Developments In Food Microbiology
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Developments In Food Microbiology
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Author : Richard Kenneth Robinson
language : en
Publisher:
Release Date : 1982
Developments In Food Microbiology written by Richard Kenneth Robinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Food categories.
Developments In Food Microbiology
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Author : Richard K. Robinson
language : en
Publisher:
Release Date : 1986
Developments In Food Microbiology written by Richard K. Robinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with categories.
Developments In Food Microbiology 3
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Author : R. K. Robinson
language : en
Publisher: Springer
Release Date : 2014-03-05
Developments In Food Microbiology 3 written by R. K. Robinson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-05 with Science categories.
The previous volumes in this series have included contributions on a varied range of topics. Some subjects were virtuaIIy self-selecting-no text on food microbiology could ignore the importance of food-borne pathogens-but others were included to iIIustrate, in some measure, the fascinating diversity of facets encompassed by the title. This same approach has been adopted in the present volume, so that while central issues, such as current views on the taxonomy of food-borne fungi, are discussed, the interfaces between 'classical' microbiology and other relevant disciplines have also been explored. The impact of economic constraints on fermentations is one such area of interaction, while the rapidly developing subject of tissue culture offers some exciting chaIIenges for any microbiologist wishing to apply his or her expertise in a somewhat paraIIel field. It can be argued, of course, that a scientific text should be held within tight guidelines, and certainly the academic demands of microbiology are becoming increasingly stringent. Nevertheless, novel ideas can often arise from a casual insight into an adjacent area of study, and it is, perhaps, appropriate that the Developments Series should find space for just a few, speculative incursions. Whatever the precise format, however, the basic intention of the series remains unaltered, and if this volume does provide food microbiologists with a useful source of information and/or further reading, then the endeavours of the authors wiII have been worthwhile.
Food Microbiology And Biotechnology
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Author : Guadalupe Virginia Nevárez-Moorillón
language : en
Publisher: CRC Press
Release Date : 2020-05-27
Food Microbiology And Biotechnology written by Guadalupe Virginia Nevárez-Moorillón and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-27 with Business & Economics categories.
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.
Developments In Food Microbiology 2
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Author : Robinson R K [Ed.]
language : en
Publisher:
Release Date : 1974
Developments In Food Microbiology 2 written by Robinson R K [Ed.] and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with categories.
Recent Advances In Food Microbiology Use Of Next Generation Sequencing
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Author : Sandra Feijoo
language : en
Publisher:
Release Date : 2025-08-25
Recent Advances In Food Microbiology Use Of Next Generation Sequencing written by Sandra Feijoo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-08-25 with Science categories.
Food microbiology, a specialised branch of microbiology, examines microorganisms in food, transforming food safety and production through recent advancements. Techniques like metagenomics revolutionise microbial identification, enhancing understanding of food ecosystems and aiding in controlling pathogens and spoilage. Molecular biology innovations enable rapid detection of foodborne pathogens, improving outbreak response times. Nanotechnology explores intelligent packaging to inhibit microbial growth, extending shelf life and reducing food waste. Probiotics and prebiotics gain attention for enhancing gastrointestinal health and food functionality. These advancements ensure safer food, improve nutritional quality, and support consumer health. Ongoing research promises further innovations, emphasising food microbiology's crucial role in ensuring the safety, quality and sustainability of our global food supply. This book outlines the processes and applications of food microbiology in detail. It brings forth some of the most innovative concepts and elucidates the unexplored aspects of microbiology. This book is a complete source of knowledge on the present status of this important field.
Microbiology For Food And Health
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Author : Deepak Kumar Verma
language : en
Publisher: CRC Press
Release Date : 2019-12-11
Microbiology For Food And Health written by Deepak Kumar Verma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-11 with Science categories.
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.
Developments In Food Microbiology 4
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Author : Richard K. Robinson
language : en
Publisher: Springer
Release Date : 2012-05-01
Developments In Food Microbiology 4 written by Richard K. Robinson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-01 with Science categories.
There is no doubt that this volume, like its predecessors, contains some outstanding reviews of topics of immediate relevance to food microbiolo gists. Current views on botulism or the detection of mycotoxins are obvious examples, while the authoritative discussion of culture systems for the dairy industry will be widely welcomed by those concerned in any way with the fermentation of milk. The theme of fermentation is explored further with respect to the use of immobilised enzymes, as is its potential role in the disposal of wastes from the food processing industries. A timely plea that biologists should adopt a more imaginative approach to food fermentations provides an apposite conclusion. For as microbiologists become increasingly involved with the minutiae of the subject, so it becomes all too easy to overlook the basic patterns of behaviour that can be observed in natural ecosystems. Yet to ignore this fund of knowledge could, in the long term, prove to be an omission of fundamental significance. In conclusion, I would like to acknowledge, with gratitude, the diligence and cooperation of the contributors, as well as the enthusiastic support of the publisher, for it is their efforts that have made this volume into such an attractive source of information for students of food microbiology. R. K. ROBINSON v CONTENTS Preface v List of Contributors IX Mushrooms from Waste Materials 1.
New Developments In Food Microbiology Research
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Author : Michael C. Berger
language : en
Publisher:
Release Date : 2007
New Developments In Food Microbiology Research written by Michael C. Berger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Science categories.
This new book presents leading-edge international research in the field of food microbiology. Included in the scope are physiology, genetics, biochemistry, and behaviour of microorganisms that are either used to make foods or that represent safety or quality problems; effects of preservatives, processes, and packaging systems on the microbiology of foods; methods for detection, identification and enumeration of food bourne microorganisms or microbial toxins; microbiology of food fermentations; predictive microbiology; microbial ecology of foods; microbiological aspects of food safety and microbiological aspects of food spoilage and quality.
Food Science And Technology
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Author : Oluwatosin Ademola Ijabadeniyi
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2020-12-07
Food Science And Technology written by Oluwatosin Ademola Ijabadeniyi and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-07 with Technology & Engineering categories.
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.