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International Journal of Food Science & Technology, 2023
The so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial, and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C
G. L. Ramos +2 more
semanticscholar +1 more source
The so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial, and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C
G. L. Ramos +2 more
semanticscholar +1 more source
International Journal of Food Microbiology, 2000
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
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This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
openaire +2 more sources
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology.
Annual Review of Food Science and TechnologyFoodborne illnesses are a significant global public health challenge, with an estimated 600 million cases annually. Conventional food microbiology methods tend to be laborious and time consuming, pose difficulties in real-time utilization, and can ...
Arnav Sharma +5 more
semanticscholar +1 more source
2015
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
openaire +2 more sources
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
openaire +2 more sources
Nature Microbiology, 2016
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
openaire +2 more sources
"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to ...
B. Ray, A. Bhunia
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2020
The prevention of foodborne diseases is one of the main objectives of health authorities. To this effect, analytical techniques to detect and/or quantify the microbiological contamination of foods prior to their release onto the market are required ...
C. Ripolles-Avila +5 more
semanticscholar +1 more source
The prevention of foodborne diseases is one of the main objectives of health authorities. To this effect, analytical techniques to detect and/or quantify the microbiological contamination of foods prior to their release onto the market are required ...
C. Ripolles-Avila +5 more
semanticscholar +1 more source
Mass spectrometry imaging and its potential in food microbiology.
Journal of food microbiology, 2022Yuchen Zou, Weiwei Tang, Bin Li
semanticscholar +1 more source
Microbiology of Fermented Foods
2017Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
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