Цена: 8644.04 RUR
ПодробнееStephen Forsythe J. The Microbiology of Safe Food
модель не указана
31238561
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe
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Цена: 15666.47 RUR
ПодробнееOm Singh V. Bio-pigmentation and Biotechnological Implementations
модель не указана
34418374
Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.
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Цена: 17126.37 RUR
ПодробнееAnderson de Souza Sant'Ana Quantitative Microbiology in Food Processing. Modeling the Microbial Ecology
модель не указана
34400247
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
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Цена: 21933.5 RUR
ПодробнееOsman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set
модель не указана
34434550
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
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Цена: 5190.12 RUR
ПодробнееIan Shaw C. Food Safety. The Science of Keeping Food Safe
модель не указана
31231809
Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
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Цена: 7831 RUR
ПодробнееSarah Pitt Jane Clinical Microbiology for Diagnostic Laboratory Scientists
модель не указана
34412000
A modern, evaluative, and integrative approach to diagnostic microbiology encouraging problem-solving in the clinical laboratory context through the use of examples to illustrate clinical and diagnostic issues Clinical Microbiology for Diagnostic Laboratory Scientists is designed to encourage readers to develop a way of thinking that can be applied to any diagnostic scenario in microbiology. Through consideration of a selected range of infections caused by pathogenic bacteria, viruses, fungi, protozoa, and helminths, the book encourages readers to explore connections between the available information about clinical symptoms, pathogenesis of infections, and the approaches used in laboratory diagnosis, in order to develop new insights. The book begins with an introductory chapter that outlines the scope of clinical diagnostic microbiology and the key areas for the laboratory scientist to be aware of. The subsequent six chapters review a type of infection in depth, using particular pathogenic microorganisms to illustrate salient points. At the end of each chapter there are three exercises related to management of a diagnostic service and assessing the suitability of test methods to specific contexts. There are no right or wrong answers to these, but the reader can discuss them with their laboratory colleagues or university tutor. Makes extensive use of published research in the form of journal articles, publically available epidemiological data, professional guidelines, and specialist websites Stimulates the reader in critical appraisal of published evidence and encourages problem-solving in the laboratory Outlines the scope of clinical diagnostic microbiology and the key areas for the laboratory scientist to be aware of Considers topics relevant to professional scientists working in the area of diagnostic microbiology Clinical Microbiology for Diagnostic Laboratory Scientists is ideal for post graduate scientists intending to pursue careers in diagnostic clinical microbiology and for biomedical scientists, clinical scientists, and full time students studying for upper level qualifications in biomedical science, microbiology, or virology.
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Цена: 15666.47 RUR
ПодробнееOm Singh V. Food Borne Pathogens and Antibiotic Resistance
модель не указана
34418262
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.
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Цена: 12531.83 RUR
ПодробнееStuart Hogg Essential Microbiology
модель не указана
34409688
Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.
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Цена: 44812.19 RUR
ПодробнееRahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set
модель не указана
33826022
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
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Цена: 14882.25 RUR
ПодробнееAllan Truant L. Manual of Commercial Methods in Clinical Microbiology
модель не указана
34413638
The Manual of Commercial Methods in Clinical Microbiology 2nd Edition, International Edition reviews in detail the current state of the art in each of the disciplines of clinical microbiology, and reviews the sensitivities, specificities and predictive values, and subsequently the effectiveness, of commercially available methods – both manual and automated. This text allows the user to easily summarize the available methods in any particular field, or for a specific pathogen – for example, what to use for an Influenza test, a Legionella test, or what instrument to use for identification or for an antibiotic susceptibility test. The Manual of Commercial Methods in Clinical Microbiology, 2nd Edition, International Edition presents a wealth of relevant information to clinical pathologists, directors and supervisors of clinical microbiology, infectious disease physicians, point-of-care laboratories, professionals using industrial applications of diagnostic microbiology and other healthcare providers. The content will allow professionals to analyze all commercially available methods to determine which works best in their particular laboratory, hospital, clinic, or setting. Updated to appeal to an international audience, The Manual of Commercial Methods in Clinical Microbiology, 2nd Edition, International Edition is an invaluable reference to those in the health science and medical fields.
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Цена: 13316.05 RUR
ПодробнееFrank Berkowitz E. Practical Medical Microbiology for Clinicians
модель не указана
34433982
Infectious diseases constitute a major portion of illnesses worldwide, and microbiology is a main pillar of clinical infectious disease practice. Knowledge of viruses, bacteria, fungi, and parasites is integral to practice in clinical infectious disease. Practical Medical Microbiology is an invaluable reference for medical microbiology instructors. Drs. Berkowitz and Jerris are experienced teachers in the fields of infectious diseases and microbiology respectively, and provide expert insight into microorganisms that affect patients, how organisms are related to each other, and how they are isolated and identified in the microbiology laboratory. The text also is designed to provide clinicians the knowledge they need to facilitate communication with the microbiologist in their laboratory. The text takes a systematic approach to medical microbiology, describing taxonomy of human pathogens and consideration of organisms within specific taxonomic groups. The text tackles main clinical infections caused by different organisms, and supplements these descriptions with clinical case studies, in order to demonstrate the effects of various organisms. Practical Medical Microbiology is an invaluable resource for students, teachers, and researchers studying clinical microbiology, medical microbiology, infectious diseases, and virology.
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Цена: 6890.69 RUR
ПодробнееNorman Hodges A. Hugo and Russell's Pharmaceutical Microbiology
модель не указана
34380310
Pharmaceutical microbiology has a bearing on all aspects of pharmacy, from the manufacture and quality control of pharmaceutical products through to an understanding of the mode of action of antibiotics. Fully revised and restructured, drawing on the contributions of subject experts, and including material relevant to the European curricula in pharmacy, the eighth edition covers: biology of micro-organisms pathogens and host response prescribing therapeutics contamination and infection control pharmaceutical production current trends and new directions Hugo and Russell’s Pharmaceutical Microbiology, a standard text for Schools of Pharmacy for seven editions, continues to be a user-friendly and authoritative guide for both students and practitioners of pharmacy and pharmaceutical microbiology. 'Highly Commended' in the Pharmacology section of the 2012 BMA Book Awards
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Цена: 16136.25 RUR
ПодробнееSophia Kathariou DNA Methods in Food Safety. Molecular Typing of Foodborne and Waterborne Bacterial Pathogens
модель не указана
34430022
Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular techniques, DNA-based techniques have prospered for more than 40 years and have been incorporated in the first surveillance systems to monitor bacterial foodborne pathogens in the United States and other countries. However, DNA techniques vary widely and many microbiology laboratory personnel working with food and/or water face the dilemma of which method to incorporate. DNA Methods in Food Safety: Molecular Typing of Foodborne and Waterborne Bacterial Pathogens succinctly reviews more than 25 years of data on a variety of DNA typing techniques, summarizing the different mathematical models for analysis and interpretation of results, and detailing their efficacy in typing different foodborne and waterborne bacterial pathogens, such as Campylobacter, Clostridium perfringens, Listeria, Salmonella, among others. Section I describes the different DNA techniques used in the typing of bacterial foodborne pathogens, whilst Section II deals with the application of these techniques to type the most important bacterial foodborne pathogens. In Section II the emphasis is placed on the pathogen, and each chapter describes some of the most appropriate techniques for typing each bacterial pathogen. The techniques presented in this book are the most significant in the study of the molecular epidemiology of bacterial foodborne pathogens to date. It therefore provides a unique reference for students and professionals in the field of microbiology, food and water safety and epidemiology and molecular epidemiology.
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Цена: 8513.66 RUR
ПодробнееRobert Hutkins W. Microbiology and Technology of Fermented Foods
модель не указана
39840504
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
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Цена: 15669.44 RUR
ПодробнееSeyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications
модель не указана
34430926
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
не указано
Цена: 16452.91 RUR
ПодробнееGary Tucker S. Food Preservation and Biodeterioration
модель не указана
34415902
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
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A modern, evaluative, and integrative approach to diagnostic microbiology encouraging problem-solving in the clinical laboratory context through the use of examples to illustrate clinical and diagnostic issues Clinical Microbiology for Diagnostic Laboratory Scientists is designed to encourage readers to develop a way of thinking that can be applied to any diagnostic scenario in microbiology. Through consideration of a selected range of infections caused by pathogenic bacteria, viruses, fungi, protozoa, and helminths, the book encourages readers to explore connections between the available information about clinical symptoms, pathogenesis of infections, and the approaches used in laboratory diagnosis, in order to develop new insights. The book begins with an introductory chapter that outlines the scope of clinical diagnostic microbiology and the key areas for the laboratory scientist to be aware of. The subsequent six chapters review a type of infection in depth, using particular pathogenic microorganisms to illustrate salient points. At the end of each chapter there are three exercises related to management of a diagnostic service and assessing the suitability of test methods to specific contexts. There are no right or wrong answers to these, but the reader can discuss them with their laboratory colleagues or university tutor. Makes extensive use of published research in the form of journal articles, publically available epidemiological data, professional guidelines, and specialist websites Stimulates the reader in critical appraisal of published evidence and encourages problem-solving in the laboratory Outlines the scope of clinical diagnostic microbiology and the key areas for the laboratory scientist to be aware of Considers topics relevant to professional scientists working in the area of diagnostic microbiology Clinical Microbiology for Diagnostic Laboratory Scientists is ideal for post graduate scientists intending to pursue careers in diagnostic clinical microbiology and for biomedical scientists, clinical scientists, and full time students studying for upper level qualifications in biomedical science, microbiology, or virology.