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Author: Bibek Ray
Publisher: CRC Press
ISBN: 0849316103
Category : Technology & Engineering
Languages : en
Pages : 625
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Book Description
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.
Author: Bibek Ray
Publisher: CRC Press
ISBN: 0849316103
Category : Technology & Engineering
Languages : en
Pages : 625
Get Book Here
Book Description
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.
Author: John J. McKetta Jr
Publisher: CRC Press
ISBN: 9780824726027
Category : Science
Languages : en
Pages : 546
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Book Description
"Slurry Systems, Instrumentation to Solid-Liquid Separation"
Author:
Publisher: Universal Law Publishing
ISBN:
Category :
Languages : en
Pages : 144
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Book Description
Author: Bibek Ray
Publisher: CRC Press
ISBN: 1482208652
Category : Technology & Engineering
Languages : en
Pages : 658
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Book Description
The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to
Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 1048
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Book Description
Author: Abdul Malik
Publisher: Springer Nature
ISBN: 3030249034
Category : Technology & Engineering
Languages : en
Pages : 672
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Book Description
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Author: Stewart C. Bushong
Publisher: Elsevier Health Sciences
ISBN: 0323429424
Category : Medical
Languages : en
Pages : 688
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Book Description
Develop the skills you need to safely and effectively produce high-quality medical images with Radiologic Science for Technologists: Physics, Biology, and Protection, 11th Edition. Reorganized and updated with the latest advances in the field, this new edition aligns with the ASRT curriculum to strengthen your understanding of key concepts, and prepare you for success on the ARRT certification exam and in clinical practice. Firmly established as a core resource for medical imaging technology courses, this text gives you a strong foundation in the study and practice of radiologic physics, imaging and exposure, radiobiology, radiation protection, and more. - Expanded coverage of radiologic science topics, including radiologic physics, imaging, radiobiology, radiation protection, and more, allows this text to be used over several semesters. - Chapter introductions, summaries, outlines, objectives, and key terms help you to organize and pinpoint the most important information. - Formulas, conversion tables, and abbreviations are highlighted for easy access to frequently used information. - "Penguin" boxes recap the most vital chapter information. - End-of-chapter questions include definition exercises, matching, short answer, and calculations to help you review material. - Key terms and expanded glossary enable you to easily reference and study content. - Highlighted math formulas call attention to key mathematical information for special focus. - NEW! Chapters on Radiography/Fluoroscopy Patient Radiation Dose and Computed Tomography Patient Radiation Dose equip you to use the most current patient dosing technology. - NEW! Streamlined physics and math sections ensure you're prepared to take the ARRT exam and succeed in the clinical setting.
Author: United States. Office of Export Administration
Publisher:
ISBN:
Category : Export controls
Languages : en
Pages : 320
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Book Description
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1352
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Book Description
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203912911
Category : Technology & Engineering
Languages : en
Pages : 766
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Book Description
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
