Food Microbiology Research Trends by Marta V. Palino presents research in the field of food microbiology. This book includes: physiology, genetics, biochemistry, and behaviour of micro-organisms; effects of preservatives, processes, and packaging systems on the microbiology of foods; and, methods for detection, identification and enumeration of food-borne micro-organisms or microbial toxins.
Contents :
Contents :
- Expert Commentary : Future Trends on Applying Predictive Models in a Quantitative Microbiological Risk Assessment Framework by A. Valero and G. Zurera
- Ch. 1 The Applications of DNA and Protein Arrays in Microbial Food Safety and Processing by Christine M. Carey and Magdalena Kostrzynska
- Ch. 2 Research Trends in Lactic Acid Fermentation by E. H. Drosinos and S. Paramithiotis
- Ch. 3 Conceptual and Methodological Foundations for Developing Microbial Risk Assessment Models by F. Perez-Rodriguez and R. M. Garcia-Gimeno and G. Zurera
- Ch. 4 Current Status on the Etiology, Epidemiology, Food Safety Implications and Control Measures in Escherichia coli O157:H7 Infections by G. Normanno
- Ch. 5 Lactic Acid Fermentation of Fruits and Vegetables - An Overview by Ramesh C. Ray and Smita H. Panda
- Ch. 6 Control of Harmful Food-Borne Gram-Negative Bacteria by Weakening Cell Membranes by Hanna-Leena Alakomi and Maria Saarela
- Ch. 7 Real-Time Detection of Foodborne Pathogen Contamination in Food Using GC/MS and Electronic Sensors Integrated with Pattern Recognition Techniques by Ubonrat Siripatrawan
- Index
- Hardcover: 261 pages
- Publisher: Nova Science Publishers (January 2007)
- Language: English
- ISBN-10: 1600217230
- ISBN-13: 9781600217234
- Product Dimensions: 10.2 x 7.2 x 0.9 inches
- List Price: $129.00
