James M. Jay, Martin J. Loessner, David A. Golden

Gebundenes Buch

Modern Food Microbiology

Beschreibung

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Autor

James M. Jay, University of Nevada, Las Vegas, NV, USA / Martin J. Loessner, ETH Zentrum, Zürich, Switzerland / David A. Golden, University of Tennessee, Knoxville, TN, USA

Produktdetails

• Food Science Text Series
• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-387-23180-8
• 7. Aufl.
• Seitenzahl: 790
• Erscheinungstermin: 10. Februar 2005
• Englisch
• Abmessung: 261mm x 187mm x 53mm
• Gewicht: 1576g
• ISBN-13: 9780387231808
• ISBN-10: 0387231803
• Artikelnr.: 13931667

Rezensionen

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. ... As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist's library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)