Food Spoilage Microorganisms : Ecology and Control book cover
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Food Spoilage Microorganisms
Ecology and Control




ISBN 9781498744584
Published April 25, 2017 by CRC Press
192 Pages 6 B/W Illustrations

 
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Book Description

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products.

In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.

Table of Contents

Spoilage Microorganisms in Cereal Product
Wenjian Yang, Dapeng Li, Alfred Mugambi Mariga

Spoilage Microorganisms in Bean Products
Hui Zhou, Yun Tian, Rongrong Wang

Spoilage Microorganisms in Fruit Product
Liang Gong, Yueming Jiang, Xuewu Duan

Spoilage Microorganisms in Vegetable
Tianjia Jiang, Hangjun Chen, Haiyan Gao, Zhiqin Zhou

Spoilage Microorganisms in Meat
Wangang Zhang, Yimin Zhang

Spoilage Microorganisms in Poultry Product
Qiuqin Zhang, Jinxuan Cao, Lingzhi Cheong

Spoilage Microorganisms in Sea Food
Feifei Wang, Junda Lin, Deqing Zhou, Yan Zhang, Qing Gu, Yanbo Wang, Linglin Fu

Spoilage Microorganisms in Powdered Milk
Yingwang Ye

Spoilage Microorganisms in Egg Products
Hammad Hamed Hammad Mohammed, Putri Widyanti Harlina, Shugang Li, Yongguo Jin

...
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Editor(s)

Biography

Dr. Yanbo Wang, born in January 1978, is the professor of Food Science and Technology in Zhejiang Gongshang University, Hangzhou, China. He received his Ph.D. degree from Zhejiang University (Hangzhou, China) in June 2006. In February 2008, he was invited to Marine Research Institute, Florida Institute of Technology (FIT) as a visiting scholar and then to the Institute of Food and Agricultural Sciences, University of Florida (UF) for two-year postdoctoral research. Dr. Wang is currently the associate editor of Journal of Fisheries and Aquaculture. Since 2008, he has received extensive research funding from NNSFC (National Natural Science Foundation of China), Ministry of Science and Technology of the People’s Republic of China and other related agencies. He has published 40 papers in the international academic journals contained in the Science Citation Index (SCI). The above papers are cited 739 times in total and 719 times by the other authors in SCI journals through web of science. Moreover, Dr. Wang has published two papers as the corresponding author which has been contained in the database of highly cited papers through Essential Science Indicators (ESI) based on web of science. Four international academic books have been published and four authorized national patents also have been obtained. Based on the achievements, Dr. Wang has been obtained the Excellent Young Teacher in the Colleges and Universities of Zhejiang Province and the Zhejiang Provincial Natural Science Foundation for Distinguished Young Scientists. He also has been elected to the New-Century Training Program (151) for Talents from the Zhejiang province and the Academic Discipline Leaders for the Young and Middle-aged Teachers in the Colleges and Universities of Zhejiang Province.

Dr. Wangang Zhang, born in January 1977, is the professor of College of Food Science and Technology in Nanjing Agricultural University of Jiangsu province of China. He got his bachelor and master degree from China Agricultural University in 2001 and 2004, respectively. He received his PhD degree from Iowa State University (Ames, Iowa, USA) in May of 2009. His research mainly focuses on investigating the biochemical factors particularly in structure and function of proteins contributing to the quality of meat and meat products. Currently, he has been the Associate Editor of Meat Science since last year. Recently, he is nominated as the Associate Editor of Chinese Journal of Animal Science. Since he joined Nanjing Agricultural University in 2011, Dr. Zhang has received many research projects as principal investigator from National Natural Science Foundation of China, Ministry of Science and Technology and Ministry of Education of China. He has published more than 60 peer-reviewed papers among which 48 papers were published in Science Citation Index journals.

Dr. Linglin Fu, born in November 1981, is the professor of Food Science and Technology in Zhejiang Gongshang University, Hangzhou, China. She received her Ph.D. degree from Zhejiang University (Hangzhou, China) in June 2008, and got an offer from Zhejiang Gongshang University as a faculty involving in teach and research. In April 2013, she invited to Harvard University as a post-doctor fellowship for one-year research. Dr. Fu is currently the associate editor of Journal of Fisheries and Aquaculture. Since 2009, she has received lots of research fundings from NNSFC (National Natural Science Foundation of China), Ministry of Science and Technology of the People’s Republic of China and other related agencies. She has published more than 30 papers in the international academic journals contained in the Science Citation Index (SCI). Two international academic books have been published and one authorized national patent also has been obtained. Based on the achievements, Dr. Fu has been obtained the Excellent Young Teacher in the Colleges and Universities of Zhejiang Province. She also has been elected to the New-Century Training Program (151) for Talents from the Zhejiang province.