Encyclopedia of food microbiology
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a hig...
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| Format: | E-Book Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
San Diego, Calif. ; Tokyo
Academic Press
2000
Elsevier Science & Technology |
| Ausgabe: | 1 |
| Schlagworte: | |
| ISBN: | 0122270703, 0122270738, 9780122270727, 012227072X, 9780122270703, 9780122270734, 9780122270710, 0122270711 |
| Online-Zugang: | Volltext |
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| Abstract | The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Includes 358 articles in the following areas of Food Microbiology:* Food-borne organisms: their characteristics and importance* Micro-organisms in action* Detection and enumerationKey Features:* Provides an alphabetical article listing and a listing arranged according to subject area* Offers further reading lists in each article which allows easy access to the primary literature* Contains extensive cross-referencing and complete subject index in each volume* Includes many figures and tables illustrating the text and color plate sections in each volumeArticles cover:* All the major genera/groups of food spoilage and food-borne disease organisms* The beneficial activities of bacteria and fungi in the food industry* Industrial aspects of microbiology* The microbiology of specific commodities* Classical methods for the enumeration of bacteria and fungi* Total colony counts for the detection and/or enumeration of specific genera/species* MPN procedures, dye reduction tests, and direct microscopic counts* Recent methods for examining foods, e.g. automated PCR and ELISAs * Current tests for individual genera such as API carbohydrate strips |
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| AbstractList | The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Includes 358 articles in the following areas of Food Microbiology:* Food-borne organisms: their characteristics and importance* Micro-organisms in action* Detection and enumerationKey Features:* Provides an alphabetical article listing and a listing arranged according to subject area* Offers further reading lists in each article which allows easy access to the primary literature* Contains extensive cross-referencing and complete subject index in each volume* Includes many figures and tables illustrating the text and color plate sections in each volumeArticles cover:* All the major genera/groups of food spoilage and food-borne disease organisms* The beneficial activities of bacteria and fungi in the food industry* Industrial aspects of microbiology* The microbiology of specific commodities* Classical methods for the enumeration of bacteria and fungi* Total colony counts for the detection and/or enumeration of specific genera/species* MPN procedures, dye reduction tests, and direct microscopic counts* Recent methods for examining foods, e.g. automated PCR and ELISAs * Current tests for individual genera such as API carbohydrate strips |
| Author | Batt, Carl A. Robinson, R. K. (Richard Kenneth) Patel, P. D. (Pradip D.) |
| Author_xml | – sequence: 1 fullname: Robinson, R. K. (Richard Kenneth) – sequence: 2 fullname: Batt, Carl A. – sequence: 3 fullname: Patel, P. D. (Pradip D.) |
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| Notes | Includes indexes v. 1. A-E -- v. 2. F-M -- v. 3. N-Z |
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| PublicationPlace | San Diego, Calif. ; Tokyo |
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| PublicationYear | 2000 1999 |
| Publisher | Academic Press Elsevier Science & Technology |
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| Snippet | The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food... |
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| SubjectTerms | Encyclopedias Food Food -- Microbiology Microbiology |
| TableOfContents | Intro -- Copyright -- Brief Table of Contents -- Table of Contents -- List of Figures -- Editor-in-Chief -- Editors -- Editorial Advisory Board -- Foreword -- Preface -- Introduction -- Plate 1 -- Plate 2 -- Plate 3 -- Plate 4 -- Plate 5 -- Plate 6 -- Plate 7 -- Plate 8 -- Plate 9 -- Plate 10 -- Plate 11 -- Plate 12 -- Plate 13 -- Plate 14 -- Plate 15 -- Plate 16 -- Plate 17 -- Plate 18 -- Plate 19 -- Plate 20 -- Plate 21 -- Plate 22 -- Plate 23 -- Plate 24 -- Plate 25 -- Plate 26 -- Plate 27 -- Plate 28 -- Plate 29 -- Plate 30 -- Plate 31 -- Plate 32 -- Plate 33 -- Plate 34 -- Plate 35 -- Plate 36 -- Article Titles -- V -- Z -- X -- N -- G -- A -- B -- E -- P -- W -- F -- S -- L -- I -- R -- D -- H -- Y -- Q -- M -- C -- U -- T -- K -- Appendices -- Appendix I: Bacteria and Fungi -- Appendix II: List of Suppliers |
| Title | Encyclopedia of food microbiology |
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