Fundamental Food Microbiology
eBook - ePub

Fundamental Food Microbiology

  1. 663 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Fundamental Food Microbiology

About this book

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

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Yes, you can access Fundamental Food Microbiology by Bibek Ray,Arun Bhunia 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
2013
Print ISBN
9781466564435
eBook ISBN
9781482208658
Edition
5
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Index

Page numbers followed by f and t indicate figures and tables, respectively.

A

  • α-amylase, 23
  • ABC transporter, 216
  • Acetate production, during yogurt fermentation, 177, 177f
  • Acetic acid, 119, 213, 477–478
  • Acetic acid bacteria, 27
  • Acetobacter, 22, 125, 263–264, 268
  • Acetobacter aceti, 6, 22, 27, 125, 212
  • Acetoin fermentation, 85–86
  • Acetone fermentation, 84–86
  • Achromobacter, 42, 70
  • Acid adaptation, 100
  • Acidophilus milk, 173
  • Acid resistance, 100
  • Acid shock response (ASR), 100
  • Acid tolerance response (ATR), 100
  • Aciduric bacteria, 28, 249–250, 263
  • Acinetobacter, 22, 42, 247, 249, 255–256, 259, 288, 486
  • Acinetobacter calcoaceticus, 22
  • Acinetobacter spp, 76
  • Actinobacteria, 194
  • Actin polymerization protein (ActA), 348
  • Activation, bacterial spores, 95
  • Active packaging (AP), 484
  • Adenosine bistriphosphate (Abt), 94
  • Adenosine diphosphate (ADP), 80
  • Adenosine triphosphate (ATP), 80
  • Adenovirus, 20
  • ADP (adenosine diphosphate...

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Contents
  7. Preface to the Fifth Edition
  8. Preface to the Fourth Edition
  9. Preface to the Third Edition
  10. Preface to the Second Edition
  11. Preface to the First Edition
  12. Authors
  13. SECTION I: INTRODUCT ION TO MICROBES IN FOODS
  14. SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT
  15. SECTION III: Beneficial Uses of Microorganisms in Food
  16. SECTION IV: MICROBIAL FOOD SPOILAGE
  17. SECTION V: MICROBIAL FOODBORNE DISEASES
  18. SECTION VI: CONTROL OF MICROORGANISMS IN FOODS
  19. SECTION VII MICROBIAL DETECTION AND FOOD SAFETY
  20. Appendix A: Predictive Modeling of Microbial Growth in Food
  21. Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States
  22. Appendix C: Hazard Analysis Critical Control Points
  23. Index