Titre : | Fundamental food microbiology |
Titre original: | Microbiologie alimentaire |
Auteurs : | BIBEK RAY |
Type de document : | Livre |
Mention d'édition : | THIERD EDITION |
Editeur : | LONDON : CRC PRESS LLC, 2004 |
ISBN/ISSN/EAN : | 978-0-8493-1610-4 |
Format : | 608 P. |
Langues: | Anglais |
Concepts : |
MICROORGANISME
ALIMENT PRODUIT ALIMENTAIRE MICROBIOLOGIE ALIMENTAIRE FERMENTATION DEGRADATION TOXINE BACTERIENNE INTOXICATION ALIMENTAIRE |
Résumé : | Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. FEATURES All chapters thoroughly revised and updated Presents the latest information on beneficial bacteria and the genetics of beneficial traits Includes expanded coverage of microbial stress response and its importance in foods Provides all new discussions of control of microorganisms by novel processing methods |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.001 RAY | Livre | AA - Alimentation, santé et agroindustries | Disponible |