Food Consumption and Disease Risk: Consumer-pathogen Interactions

Food Consumption and Disease Risk: Consumer-pathogen Interactions
CRC Press | ISBN: 0849391571 | 2006-12-13 | PDF | 456 pages | 2.97 Mb | RS

Interactions between foodborne pathogenic agents and consumers that affect the risk of consumers catching foodborne diseases are essential knowledge for microbiologists, R&D and QA staff in the food industry. This collection reviews important issues in the relationship between consumers and foodborne bacteria, viruses and parasites. It presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalization of the food supply and trends in food processing. The book addresses host factors that influence foodborne disease (age, genetics and underlying illness) and characteristics of pathogenic agents that influence interaction with human hosts.

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Cheese problems solved

Cheese problems solved
Publisher: CRC | Language: English | ISBN:1420043943 | 402 pages | Data: 2007 | PDF | 2.1 Mb
Description: Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as Cheddar, blue cheeses and Mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

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International Handbook of Foodborne Pathogens (Food Science and Technology)

International Handbook of Foodborne Pathogens (Food Science and Technology)

CRC Press | ISBN: 0824706854 | 2003-03-18 | PDF | 688 pages | 7.88 Mb | RS

This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. The authors discuss the prevalence and risk of foodborne disease in developing and industrialized countries. The Annals of Microbiology describes this book as "highly exhaustive, with up to date references." Researchers and practicing pathologists will find this wealth of information vital to continued growth in the field.

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Food Biotechnology, Second Edition

Food Biotechnology, Second Edition
CRC Press | ISBN: 0824753291 | 2005-10-11 | PDF | 2008 pages | 29.2 Mb | RS

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.

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Food Microbiology Protocols (Methods in Biotechnology)

John F. T. Spencer, Alicia L. Ragout de Spencer, "Food Microbiology Protocols (Methods in Biotechnology)"
Humana Press; 1st edition | ISBN: 089603867X | 512 pages | PDF | 3,4 Mb
Expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of the microorganisms involved in the manufacture and spoilage of foodstuff. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the flavor or nutritive value of foods. Included in the section dealing with fermented foods are procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species Lactobacillus, and the determination of proteolytic activity of lactic acid bacteria. A substantial number of chapters are devoted to yeasts, their use in food and beverage production, and techniques for improving industrially important strains. Comprehensive and timely, Food Microbiology Protocols is a gold-standard collection of readily reproducible techniques essential for the study of the wide variety of microorganisms involved in food production, quality, storage, and preservation today.

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Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology
CRC Press | ISBN: 0824707494 | 2002-04-17 | PDF | 1040 pages | 5.54 Mb | RS

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

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Handbook of Food Enzymology (Food Science and Technology)

Handbook of Food Enzymology (Food Science and Technology)
CRC Press | ISBN: 0824706862 | 2002-12-05 | PDF | 1128 pages | 19.9 Mb | RS

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture shelf-life, nutritional value, and process tolerance of foods and food products. The book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development. It describes prototypic enzymes of the six chemical types of reactions catalyzed by enzymes, addressing what the enzymes do, their importance to feed and food production, chemical and biological properties, activity measurement, and more.

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