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Microbial Food Safety and Preservation Techniques

Langue : Anglais

Coordonnateurs : Rai V Ravishankar, Bai Jamuna A.

Couverture de l’ouvrage Microbial Food Safety and Preservation Techniques

The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready to eat (RTE), minimally processed and processed foods. It includes the role of regulatory agencies and authorities in developing strategies to improve the quality and safety of food. It emphasizes the various food preservative techniques that are used to ensure high quality and safe foods.

Microbial Food Safety and Hygiene

Microbiological Risk Assessment of Raw, Fresh Produce, Vasiliki A. Blana and George-John E. Nychas

Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood, Marija Zunabovic

Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality, Alonzo A. Gabriel

Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Ortensia Ilaria Parisi, Manuela Curcio, and Nevio Picci

Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables, G.D. Posada-Izquierdo, G. Zurera, and Fernando Pérez-Rodríguez

Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces, Stavros G. Manios, Anastasia E. Kapetanakou, Evangelia Zilelidou, Sofia Poimenidou, and Panagiotis N. Skandamis

Detection of Food-Borne Pathogens

Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality, Robert E. Levin

Recent Developments in Molecular-Based Food-Borne Pathogen Detection, Azlin Mustapha and Prashant Singh

Nanobiotechnology for the Detection of Food-Borne Pathogens, Niamh Gilmartin and Barry Byrne

Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food, Swati Vyas and Vandana B. Patravale

Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods, Alicia Rodríguez, María J. Andrade, Mar Rodríguez, and Juan J. Córdoba

Electrochemical Biosensors for Food-Borne Pathogens, Subramanian Viswanathan

Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces, Yi Wang and Gary A. Dykes

Food Preservation and Intervention Techniques

Bacteriocins: The Natural Food Preservatives, Haider Khan, Steve H. Flint, and Pak-Lam Yu

Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods, Corliss A. O’Bryan, Erin S. Whaley, Sara R. Milillo, Philip G. Crandall, Michael G. Johnson, and Steven C. Ricke

Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits, Serajus Salaheen, Mengfei Peng, and Debabrata Biswas

Control of Toxigenic Molds in Food Processing, Miguel A. Asensio, Félix Núñez, Josué Delgado, and Elena Bermúdez

Smart/Intelligent Nanopackaging Technologies for the Food Sector, Semih Otles and Buket Yalcin

Plant Extracts as Natural Antimicrobials in Food Preservation, Yasmina Sultanbawa

Hurdle Technology, Nada Smigic and Andreja Rajkovic

Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention Techniques, Jamuna Bai Aswathanarayn and Ravishankar Rai V.

Plasma Technology as a New Food Preservation Technique, Rocío Rincón, Cristina Yubero, M.D. Calzada, Lourdes Moyano, and L. Zea

Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins? Augusto Bellomio, Carlos Javier Minahk, and Fernando Dupuy

Biological Preservation of Foods, Osman Sagdic, Fatih Tornuk, İsmet Öztürk, Salih Karasu, and Mustafa T. Yilmaz

Modeling Microbial Growth in Food

Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models, Paulo Ricardo Santos da Silva

Strategies for Controlling the Growth of Spoilage Yeasts in Foods, Carmen A. Campos, María F. Gliemmo, and Marcela P. Castro


Date de parution :

Ouvrage de 510 p.

17.8x25.4 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

Prix indicatif 211,94 €

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