Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology

Anderson de Souza Sant'Ana

dec. 2016 · John Wiley & Sons

E-bok

696

Sidor

Betyg och recensioner verifieras inte Läs mer

Om den här e-boken

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.

Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Om författaren

Prof. Dr. Anderson de Souza Sant'Ana, Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil.
Anderson de Souza Sant'Ana is an Industrial Chemist, Master and PhD in Food Science. As an Industrial Chemist his interests are focused on the microbiological aspects involving the handling and transformation of raw materials into processed food products. He has authored more than 40 articles in international referred journals and is reviewer of more than 40 scientific peer-reviewed journals in food science area. Currently, he is editor-in-chief of Food Research International, Regional editor (South America) of the British Food Journal, associate editor of Acta Amazonica, handling editor of Journal of Applied Microbiology (Wiley) and Letters in Applied Microbiology (Wiley), and editorial board member of Food Bioscience (Elsevier) and Applied and Environmental Microbiology (Wiley). Currently, he is Professor of Food Microbiology, in the Faculty of Food Engineering at University of Campinas in Sao Paulo, Brazil, where he teaches Microbiology of Food Processing, Thermobacteriology Applied to Food Processing, and Microbiology and Fermentations for undergraduate course in Food Engineering, and Quantitative Microbiology of Food Processing and Quantitative Aspects of Food Stability and Safety for the Graduation Program in Food Science.

Betygsätt e-boken

Berätta vad du tycker.

Läsinformation

Smartphones och surfplattor

Installera appen Google Play Böcker för Android och iPad/iPhone. Appen synkroniseras automatiskt med ditt konto så att du kan läsa online eller offline var du än befinner dig.

Laptops och stationära datorer

Du kan lyssna på ljudböcker som du har köpt på Google Play via webbläsaren på datorn.

Läsplattor och andra enheter

Om du vill läsa boken på enheter med e-bläck, till exempel Kobo-läsplattor, måste du ladda ned en fil och överföra den till enheten. Följ anvisningarna i hjälpcentret om du vill överföra filerna till en kompatibel läsplatta.

Rapportera olagligt innehåll