Fundamental food microbiology fifth ed

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The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens.

Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology

Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

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Food Microbiology

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Maintaining its general structure and philosophy to encompass modern food microbiology this new edition provides updated and revised chapters for students in the biological sciences biotechnology and food science as well as a valuable resource for researchers teachers and practising food microbio Uiterlijk 5 februari in huis .. MEER INFO

De gouden belofte

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wij missen jullie aanwezigheid wij zijn veel te lang van elkaar gescheiden geweest ik omring jullie met een auraveld van liefde en bescherming ik ben aartsengel micha l de missie van engelenwezens is het beschermen verzorgen en begeleiden van de mensheid hoeveel tegenstrijdige overtuigingen Op voorraad. Voor 17:00 uur besteld, zaterdag in huis .. MEER INFO

Systems Biology

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Prijs: 90.2 Nu voor: € 77.45

Recent technological advances have enabled comprehensive determination of the molecular composition of living cells the chemical interactions between many of these molecules are known giving rise to genome scale reconstructed biochemical reaction networks underlying cellular functions mathematica Uiterlijk 30 januari in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 26 november 2013

Aantal pagina's: 607

Illustraties: Nee

Hoofdauteur: Bibek Ray

Tweede Auteur: Arun Bhunia

Hoofduitgeverij: Crc Pr I Llc

Editie: 5

Extra groot lettertype: Nee

Product breedte: 178 mm

Product hoogte: 44 mm

Product lengte: 254 mm

Studieboek: Ja

Verpakking breedte: 178 mm

Verpakking hoogte: 44 mm

Verpakking lengte: 254 mm

Verpakkingsgewicht: 1314 g

EAN: 9781466564435

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