Daten vom Verlag:

Autor/in: James M. Jay; Martin J. Loessner; David A. Golden
Titel: Food Science Text Series; Modern Food Microbiology
Verlag: Springer; Springer US
790 Seiten
Erscheinungsjahr: 2005-02-10
New York; NY; US
Sprache: Englisch
90,94 € (DE)
93,49 € (AT)
100,50 CHF (CH)
Available
XX, 790 p.

BB; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Food Microbiology; Food Safety; Foodborne pathogens; Food Science; Microbiology; Mikrobiologie (nicht-medizinisch); BB; BB; EA; BC

Historical Background.- History of Microorganisms in Food.- Habitats, Taxonomy, and Growth Parameters.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth.- Microorganisms in Foods.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, and Fermented and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Determining Microorganisms and/or Their Products in Foods.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- Food Protection with Chemicals, and by Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance.- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- Indicators of Food Microbial Quality and Safety.- The HACCP and FSO Systems for Food Safety.- Foodborne Diseases.- to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some Other Proven and Suspected Foodborne Biohazards.
Now in its fully revised and updated 7th edition Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments

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