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Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques

  • 定價:13500

分期價:(除不盡餘數於第一期收取) 分期說明

3期0利率每期45006期0利率每期2250
  • 運送方式:
  • 臺灣與離島
  • 海外
  • 可配送點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
  • 可取貨點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
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內容簡介

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.

The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical.

Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.

 

作者簡介

V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017).   Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.

Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.

 

詳細資料

  • ISBN:9781466593060
  • 規格:精裝 / 524頁 / 25.7 x 18.3 x 3.6 cm / 普通級

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