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Food Microbiology
Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.
Food Microbiology
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.
Food Microbiology
This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.
The Applied Mycology of Fusarium
This 1984 book resulted from a symposium held by the British Mycological Society to bring together the many diverse areas of study of the genus Fusarium. Among the contributors to this volume were scientists working on applied and fundamental aspects of the subject. The book highlights the importance of the genus pathology, animal husbandry, human disease and as biodeteriogens. Yet other Fusarium spp. are sources of useful biochemicals: for example, one species is utilised for the manufacture of microbial protein for human consumption. All these topics are covered in this volume, which with continue to be of interest to a wide range of biologists and students.
An Unchosen People
A revisionist account of interwar EuropeÕs largest Jewish community that upends histories of Jewish agency to rediscover reckonings with nationalismÕs pathologies, diasporaÕs fragility, ZionismÕs promises, and the necessity of choice. What did the future hold for interwar EuropeÕs largest Jewish community, the font of global Jewish hopes? When intrepid analysts asked these questions on the cusp of the 1930s, they discovered a Polish Jewry reckoning with Òno tomorrow.Ó Assailed by antisemitism and witnessing liberalismÕs collapse, some Polish Jews looked past progressive hopes or religious certainties to investigate what the nation-state was becoming, what powers minority communities ...
When All Else Fails
One of the most important functions of government—risk management—is one of the least well understood. Moving beyond familiar public functions—spending, taxation, and regulation—Moss spotlights government's pivotal role as a risk manager, revealing the nature and extent of this function, which touches almost every aspect of economic life.
Essentials of Food Science
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Foo...
The Genus Aspergillus
Proceedings of a symposium held in Canterbury, United Kingdom, April 5-8, 1993.
Fundamental Food Microbiology
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Mycotoxins
Discussed in this book are the nature, origin, activity and control of the poisonous metabolites of moulds known as mycotoxins.
