Results 321 to 330 of about 542,089 (343)
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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
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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.
Doyle M.P., Sengun I.Y.
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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.
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Journal of Food Science, 2000
Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and ...
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Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and ...
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Nanotechnology and Food Microbiology
2020Nanotechnology has emerged as a safer and more effective alternative to conventional food microbiology techniques used to assess pathogens or enhance shelf life of foods. Nanoparticles of silver, zinc oxide, and titanium are already being used as effective antimicrobial agents and are being incorporated in various food-related equipment and packaging ...
Gagandeep Kaur, Shivani Sharma
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1990
Publisher Summary This chapter discusses the aspects of food microbiology that are related to food quality and safety. The chapter provides an account of the microorganisms responsible for foodborne illness and discusses how handling influences the occurrence of serious disease, which can be unpleasant, fatal, and economically devastating.
Marjorie P. Penfield, Ada Marie Campbell
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Publisher Summary This chapter discusses the aspects of food microbiology that are related to food quality and safety. The chapter provides an account of the microorganisms responsible for foodborne illness and discusses how handling influences the occurrence of serious disease, which can be unpleasant, fatal, and economically devastating.
Marjorie P. Penfield, Ada Marie Campbell
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Microbiology (of the Food Code)
2015Some microorganisms have the potential to cause disease or illness in humans and animals. Microorganisms that have the ability to cause illness are referred to as pathogens and include bacteria, viruses, parasites, and other organisms. This chapter focuses on those pathogens that are transmitted via food and includes a discussion of pathogens ...
Angela Winslow +3 more
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International Journal of Food Science & Technology, 1998
Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals ...
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Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals ...
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Trends in Food Science & Technology, 1993
The need to assure the microbiological safety and quality of increasingly complex food products has stimulated interest in the use of mathematical modeling to quantify and predict microbial behavior. During the past several years there has been substantial advancement in both the concepts and methods used in predictive microbiology.
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The need to assure the microbiological safety and quality of increasingly complex food products has stimulated interest in the use of mathematical modeling to quantify and predict microbial behavior. During the past several years there has been substantial advancement in both the concepts and methods used in predictive microbiology.
openaire +2 more sources