Lfra Microbiology Handbook

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Food Processing Handbook

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 352760720X
Total Pages : 607 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Food Processing Handbook by : James G. Brennan

Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Food Processing Handbook, 2 Volume Set

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527324682
Total Pages : 829 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Food Processing Handbook, 2 Volume Set by : James G. Brennan

Download or read book Food Processing Handbook, 2 Volume Set written by James G. Brennan and published by John Wiley & Sons. This book was released on 2011-12-19 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Applied Dairy Microbiology

Author : Elmer H. Marth
Publisher : CRC Press
ISBN 13 : 1482294605
Total Pages : 765 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Applied Dairy Microbiology by : Elmer H. Marth

Download or read book Applied Dairy Microbiology written by Elmer H. Marth and published by CRC Press. This book was released on 2001-05-22 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, dr

Dairy Microbiology and Biochemistry

Author : Barbaros Ozer
Publisher : CRC Press
ISBN 13 : 1482235021
Total Pages : 466 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Dairy Microbiology and Biochemistry by : Barbaros Ozer

Download or read book Dairy Microbiology and Biochemistry written by Barbaros Ozer and published by CRC Press. This book was released on 2014-07-09 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241562625
Total Pages : 310 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula by : World Health Organization

Download or read book Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula written by World Health Organization and published by World Health Organization. This book was released on 2004 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consistent with the need to provide safe feeding for all infants, FAO and WHO jointly convened an expert meeting on Enterobacter sakazakii and other microorganisms in powdered infant formula (Geneva, 2 to 5 February 2004). The workshop was organized in response to a specific request to FAO/WHO for scientific advice from the Codex Committee on Food Hygiene to provide input for the revision of the Recommended International Code of Hygienic Practice for Foods for Infants and Children. After reviewing the available scientific information, the expert meeting concluded that intrinsic contamination of powdered infant formula with Enterobacter sakazakii and Salmonella has been a cause of infection and illness in infants, including severe disease which can lead to serious developmental sequelae and death. This report, co-published with WHO, looks at a range of control strategies during both manufacture and subsequent use of powdered infant formula that may be implemented to minimize the risk.

Handbook of Culture Media for Food and Water Microbiology

Author : Janet E. L. Corry
Publisher : Royal Society of Chemistry
ISBN 13 : 1847559166
Total Pages : 1036 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis Handbook of Culture Media for Food and Water Microbiology by : Janet E. L. Corry

Download or read book Handbook of Culture Media for Food and Water Microbiology written by Janet E. L. Corry and published by Royal Society of Chemistry. This book was released on 2012 with total page 1036 pages. Available in PDF, EPUB and Kindle. Book excerpt: A reference for microbiologists wanting to know which media to use for the detection of various microbes in foods and how to check their performance.

Meat Science and Applications

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824741692
Total Pages : 727 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Meat Science and Applications by : Y. H. Hui

Download or read book Meat Science and Applications written by Y. H. Hui and published by CRC Press. This book was released on 2001-07-27 with total page 727 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.

Handbook of Culture Media for Food Microbiology

Author : J.E.L. Corry
Publisher : Elsevier
ISBN 13 : 0080533426
Total Pages : 681 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Handbook of Culture Media for Food Microbiology by : J.E.L. Corry

Download or read book Handbook of Culture Media for Food Microbiology written by J.E.L. Corry and published by Elsevier. This book was released on 2003-04-22 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999.Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance.The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.

Encyclopedia of Meat Sciences

Author : Carrick Devine
Publisher : Elsevier
ISBN 13 : 0123847346
Total Pages : 1697 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine

Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods

Author :
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251051276
Total Pages : 314 pages
Book Rating : 4.0/5 (512 download)

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Book Synopsis Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods by :

Download or read book Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods written by and published by Food & Agriculture Org.. This book was released on 2004 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

Micro-Organisms in Foods

Author : International Commission on Microbiological Specifications for Foods Staff
Publisher : Springer Science & Business Media
ISBN 13 : 1461553075
Total Pages : 630 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Micro-Organisms in Foods by : International Commission on Microbiological Specifications for Foods Staff

Download or read book Micro-Organisms in Foods written by International Commission on Microbiological Specifications for Foods Staff and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).

Bulletin

Author :
Publisher :
ISBN 13 :
Total Pages : 586 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Bulletin by :

Download or read book Bulletin written by and published by . This book was released on 1997 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Frozen Food Processing and Packaging

Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1420027409
Total Pages : 758 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Frozen Food Processing and Packaging by : Da-Wen Sun

Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

LFRA Microbiology Handbook

Author : Richard Lawley
Publisher :
ISBN 13 : 9780905748337
Total Pages : 173 pages
Book Rating : 4.7/5 (483 download)

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Book Synopsis LFRA Microbiology Handbook by : Richard Lawley

Download or read book LFRA Microbiology Handbook written by Richard Lawley and published by . This book was released on 2001 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Science, Technology, and Engineering

Author : Yiu H. Hui
Publisher : CRC Press
ISBN 13 : 0849398495
Total Pages : 938 pages
Book Rating : 4.8/5 (493 download)

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Book Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui

Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbial Ecology of Food Commodities

Author : International Commission on Microbiological Specifications for Foods
Publisher : Aspen Publishers
ISBN 13 :
Total Pages : 650 pages
Book Rating : 4.X/5 (4 download)

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Book Synopsis Microbial Ecology of Food Commodities by : International Commission on Microbiological Specifications for Foods

Download or read book Microbial Ecology of Food Commodities written by International Commission on Microbiological Specifications for Foods and published by Aspen Publishers. This book was released on 1998 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the second volume of Microorganisms in Foods, technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.

Handbook of Food and Beverage Fermentation Technology

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824751221
Total Pages : 1104 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.