Download or read book Experimental Designs written by William G. Cochran and published by . This book was released on 2003 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Microbiology written by Michael P. Doyle and published by John Wiley & Sons. This book was released on 2019-06-03 with total page 1946 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Download or read book Bacterial Starter Cultures for Food written by Stanley E. Gilliland and published by CRC Press. This book was released on 2018-01-18 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Download or read book The Microbiota in Gastrointestinal Pathophysiology written by Martin H. Floch and published by Academic Press. This book was released on 2016-11-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease. This important resource starts with an overview of the normal microbiota of the gastrointestinal tract, including the esophagus, stomach, Ileum, and colon. The book then identifies what a healthy vs. unhealthy microbial community looks like, including methods of identification. Also included is insight into which features and contributions the microbiota make that are essential and useful to host physiology, as is information on how to promote appropriate mutualisms and prevent undesirable dysbioses. Through the power of synthesizing what is known by experienced researchers in the field, current gaps are closed, raising understanding of the role of the microbiome and allowing for further research. - Explains how to modify the gut microbiota and how the current strategies used to do this produce their effects - Explores the gut microbiota as a therapeutic target - Provides the synthesis of existing data from both mainstream and non-mainstream sources through experienced researchers in the field - Serves as a 'one-stop' shop for a topic that's currently spread across a number of various journals
Download or read book Progress in Food Biotechnology written by Ali Osman and published by Bentham Science Publishers. This book was released on 2018-10-17 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality. Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.
Download or read book Dairy Microbiology and Biochemistry written by Barbaros Ozer and published by CRC Press. This book was released on 2014-07-09 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathog
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1975 with total page 1408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beverages in Nutrition and Health written by Ted Wilson and published by Springer Science & Business Media. This book was released on 2003-11-05 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal teas, probiotic organisms in dairy and fermented dairy products, the value of sports beverages, the risks associated with the consumption of soft drinks, and the quality and content of bottled water.
Download or read book A Strategic Guide to Technical Communication Second Edition US written by Heather Graves and published by Broadview Press. This book was released on 2012-05-23 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Strategic Guide to Technical Communication incorporates useful and specific strategies for writers, to enable them to create aesthetically appealing and usable technical documentation. These strategies have been developed and tested on a thousand students from a number of different disciplines over twelve years and three institutions. The second edition adds a chapter on business communication, reworks the discussion on technical style, and expands the information on visual communication and ethics into free-standing chapters. The text is accompanied by a passcode-protected website containing materials for instructors (PowerPoint lectures, lesson plans, sample student work, and helpful links).
Download or read book Microbes in Food and Health written by Neelam Garg and published by Springer. This book was released on 2016-04-12 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Download or read book A Strategic Guide to Technical Communication Second Edition Canadian written by Heather Graves and published by Broadview Press. This book was released on 2011-12-20 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Strategic Guide to Technical Communication incorporates useful and specific strategies for writers to create aesthetically appealing and usable technical documentation. These strategies have been developed and tested on a thousand students from a number of different disciplines over twelve years and three institutions. The second edition adds a chapter on business communication, reworks the discussion on technical style, and expands the information on visual communication and ethics into free-standing chapters. Particular attention is paid throughout to the needs of Canadian students.
Download or read book International Journal of Immunotherapy written by and published by . This book was released on 1992 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Download or read book Human Microbiota in Health and Disease written by Bryan Tungland and published by Academic Press. This book was released on 2018-05-25 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Gut Microbiota in Health and Disease: From Pathogenesis to Therapy is a comprehensive discussion of all the aspects associated with gut microbiota early colonization, its development and maintenance, and its symbiotic relationship with the host to promote health. Chapters illustrate the complex mechanisms and metabolic signalling pathways related to how the gut microbiota maintain proper regulation of glucose, lipid and energy homeostasis and immune response, while mediating inflammatory processes involved in the etiology of many chronic disease conditions. Details are provided on the primary etiological factors of chronic disease, the effects of gut dysbiosis and its associated disease conditions, while providing an overview of therapeutic strategies involving dietary fiber and prebiotics, fecal microbiota transplantation therapy and probiotics. Throughout the chapters, a comprehensive review of peer-reviewed animal and human studies is provided as evidence related to the history of human exposure, safety, tolerance, toxicity, nomenclature, and clinical efficacy of utilizing prebiotic fructans, s, as well as probiotic intervention, and dietary modification in the prevention and intervention of chronic disease conditions. With common use today of pharmaceutical medicine in treating symptoms, and frequent overuse of antibiotics in chronic disease within mainstream medical practice, understanding the etiological mechanisms of dysbiosis-induced chronic disease, and natural approaches that offer prevention and potential cures for these diseases is of vital importance to overall human health. - Details the complex relationship between human microbiota in the gut, oral cavity, urogenital tract and skin as well as their colonization, development and impact of factors that influence the relationship - Illustrates the mechanisms associated with dysbiosis-associated inflammation and its role in the onset and progression in chronic disease - Provides the primary mechanisms and comprehensive scientific evidence for the use of dietary modification, and pro- and pre-biotics in preventing and intervening in chronic disease
Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1589 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
