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Fundamental Food Microbiology 3rd Edition by Bibek Ray ISBN 0849316103 9780849316104

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Fundamental food microbiology 3ed Edition Ray B. Digital Instant Download

Author(s): Ray B.
ISBN(s): 9780849316104, 0849316103
Edition: 3ed
File Details: PDF, 2.67 MB
Year: 2004
Language: english
SKU: EB-2047010 Category: Tag:

Fundamental Food Microbiology 3rd Edition by Bibek Ray – Ebook PDF Instant Download/Delivery: 0849316103, 9780849316104
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ISBN 10: 0849316103 
ISBN 13: 9780849316104
Author: Bibek Ray

Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline.

Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter.

Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Fundamental Food Microbiology 3rd Table of contents:

Chapter 1: Introduction to Food Microbiology

  • History and scope

  • Role of microorganisms in food

Chapter 2: Microbial Classification and Identification

  • Taxonomy

  • Identification techniques

Chapter 3: Microbial Growth and Metabolism

  • Growth kinetics

  • Metabolic pathways

Chapter 4: Sources and Types of Microorganisms in Foods

  • Indigenous microflora

  • Contaminants and spoilage organisms

Chapter 5: Foodborne Pathogens and Intoxications

  • Bacteria

  • Viruses

  • Parasites

  • Toxins

Chapter 6: Food Spoilage

  • Types of spoilage

  • Factors affecting spoilage

Chapter 7: Food Preservation Techniques

  • Thermal methods

  • Refrigeration and freezing

  • Drying

  • Chemical preservatives

Chapter 8: Fermentation and Fermented Foods

  • Principles of fermentation

  • Microorganisms involved

  • Traditional and industrial fermented foods

Chapter 9: Microbial Toxins in Foods

  • Mycotoxins

  • Bacterial toxins

Chapter 10: Food Safety and Quality Assurance

  • HACCP principles

  • Microbial testing and standards

Chapter 11: Detection and Enumeration of Microorganisms in Foods

  • Culture-based methods

  • Molecular techniques

Chapter 12: Probiotics and Functional Foods

  • Health benefits

  • Applications in food industry

Chapter 13: Emerging Trends in Food Microbiology

  • Genomics and proteomics

  • Novel preservation technologies

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Tags: Bibek Ray, Fundamental Food, Microbiology