Food Microbiology

  • Food Microbiology: An Introduction
    Food Microbiology: An Introduction
    By Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville

    Messelhausser U, Frenzel E, Blochinger C, Zucker R, Kampf P, Ehling-Schulz M. 2014. Emetic Bacillus cereus are more volatile than ... Speculate as to why B. cereus is considered a larger problem in Europe than in the United States. 2.

  • Food Microbiology
    Food Microbiology
    By Martin R Adams, Maurice Moss

    It is probably not as important as ochratoxin, produced by P. verrucosum as well as Aspergillus ochraceus, although it may be implicated in the complex epidemiology of 'yellow rice disease'. 8.4.3.1 Yellow Rice Disease.

  • Food Microbiology: The Laboratory
    Food Microbiology: The Laboratory
    By Phyllis Entis

    ... Food Technology Intelligence, Inc. 215 Godwin Ave. P.O. Box 322 Midland Park, NJ 07432-0322 www.ftipub.com ...

  • FOOD MICROBIOLOGY
    FOOD MICROBIOLOGY
    By Thomas J. Montville

    Thom , M. and Komor , E. , H - sugar antiport as the mechanism of sugar uptake by sugarcane vacuoles , FEBS Lett . ... Reizer , J. , Novotny , M. J. , Hengstenberg , W. , and Saier , M. H. , Jr. , Properties of ATP - dependent 105.

  • Food Microbiology: Fundamentals and Frontiers
    Food Microbiology: Fundamentals and Frontiers
    By Michael P. Doyle, Robert L. Buchanan

    This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, ...

  • Food Microbiology: Principles Into Practice, 2 Volume Set
    Food Microbiology: Principles Into Practice, 2 Volume Set
    By Osman Erkmen, T. Faruk Bozoglu

    This book covers application of food microbiology principles into food preservation and processing.

  • Food Microbiology
    Food Microbiology
    By M. R. Adams, M. O. Moss

    This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.

  • Food Microbiology
    Food Microbiology
    By Addison Solis

    Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations.

  • Food Microbiology
    Food Microbiology
    By Martin R Adams, Maurice Moss

    This widely acclaimed text covers the whole field of modern food microbiology.

  • Food Microbiology
    Food Microbiology
    By Thomas J. Montville

    This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition’s success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader ...

  • Food Microbiology
    Food Microbiology
    By Neelam Khetarpaul

    Food Microbiology

  • Food Microbiology: An Introduction
    Food Microbiology: An Introduction
    By Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville

    Revised edition of Food microbiology: an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.

  • Food Microbiology: Principles into Practice
    Food Microbiology: Principles into Practice
    By Osman Erkmen, T. Faruk Bozoglu

    This book covers application of food microbiology principles into food preservation and processing.

  • Food Microbiology: Principles into Practice
    Food Microbiology: Principles into Practice
    By Osman Erkmen, T. Faruk Bozoglu

    Rompf, A. and Jahn, D. (2004) Ecology of bacteria and fungi in foods: influence of redox potential and pH, in Encyclopedia of Food Microbiology (eds R.K. Robinson, C.A. Batt, and B.D. Patel), Academic Press, San Diego, CA, pp. 556–563.

  • Food Microbiology
    Food Microbiology
    By M. R. Adams, M. O. Moss

    It has been used less often for retail packs of red meats since the meat acquires the purple colour of myoglobin in its ... of 10 ° C , only in the case of vacuum packed whole trout was toxin produced within the declared shelf - life of ...

  • Food Microbiology
    Food Microbiology
    By Martin R Adams, Maurice O Moss, Peter McClure

    324. T. A. McMeekin, Detecting Pathogens in Food. Woodhead Publishing, Cambridge, 2003, p. 370. S. Brul, P. M. Fratamico and T. A. McMeekin, Tracing Pathogens in the Food Chain, Woodhead Publishing, Cambridge, 2011, p. 609.

  • Food Microbiology: Fundamentals and Frontiers
    Food Microbiology: Fundamentals and Frontiers
    By Michael P. Doyle, Colin Hill, Francisco Diez-Gonzalez

    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.

  • Food Microbiology: An Introduction
    Food Microbiology: An Introduction
    By Karl R. Matthews, Thomas J. Montville

    This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology.

  • Food Microbiology
    Food Microbiology
    By Thomas J. Montville

    Abstract: A 2-volume reference set for food microbiologists provides 10 authoritative technical reviews by experts in their respective fields on various advanced aspects of food microbiology. The 1st volume deals...

  • Food Microbiology
    Food Microbiology
    By William Carroll Frazier, Dennis C. Westhoff

    Abstract: Basic principles of food microbiology are explored for college students and workers in food industry related fields. Major topic areas are: food and microorganisms; principles of food preservation, contamination,...