Food Microbiology

The first in a series of four books, this comprehensive work details the molecular detection of major human viral, bacterial, fungal, and parasitic pathogens. Focusing on sample preparation and molecular detection procedures, each chapter presents a concise review of the pathogen concerned including..

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings...

This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities...

This book covers all aspects of Ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It provides a general overview of Ohmic processing, such as the basic concepts of electricity; th..

This book covers all aspects of Ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It provides a general overview of Ohmic processing, such as the basic concepts of electricity; th..

Practical Sanitation in the Food Industry..

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastr..

Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen...

The contributions on these topics are from international experts in the field. Though food safety comprises a vast field, all of the important aspects pertaining to the topic have been covered, focusing on recent advances and providing a perspective on future trends in the field...

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrograp..

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea..