Food, fermentation and micro-organisms

Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and…

Modern food microbiology

This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments. As part of the Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in …

Principles of Food Sanitation

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food pr…

Microbiology

Edition

5th ed

ISBN/ISSN

97800746233206

Collation

viii, 662 p. illus. (part col.) 25 cm.

Series Title

-

Call Number

579 PEL m

Food microbiology: an introduction

Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel.

Food spoilage microorganisms

Food spoilage microorganisms takes an applied approach to the subject and will be a guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations

Foodborne Infections and Intoxications

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify food…

The produce contamination problem: causes and solutions

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extreme…

HACCP : principles and applications

This guide discusses how HACCP (Hazard Analysis and Critical Control Points) is used to identify and control microbial, chemical and physical hazards in food technology. Strategies for devloping an HACCP action plan are accompanied by examples of industry and regulatory implementation

Food, fermentation, and micro-organisms

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 f…