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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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