Microbial Food Safety and Preservation Techniques
eBook - PDF

Microbial Food Safety and Preservation Techniques

  1. 542 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Microbial Food Safety and Preservation Techniques

About this book

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

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Yes, you can access Microbial Food Safety and Preservation Techniques by V Ravishankar Rai, Jamuna A. Bai in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2014
Print ISBN
9781138033801
eBook ISBN
9781466593077
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce
  7. Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood
  8. Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality
  9. Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options
  10. Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables
  11. Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
  12. Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality
  13. Chapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection
  14. Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens
  15. Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food
  16. Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods
  17. Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens
  18. Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces
  19. Chapter 14: Bacteriocins: The Natural Food Preservatives
  20. Chapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods
  21. Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits
  22. Chapter 17: Control of Toxigenic Molds in Food Processing
  23. Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector
  24. Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation
  25. Chapter 20: Hurdle Technology
  26. Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention Techniques
  27. Chapter 22: Plasma Technology as a New Food Preservation Technique
  28. Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?
  29. Chapter 24: Biological Preservation of Foods
  30. Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models
  31. Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods
  32. Back Cover