voedselmicrobiologie

MS

Membrane Separation of Food Bioactive Ingredients

0 Type: Book

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the sele…

AI

Aflatoxins in Food: A Recent Perspective

0 Type: Book

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxi…

PA

Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application

0 Type: Book

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysacc…

TT

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

0 Type: Book

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management a…

FS

Food Safety and Quality-Based Shelf Life of Perishable Foods

0 Type: Book

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and…

AI

Advances in Probiotics for Sustainable Food and Medicine

0 Type: Book

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique refe…

EO

Essentials of Food Science

by Christian, Elizabeth W., Vaclavik, Vickie A., Campbell, Tad

0 Type: Book

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edi…

BS

Brewing Science: A Multidisciplinary Approach

by Mosher, Michael, Trantham, Kenneth

0 Type: Book

This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and hist…

FC

Fighting Campylobacter Infections: Towards a One Health Approach

0 Type: Book

This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens. Above all, contaminated poultry meat can cause human gastroenteritis in both developed and developing countries. The respective contributions reveal how these infections …

DP

Dairy processing: improving quality

by Smit, Gerrit

fromWoodhead publishing in food science and technology

0 Type: Book

"The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. Dairy Processin…

PP

Postharvest Pathology: Next Generation Solutions to Reducing Losses and …

0 Type: Book

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products. Topics will include: 1) Intr…

HO

Handbook of culture media for food and water microbiology

by Corry, Janet E. L., Baird, Rosamund M., Curtis, Gordon D. W.

0 Type: Book

The book is divided into two parts and concentrates on media for water as well as food microbes - selecting those which have been evaluated and shown to function optimally. The first part consists of a series of chapters written by various experts from all over the world, review…

TM

The Microbiology of poultry meat products

by Cunningham, Frank E., Cox, N. A.

fromFood science and technology (Academic Press)

0 Type: Book

Abstract: A reference text for industry and quality assurance personnel in the poultry meat industry presents 13 authoritative reviews by experts in their respective fields covering various aspects of the determination of poultry meat microbiology. The first 3 reviews cover the …