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Author : Tarun Kumar Bhowmik
Publisher :
ISBN 13 :
Total Pages : 338 pages
Book Rating : 4.:/5 (89 download)
Download or read book Peptidolytic and Esterolytic Activities of Micrococci and Pediococci written by Tarun Kumar Bhowmik and published by . This book was released on 1989 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elmer H. Marth
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.:/5 (89 download)
Download or read book Milk, Microbes and Marth written by Elmer H. Marth and published by . This book was released on 2001 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Academic Press
ISBN 13 : 9780122636523
Total Pages : 656 pages
Book Rating : 4.6/5 (365 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1. General aspects -- v. 2. Major cheese groups.
Author : Shane Thomas McDonald
Publisher :
ISBN 13 :
Total Pages : 438 pages
Book Rating : 4.:/5 (89 download)
Download or read book Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses written by Shane Thomas McDonald and published by . This book was released on 1992 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 0080500935
Total Pages : 646 pages
Book Rating : 4.0/5 (85 download)
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Author :
Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.F/5 ( download)
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1990 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of Wisconsin--Madison. Center for Dairy Research
Publisher :
ISBN 13 :
Total Pages : 262 pages
Book Rating : 4.:/5 (89 download)
Download or read book Annual Report written by University of Wisconsin--Madison. Center for Dairy Research and published by . This book was released on 1989 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 2598 pages
Book Rating : 4.:/5 (318 download)
Download or read book Chemical Abstracts written by and published by . This book was released on 1990 with total page 2598 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Edyth L. Malin
Publisher : Springer Science & Business Media
ISBN 13 : 1461519136
Total Pages : 398 pages
Book Rating : 4.4/5 (615 download)
Download or read book Chemistry of Structure-Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1040068022
Total Pages : 364 pages
Book Rating : 4.0/5 (4 download)
Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Author :
Publisher :
ISBN 13 :
Total Pages : 760 pages
Book Rating : 4.3/5 (91 download)
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1989 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael J. Waites
Publisher : John Wiley & Sons
ISBN 13 : 1118687396
Total Pages : 304 pages
Book Rating : 4.1/5 (186 download)
Download or read book Industrial Microbiology written by Michael J. Waites and published by John Wiley & Sons. This book was released on 2013-05-22 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of major economic, environmental and social importance, industrialmicrobiology involves the utilization of microorganisms in theproduction of a wide range of products, including enzymes, foods,beverages, chemical feedstocks, fuels and pharmaceuticals, andclean technologies employed for waste treatment and pollutioncontrol. Aimed at undergraduates studying the applied aspects of biology,particularly those on biotechnology and microbiology courses andstudents of food science and biochemical engineering, this textprovides a wide-ranging introduction to the field of industrialmicrobiology. The content is divided into three sections: key aspects of microbial physiology, exploring the versatilityof microorganisms, their diverse metabolic activities andproducts industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentationproducts investigation of a wide range of established and novelindustrial fermentation processes and products Written by experienced lecturers with industrial backgrounds,Industrial Microbiology provides the reader with groundwork in boththe fundamental principles of microbial biology and the varioustraditional and novel applications of microorganisms to industrialprocesses, many of which have been made possible or enhanced byrecent developments in genetic engineering technology. A wide-ranging introduction to the field of industrialmicrobiology Based on years of teaching experience by experienced lecturerswith industrial backgrounds Explains the underlying microbiology as well as the industrialapplication. Content is divided into three sections: 1. key aspects of microbial physiology, exploring theversatility of microorganisms, their diverse metabolic activitiesand products 2. industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentation products 3. investigation of a wide range of established and novelindustrial fermentation processes and products
Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0813821827
Total Pages : 582 pages
Book Rating : 4.8/5 (138 download)
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author : Vincenzo Savini
Publisher : Academic Press
ISBN 13 : 0128135484
Total Pages : 324 pages
Book Rating : 4.1/5 (281 download)
Download or read book Pet-to-Man Travelling Staphylococci written by Vincenzo Savini and published by Academic Press. This book was released on 2018-03-14 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pet-to-Man Travelling Staphylococci: A World in Progress explores Staphylococci, a dangerous pathogen that affects both humans and animals with a wide range of infection states. This bacteria can spread rapidly as a commensal organism in both humans and pets, and is an agent of disease. Staphylococci are potentially highly virulent pathogens which require urgent medical attention. In addition, Staphylococci remain a threat within hospital environments, where they can quickly spread across a patient population. This book explores the organisms' resistance to many compounds used to treat them, treatment failure and multidrug resistant staphylococci, amongst other related topics. Focuses not only on man and animal staphylococcal diseases, but on the role of shared household in man-to-pet (and vice versa) transmission Underlines the importance of professional exposure to mammals (i.e. veterinary and farm personnel) in the establishment of shared colonization's and related diseases Highlights the impact of shared staphylococci and virulence determinants in human and veterinary pathology Sheds light on the way staphylococci may be recognized in clinical laboratories
Author : Michael Goodfellow
Publisher : Academic Press
ISBN 13 : 9780128001769
Total Pages : 0 pages
Book Rating : 4.0/5 (17 download)
Download or read book New Approaches to Prokaryotic Systematics written by Michael Goodfellow and published by Academic Press. This book was released on 2014-11-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 41 of Methods in Microbiology is a methods book designed to highlight procedures that will revitalize the purposes and practices of prokaryotic systematics. This volume will notably show that genomics and computational biology are pivotal to the new direction of travel and will emphasise that new developments need to be built upon historical good practices, notably the continued use of the nomenclatural type concept and the requirement to deposit type strains in at least two service culture collections in different countries.
