Theory and Practice in Experimental Bacteriology PDF Download

Author: G. G. Meynell
Publisher: CUP Archive
ISBN: 9780521076821
Category : Medical
Languages : en
Pages : 378

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Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :

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First multi-year cumulation covers six years: 1965-70.

Author:
Publisher:
ISBN:
Category : Ecology
Languages : en
Pages : 348

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Author: P. Patel
Publisher: Springer Science & Business Media
ISBN: 1461526620
Category : Technology & Engineering
Languages : en
Pages : 303

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Book Description
The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

Author:
Publisher: Academic Press
ISBN: 0080860516
Category : Science
Languages : en
Pages : 639

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Methods in Microbiology

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Publisher:
ISBN:
Category : Food
Languages : en
Pages : 112

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Author: G Smit
Publisher: Woodhead Publishing
ISBN: 9781855736764
Category : Technology & Engineering
Languages : en
Pages : 1216

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With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.

Author: Hauschild
Publisher: CRC Press
ISBN: 1351460048
Category : Technology & Engineering
Languages : en
Pages : 424

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Book Description
An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

Author: Howard M. Feder
Publisher:
ISBN:
Category : Aquatic animals
Languages : en
Pages : 348

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Book Description
A three year study of the intertidal sediment system of Port Valdez and possible indicators for oil spill.

Author: Yong-Cheng Shi
Publisher: John Wiley & Sons
ISBN: 1118528751
Category : Technology & Engineering
Languages : en
Pages : 583

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Book Description
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.