Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Microbiologia Degli Alimenti Fermentati full books in PDF, epub, and Kindle. Read online Microbiologia Degli Alimenti Fermentati ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Carlo Zambonelli
Publisher : Edagricole-New Business Media
ISBN 13 : 9788850600120
Total Pages : 226 pages
Book Rating : 4.6/5 (1 download)
Download or read book Microbiologia degli alimenti fermentati written by Carlo Zambonelli and published by Edagricole-New Business Media. This book was released on 2001 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Giovanni Antonio Farris
Publisher :
ISBN 13 : 9788808182463
Total Pages : 496 pages
Book Rating : 4.1/5 (824 download)
Download or read book Microbiologia dei prodotti alimentari. Microrganismi, controllo delle fermentazioni, indicatori di qualità, igiene degli alimenti fermentati e non written by Giovanni Antonio Farris and published by . This book was released on 2012 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James M. Jay
Publisher : Springer Science & Business Media
ISBN 13 : 8847007860
Total Pages : 845 pages
Book Rating : 4.8/5 (47 download)
Download or read book Microbiologia degli alimenti written by James M. Jay and published by Springer Science & Business Media. This book was released on 2009-03-27 with total page 845 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questo volume rappresenta la versione italiana dell’ultima edizione di uno dei testi più autorevoli e completi sulla microbiologia degli alimenti – Modern Food Microbiology – già tradotto in varie lingue, tra le quali cinese e hindi. La trattazione introduce i fattori intrinseci ed estrinseci che influenzano la crescita microbica negli alimenti e quindi approfondisce il ruolo e la rilevanza dei diversi microrganismi prendendo in esame le principali categorie di prodotti alimentari, compresi quelli di quarta gamma e pronti al consumo. Una parte del volume è specificamente dedicata alle tecniche di ricerca dei microrganismi e dei loro metaboliti, dalle metodiche tradizionali a quelle più avanzate. I diversi aspetti e le problematiche della conservazione degli alimenti sono trattati in relazione alle tecniche disponibili e ai fattori e alle forme di resistenza dei diversi gruppi microbici. Sono inoltre approfonditi i temi della valutazione e dell’analisi del rischio e degli indicatori di qualità e di sicurezza in tutte le fasi della produzione alimentare. Conclude il volume un’esaustiva rassegna delle principali malattie trasmesse da alimenti, dei patogeni responsabili e delle misure di controllo e prevenzione. L’opera è ricca di illustrazioni, tabelle e grafici e ogni capitolo è completato da un’ampia bibliografia. Un testo indispensabile per gli studenti e i ricercatori, ma anche un prezioso strumento di lavoro e di consultazione per tutti coloro che operano professionalmente nel settore alimentare o a stretto contatto con esso.
Author : Tecnologie Alimentari Tecnologie Alimentari Facile
Publisher :
ISBN 13 :
Total Pages : 101 pages
Book Rating : 4.5/5 (748 download)
Download or read book Microbiologia Dei Prodotti Alimentari written by Tecnologie Alimentari Tecnologie Alimentari Facile and published by . This book was released on 2020-12 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questo libro contiene tutto il necessario per il superamento dell'esame di MICROBIOLOGIA DEI PRODOTTI ALIMENTARI, per il corso in SCIENZE GASTRONOMICHE MEDITERRANEE, UNINA FEDERICO II. Tutti gli argomenti del corso sono stati rielaborati, schematizzati e perfezionati per favorire la comprensione e memorizzazione da parte degli studenti. Non ci sono domande d'esame. Gli argomenti più importanti e chiesti con maggiore frequenza all'esame sono stati trattati con maggior focus e precisione per aumentare la possibilità di prendere 30 e lode senza studiare per mesi un solo esame. Insomma, STUDIA MEGLIO E IN MENO TEMPO. I capitoli seguono l'ordine cronologico delle lezioni, quindi anche chi non ha seguito il corso, o chi vuole ripeterlo velocemente, può farlo. I titoli dei Capitoli sono: 1.È reato avvelenare qualcuno, 2. Cenni storici alla scoperta dei microrganismi, 3. Forme fondamentali di muffe e lieviti, 4. Membrane interne, 5. Plasmidi, 6. Microscopio ottico, 7. Vita del microrganismo, 8. La fermentazione, 9. Prodotti fermentati, 10. origine dei microrganismi nelle carni fresche, 11. I vegetali, 12. Prodotti da forno lievitati, 13. I probiotici, 14. Funzioni dei probiotici, 15. Alimenti fermentati da muffe.
Author : Martin R Adams
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550886
Total Pages : 494 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Microbiology written by Martin R Adams and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.
Author : Charles W. Bamforth
Publisher : John Wiley & Sons
ISBN 13 : 0470995262
Total Pages : 234 pages
Book Rating : 4.4/5 (79 download)
Download or read book Food, Fermentation and Micro-organisms written by Charles W. Bamforth and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.
Author : Onorato Verona
Publisher : UTET
ISBN 13 :
Total Pages : 608 pages
Book Rating : 4.:/5 (38 download)
Download or read book Microbiologia degli alimenti written by Onorato Verona and published by UTET. This book was released on 1968 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Luca Cocolin
Publisher : Springer Science & Business Media
ISBN 13 : 0387745203
Total Pages : 291 pages
Book Rating : 4.3/5 (877 download)
Download or read book Molecular Techniques in the Microbial Ecology of Fermented Foods written by Luca Cocolin and published by Springer Science & Business Media. This book was released on 2007-12-15 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Author : Ramesh C. Ray
Publisher : CRC Press
ISBN 13 : 1482223082
Total Pages : 392 pages
Book Rating : 4.4/5 (822 download)
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 392 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 biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Author : Bhavbhuti M. Mehta
Publisher : CRC Press
ISBN 13 : 1439853355
Total Pages : 399 pages
Book Rating : 4.4/5 (398 download)
Download or read book Fermentation written by Bhavbhuti M. Mehta and published by CRC Press. This book was released on 2012-04-12 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Author : Geoffrey Campbell-Platt
Publisher : Springer Science & Business Media
ISBN 13 : 1461521637
Total Pages : 251 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fermented Meats written by Geoffrey Campbell-Platt and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
Author : B.A. Law
Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)
Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author : Arpan Bhagat
Publisher : Springer
ISBN 13 : 3319256491
Total Pages : 61 pages
Book Rating : 4.3/5 (192 download)
Download or read book Foods of Non-Animal Origin written by Arpan Bhagat and published by Springer. This book was released on 2016-03-11 with total page 61 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).
Author : Edward R.(Ted) Farnworth
Publisher : Taylor & Francis
ISBN 13 : 1420053280
Total Pages : 600 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by Taylor & Francis. This book was released on 2008-05-28 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe
Author :
Publisher : Tecniche Nuove
ISBN 13 : 9788848162791
Total Pages : 742 pages
Book Rating : 4.1/5 (627 download)
Download or read book Recenti sviluppi di igiene e microbiologia degli alimenti written by and published by Tecniche Nuove. This book was released on with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Antonietta Galli Volonterio
Publisher :
ISBN 13 : 9788840813219
Total Pages : 480 pages
Book Rating : 4.8/5 (132 download)
Download or read book Microbiologia degli alimenti written by Antonietta Galli Volonterio and published by . This book was released on 2005 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Prabir K. Sarkar
Publisher : CRC Press
ISBN 13 : 1466565306
Total Pages : 629 pages
Book Rating : 4.4/5 (665 download)
Download or read book Handbook of Indigenous Foods Involving Alkaline Fermentation written by Prabir K. Sarkar and published by CRC Press. This book was released on 2014-07-23 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer
