Microbiologia De Alimentos

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Advances in Food Mycology

Author : Ailsa D. Hocking
Publisher : Springer Science & Business Media
ISBN 13 : 0387283919
Total Pages : 375 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Advances in Food Mycology by : Ailsa D. Hocking

Download or read book Advances in Food Mycology written by Ailsa D. Hocking and published by Springer Science & Business Media. This book was released on 2006-08-29 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

Food Industry

Author : Innocenzo Muzzalupo
Publisher : BoD – Books on Demand
ISBN 13 : 9535109111
Total Pages : 762 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Food Industry by : Innocenzo Muzzalupo

Download or read book Food Industry written by Innocenzo Muzzalupo and published by BoD – Books on Demand. This book was released on 2013-01-16 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.

Descriptive Food Science

Author : Antonio Valero Díaz
Publisher : BoD – Books on Demand
ISBN 13 : 1789845947
Total Pages : 184 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Descriptive Food Science by : Antonio Valero Díaz

Download or read book Descriptive Food Science written by Antonio Valero Díaz and published by BoD – Books on Demand. This book was released on 2018-11-28 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

Microbiologia

Author :
Publisher :
ISBN 13 :
Total Pages : 588 pages
Book Rating : 4.:/5 ( download)

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Book Synopsis Microbiologia by :

Download or read book Microbiologia written by and published by . This book was released on 1997 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Foods

Author : Adriano Gomes Da Cruz
Publisher : Woodhead Publishing
ISBN 13 : 0128204796
Total Pages : 387 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Dairy Foods by : Adriano Gomes Da Cruz

Download or read book Dairy Foods written by Adriano Gomes Da Cruz and published by Woodhead Publishing. This book was released on 2021-09-22 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. - Offers a comprehensive accounting on the latest analytical methods used in the dairy industry - Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents - Sourced from a team of editors with relevant expertise in dairy food processing

Honey Analysis

Author : Vagner De Alencar Arnaut De Toledo
Publisher : BoD – Books on Demand
ISBN 13 : 9535128795
Total Pages : 380 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Honey Analysis by : Vagner De Alencar Arnaut De Toledo

Download or read book Honey Analysis written by Vagner De Alencar Arnaut De Toledo and published by BoD – Books on Demand. This book was released on 2017-03-15 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book Honey Analysis has 15 chapters divided into two sections: one section that is dedicated to the analysis of bioactive, physicochemical, and microbiological compounds and another that addresses techniques for the detection of residues and heavy metals. We have been able to compile a book with chapters by authors from nine countries (Brazil, Chile, Italy, Malta, New Zealand, Poland, Romania, Serbia, and Turkey) and at least three continents (South America, Europe, and Oceania). The topics discussed here are physical-chemical analysis of honey, new methods for amino acid analysis, chemical residues, heavy metals, phenolic content and bioactive components, microbiological analysis, antimicrobial activity, and honey as functional food. Also there are notions of trade and characterization of honey in these countries, presenting the reality of the local market of these countries and their perspectives so that we can know more about the techniques used as well as the importance of this activity for each country. This may facilitate the use of innovative techniques that may enable increased competitiveness and the world honey trade.

Microorganisms and Fermentation of Traditional Foods

Author : Ramesh C. Ray
Publisher : CRC Press
ISBN 13 : 1482223090
Total Pages : 390 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Microorganisms and Fermentation of Traditional Foods by : Ramesh C. Ray

Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog

Author :
Publisher : Mayron Augusto B. Oliveira
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4./5 ( download)

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Book Synopsis by :

Download or read book written by and published by Mayron Augusto B. Oliveira. This book was released on with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Traditional Starch Food Products

Author : Marney Pascoli Cereda
Publisher : Elsevier
ISBN 13 : 0323908454
Total Pages : 431 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Traditional Starch Food Products by : Marney Pascoli Cereda

Download or read book Traditional Starch Food Products written by Marney Pascoli Cereda and published by Elsevier. This book was released on 2024-09-17 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional Starch Food Products: Application and Processing is the fourth volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book's comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch. - Thoroughly explores traditional, post-harvest processes and innovation in conservation of fresh roots and tubers - Examines nutrients and antinutrients in starchy roots, tubers and rhizomes - Includes traditional as well as innovative food processing technologies through cooking and freezing

Food Engineering

Author : Teodora Emilia Coldea
Publisher : BoD – Books on Demand
ISBN 13 : 1838819754
Total Pages : 161 pages
Book Rating : 4.8/5 (388 download)

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Book Synopsis Food Engineering by : Teodora Emilia Coldea

Download or read book Food Engineering written by Teodora Emilia Coldea and published by BoD – Books on Demand. This book was released on 2019-09-11 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.

Biomass

Author : Miodrag Darko Matovic
Publisher : BoD – Books on Demand
ISBN 13 : 9533074922
Total Pages : 512 pages
Book Rating : 4.5/5 (33 download)

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Book Synopsis Biomass by : Miodrag Darko Matovic

Download or read book Biomass written by Miodrag Darko Matovic and published by BoD – Books on Demand. This book was released on 2011-09-09 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biomass has been an intimate companion of humans from the dawn of civilization to the present. Its use as food, energy source, body cover and as construction material established the key areas of biomass usage that extend to this day. Given the complexities of biomass as a source of multiple end products, this volume sheds new light to the whole spectrum of biomass related topics by highlighting the new and reviewing the existing methods of its detection, production and usage. We hope that the readers will find valuable information and exciting new material in its chapters.

Food Processing

Author : Romina Alina Marc
Publisher : BoD – Books on Demand
ISBN 13 : 1789858933
Total Pages : 220 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Food Processing by : Romina Alina Marc

Download or read book Food Processing written by Romina Alina Marc and published by BoD – Books on Demand. This book was released on 2020-05-06 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.

Innovative Technologies for Food Preservation

Author : Francisco J. Barba
Publisher : Academic Press
ISBN 13 : 0128110325
Total Pages : 329 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Technologies for Food Preservation by : Francisco J. Barba

Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Salmonella

Author : Dr. Barakat S M Mahmoud
Publisher : BoD – Books on Demand
ISBN 13 : 9533077824
Total Pages : 454 pages
Book Rating : 4.5/5 (33 download)

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Book Synopsis Salmonella by : Dr. Barakat S M Mahmoud

Download or read book Salmonella written by Dr. Barakat S M Mahmoud and published by BoD – Books on Demand. This book was released on 2012-01-20 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.

Cell Growth

Author : Biba Vikas
Publisher : BoD – Books on Demand
ISBN 13 : 1789238064
Total Pages : 130 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Cell Growth by : Biba Vikas

Download or read book Cell Growth written by Biba Vikas and published by BoD – Books on Demand. This book was released on 2020-03-04 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on cell growth is the ideal resource for a scientist who wishes to learn more about cell growth topics. It provides information on plant growth hormones, kinetic studies on cell growth, growth of fungal cells and production, cell growth measurement, ion homeostasis response to nutrient deficiency stress in plants, intracellular lipid homeostasis in eukaryotes, and cell-based assays in cancer research. Each topic begins with a summary of the essential facts. Chapters were carefully edited to maintain consistent use of terminology and approach of covering topics in a uniform, systematic format.

Microbial Food Safety and Preservation Techniques

Author : V Ravishankar Rai
Publisher : CRC Press
ISBN 13 : 1466593075
Total Pages : 534 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Microbial Food Safety and Preservation Techniques by : V Ravishankar Rai

Download or read book Microbial Food Safety and Preservation Techniques written by V Ravishankar Rai and published by CRC Press. This book was released on 2014-09-26 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Functional Properties of Traditional Foods

Author : Kristberg Kristbergsson
Publisher : Springer
ISBN 13 : 1489976620
Total Pages : 396 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Functional Properties of Traditional Foods by : Kristberg Kristbergsson

Download or read book Functional Properties of Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-04-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.