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Food Microbiology
This state–of–the–art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in–depth treatment of food microbiology. The text is organised into nine major sections that address each of the main areas of the field, including microbial food spoilage, foodborne pathogenic bacteria, mycotoxigenic moulds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, advanced techniques in food microbiology.
Food Microbiology
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Food Microbiology
This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition's success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations.
Food Microbiology
An indispensable undergraduate textbook that covers the critical topic of food microbiologyThe second edition of Food Microbiology: an Introduction offers authoritative coverage as well as an appealing design for today’s instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition’s success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts.Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new ...
Nonthermal Processing Technologies for Food
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
Food Microbiology
This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
Thermal Processing of Foods
The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of t...
Packaging for Nonthermal Processing of Food
A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality...
Sensory and Consumer Research in Food Product Design and Development
The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the f...
