Modern Food Microbiology

James M. Jay, Martin J. Loessner, David A. Golden - Collection Food Science Text Series

790 pages, parution le 09/06/2005 (7^eme édition)

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Résumé

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 feiled 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.

Sommaire

Historical Background
Habitats, Taxonomy, and Growth Parameters
Microorganisms in Foods
Determining Microorganisms and/or Their Products in Foods
Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria
Foodborne Disease
Appendix
Index

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Caractéristiques techniques

	PAPIER
Éditeur(s)	Springer
Auteur(s)	James M. Jay, Martin J. Loessner, David A. Golden
Collection	Food Science Text Series
Parution	09/06/2005
Édition	7^eme édition
Nb. de pages	790
Format	18,5 x 26
Couverture	Relié
Poids	1581g
Intérieur	Noir et Blanc
EAN13	9780387231808
ISBN13	978-0-387-23180-8