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01.Bioengineering: Principles, Methodologies and Applications
02.Genome Research Advances
03.Histones: Class, Structure and Function
04.Focus on Food Engineering Research and Developments
05.Cellulose: Structure and Properties, Derivatives and Industrial Uses
06.Genome and Proteome in Oncology
07.Biotechnology in Agriculture and the Food Industry
08.Biotechnology: Research, Technology and Applications
09.Food Microbiology Research Trends
10.Governing Risk in the 21st Century: Lessons from the World of Biotechnology
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Food Microbiology Research Trends
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Editors: Marta V. Palino
Book Description:
This book presents new and important research from aound the world in the field of food microbiology. Included in the scope are • Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems; Effects of preservatives, processes, and packaging systems on the microbiology of foods; Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins; Microbiology of food fermentations; Predictive microbiology; Microbial ecology of foods; Microbiological aspects of food safety and Microbiological aspects of food spoilage and quality.

Table of Contents:

Expert Commentary - Future Trends on applying Predictive Models in a Quantitative Microbiological Risk Assessment Framework
(A. Valero, G. Zurera, Dept. of Food Science and Technology, Univ. of Cordoba, Spain)

Chapter 1 - The Applications of DNA and Protein Arrays in Microbial Food Safety and Processing; pp. 3-38
(Christine M. Carey, Magdalena Kostrzynska, Food Research Program, Agriculture and Agri-Food Canada, Ontario, Canada)

Chapter 2 - Research Trends in Lactic Acid Fermentation; pp. 39-92
(E.H. Drosinos, S. Paramithiotis, Laboratory of Food Quality Control and Hygiene, Dept. of Food Science and Technology, Agricultural Univ. of Athens, Athens, Greece)

Chapter 3 - Conceptual and Methodological Foundations for developing Microbial Risk Assessment Models; pp. 93-129
(F. Perez-Rodriquez, R.M. Garcia-Gimeno, G. Zurera, Dept. of Food Science and Technology, Univ. of Cordoba, Cordoba, Spain)

Chapter 4 - Current Status on the Etiology, Epidemiology, Food Safety Implications and Control Measures in Escherichia Coli 0157:H7 Infections; pp. 131-154
(Normanno G., Dept. of Health and Animal Welfare- Faculty of Veterinary Medicine, Valenzano, Italy)

Chapter 5 - Lactic Acid Fermentation of Fruits and Vegetables- An Overview; pp. 155-188
(Ramesh C. Ray, Smita H. Panda, Central Tuber Crops Research Institute, Bhubaneswar, India)

Chapter 6 - Control of Harmful Food-Borne Gram-Negative Bacteria by weakening Cell Membranes; pp. 189-216
(Hanna-Leena Alakomi, Maria Saarela, VTT Technical Research Centre of Finland, VTT, Finland)

Chapter 7 - Real-Time Detection of E. Coli Contamination in Fresh Produce using GC/MS and Electronic Sensor Array integrated with Chemometrics; pp. 217-244
(Ubonrat Siripatrawan, Dept. of Food Technology, Faculty of Sciences, Chulalongkorn Univ., Bangkok, Thailand)


   Binding: Hardcover
   Pub. Date: 2007
   ISBN: 1-60021-723-0
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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