Food Microbiology Books

New and Published Books

1. Fermentation

   Effects on Food Properties

   Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski

   Series: Chemical & Functional Properties of Food Components

   A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food...

   Published April 11th 2012 by CRC Press
2. Controlling Salmonella in Poultry Production and Processing

   By Scott M. Russell, Ph.D.

   Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the...

   Published February 15th 2012 by CRC Press
3. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
4. Principles of Risk Analysis

   Decision Making Under Uncertainty

   By Charles Yoe

   In every decision context there are things we know and things we do not know. Risk analysis uses science and the best available evidence to assess what we know—and it is intentional in the way it addresses the importance of the things we don’t know. Principles of Risk Analysis: Decision Making...

   Published September 14th 2011 by CRC Press
5. Edible Coatings and Films to Improve Food Quality, Second Edition

   Edited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

   Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those...

   Published August 23rd 2011 by CRC Press
6. Primer on Risk Analysis

   Decision Making Under Uncertainty

   By Charles Yoe

   In every decision context there are things we know and things we do not know. Risk analysis uses science and the best available evidence to assess what we know—and it is intentional in the way it addresses the importance of the things we don’t know. Primer on Risk Analysis: Decision Making Under...

   Published July 14th 2011 by CRC Press
7. Molecular Detection of Human Fungal Pathogens

   Edited by Dongyou Liu

   The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest. Molecular Detection of Human Fungal Pathogens provides a reliable and comprehensive resource relating...

   Published June 16th 2011 by CRC Press
8. Molecular Detection of Human Bacterial Pathogens

   Edited by Dongyou Liu

   As more original molecular protocols and subsequent modifications are described in the literature, it has become difficult for those not directly involved in the development of these protocols to know which are most appropriate to adopt for accurate identification of bacterial pathogens. Molecular...

   Published April 17th 2011 by CRC Press
9. Handbook of Analysis of Edible Animal By-Products

   Edited by Leo M.L. Nollet, Fidel Toldra

   Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of...

   Published March 31st 2011 by CRC Press
10. Probiotic Foods in Health and Disease

    Edited by G. B. Nair, Yoshifumi Takeda

    A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora and offers a comprehensive review of the broad array of effects that can be attributed...

    Published February 13th 2011 by Science Publishers