Download or read book Cysteine induced Germination and Emergence of Putrefactive Anaerobe 3679h Spores written by Terry Tang and published by . This book was released on 1972 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Research Grants Supported by the Food and Drug Administration July 1 1969 June 30 1975 written by United States. Food and Drug Administration. Office of Science. Extramural Research and published by . This book was released on 1975 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Spores written by and published by . This book was released on 1972 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Spores V written by Harlyn O. Halvorson and published by . This book was released on 1972 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Hypochlorite Injury and Altered Germination of Clostridium Botulinum Spores written by Peggy Diane Matthews Foegeding and published by . This book was released on 1982 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Applied and Environmental Microbiology written by and published by . This book was released on 1985 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2005-04-28 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri

Download or read book Annual Report of the Hawaii Agricultural Experiment Station written by Hawaii Agricultural Experiment Station and published by . This book was released on 1970 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Anaerobic Bacteria Their Activities in Nature and Disease written by Leland Swint McClung and published by . This book was released on 1982 with total page 1076 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approximately 7400 entries to world literature. Increasing number of references shows expansion of literature through appearance of new journals and greater accessibility of journals. Alphabetical arrangement by primary authors. Each entry gives bibliographical information. Most volumes cover specific time periods, i.e., pt. 1, v. 1, 1940-1951; v. 2, 1952-1959; v. 3, 1960-1965; v. 4, 1966-1969; v. 5, subject listings for 1940-1969; pt. 2, v. 1, 1970-1975; v. 2, subject headings for 1970-1975. Includes subject index outline and lists of primary and secondary publications.

Download or read book Journal of Bacteriology written by Charles-Edward Amory Winslow and published by . This book was released on 1966-10 with total page 1208 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Download or read book Hawaii Documents written by and published by . This book was released on 1969 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Medi kwoc Index written by and published by . This book was released on 1974 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: English-language papers presented at biomedical meetings during the previous 5 years. Includes only non-journal publications not indexed by major services and received by Washington University School of Medicine Library. Arranged under 3 sections, i.e., Key word index, Author index, and Register of conferences (contains full bibliographical information).

Download or read book Hawaii Documents Cumulative Index written by Hawaii Documents Center (Hawaii State Library) and published by . This book was released on 1976 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nitrite and Nitrate in Human Health and Disease written by AnnMarie Kocher and published by Springer Science & Business Media. This book was released on 2011-04-15 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nitrite and Nitrate in Human Health and Disease delivers a comprehensive review of nitrite and nitrate biology, from basic biochemistry to the complex physiology and metabolism of these two naturally occurring molecules in the human body. Well-organized and well referenced chapters cover the rich history of nitrite and nitrate, sources of exposure, and the physiological effects when consumed through foods containing nitrite and nitrate. The chapters are written by leading experts, all of whom share their research and perspectives in order to help define the context for benefits vs. any potential risks associated with nitrite and nitrate use, either through dietary ingestion or therapeutic dosing. This diverse collection of authors includes vascular biologists, physiologists, physicians, epidemiologists, cancer biologists, registered dieticians, chemists, and public health experts from five countries in both academia and government. Nitrite and Nitrate in Human Health and Disease provides a balanced view of nitric oxide biochemistry, and nitrite and nitrate biochemistry in physiology and in the food sciences.

Download or read book Journal of Food Protection written by and published by . This book was released on 1980 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nitrite Curing of Meat written by Ronald B. Pegg and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.