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تکنولوژی تولیدوعلم موادغذایی

The new textbook Food Microbiology

کتاب جديد ميکروبيولوژی موادغذايی

مشخصات يکی ازجديدترين کتابهای منتشرشده توسط( American Society for Microbiology)       رادرزيرملاحضه فرماييد:

Author: Thomas J. Montville, Rutgers, The State University of New Jersey; Karl Matthews, Rutgers, The State University of New Jersey
Book ISBN: 1-55581-308-9

About the Book

The new textbook Food Microbiology: an Introduction is an up-to-date entree to the inherently complex and challenging field of food microbiology.This book is organized into five major sections:

Section I. Basics of Food Microbiology

  • 1.   The Trajectory of Food Microbiology
  • 2.   Microbial Growth, Survival, and Death in Foods
  • 3.   Spores and Their Significance
  • 4.   Detection and Enumerations of Microbes in Food
  • 5.   Rapid and Automated Microbial Methods
  • 6.   Indicator Microorganisms and Microbiological Criteria

Section II. Gram-Negative Foodborne Pathogenic Bacteria

  • 7.   Salmonella Species
  • 8.   Campylobacter jejuni
  • 9.   Enterohemorrhagic Escherichia coli
  • 10. Yersinia enterocolitica
  • 11. Shigella Species
  • 12. Vibrio Species

Section III. Gram-Positive Foodborne Pathogenic Bacteria

  • 13. Listeria monocytogenes
  • 14. Staphylococcus aureus
  • 15. Clostridium botulinum
  • 16. Clostridium perfringens
  • 17. Bacillus cereus

Section IV. Other Microbes Important in Food

  • 18. Fermentative Organisms
  • 19. Spoilage Organisms
  • 20. Molds
  • 21. Viruses and Prions

Section V. Control of Microorganisms in Food

  • 22. Chemical Antimicrobials
  • 23. Biologically Based Preservation Systems and Probiotics
  • 24. Physical Methods of Food Preservation
  • 25. Industrial Strategies of Ensuring Safe Food

Number of Pages: 425
Publication Date: December 2004. Hardcover
Publisher: ASM Press
Title: Food Microbiology: an Introduction

   + نادر بحرینی اصفهانی ; ٦:۳٧ ‎ق.ظ ; ۱۳۸۳/۱٠/٢٢
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