|
Showing 1 - 6 of
6 matches in All Departments
All food products possess their own characteristic microbiology.
Nevertheless, out of all the fodder commodities, seafood is
considered to have the most complex and diverse microbiology. In
contrast to poultry or meat products where a few living species are
categorized in each group, the term seafood covers hundreds of
species and genera. This book offers a comprehensive investigation
of microbiological safety and quality concerns of seafood. The
detailed analysis of seafood products in different stages is
presented in the book including harvest stage, processing stage and
consumption stage. Most of the chapters in the book are
comprehensively written based on latest data. An intensive effort
has been made to integrate discussions on matters that are both
timeless and timely. There are eight chapters in the book in which
some of the topics are not essentially "microbiological' in nature;
however, these topic are key to any meaningful information on
seafood safety; these may include: Parasites, Thermal Processing,
Depuration, and Natural Toxins. This book interprets seafood
microbiology and seafood industry from the standpoints of
processing influences and environmental influences. It will serve
as an impetus for prospective research in these two areas of food
industry, and bring the paradigms of safety and quality into
effect.
Biochemical Genetics discusses about the basic concept of
biochemical genetics and the molecular genetics of the human. This
book provides further information about the recombinant DNA
technology and the prokaryotic molecular genetics. The plasticity
of Genomes which is an alterable nature of the prokaryotic genomes
has been described in one of the chapters in the book. The intent
of this book is to describe the topics such as Medical Genetics and
Epigenetics. Insights regarding the topic of molecular diagnostics
have been provided to the readers with the help of this book, in
order to understand the biochemical genetics in a better and
broader way.
Proteomics in Food Science gives the readers an introduction to the
proteomics and the related studies and provides the readers with an
explanation of the concepts and techniques that are used in
proteomics. The book talks about the relation of proteomics with
plant food sources and the animal food sources. The book relates
proteomics to aquaculture in detail and further talks about the
various technologies employed in the food processing. Also
discussed in the book is the perspective on safety of food and its
relation to proteomics, the systems biology in nutrition research,
the application of proteomics in food science and technology and
the prospects of proteomics in the future.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.