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Fundamental Food Microbiology (Hardcover, 5th edition): Bibek Ray, Arun Bhunia Fundamental Food Microbiology (Hardcover, 5th edition)
Bibek Ray, Arun Bhunia
R2,878 Discovery Miles 28 780 Ships in 12 - 17 working days

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What's New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Lactic Acid Bacteria - Current Advances in Metabolism, Genetics and Applications (Hardcover, 1996 ed.): T.Faruk Bozoglu, Bibek... Lactic Acid Bacteria - Current Advances in Metabolism, Genetics and Applications (Hardcover, 1996 ed.)
T.Faruk Bozoglu, Bibek Ray
R5,671 Discovery Miles 56 710 Ships in 10 - 15 working days

For a long time, lactic acid bacteria have played an indispensable role in food production.
This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.

Food Biopreservatives of Microbial Origin (Hardcover): Bibek Ray Food Biopreservatives of Microbial Origin (Hardcover)
Bibek Ray
R6,150 Discovery Miles 61 500 Ships in 12 - 17 working days

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.

Lactic Acid Bacteria - Current Advances in Metabolism, Genetics and Applications (Paperback, Softcover reprint of the original... Lactic Acid Bacteria - Current Advances in Metabolism, Genetics and Applications (Paperback, Softcover reprint of the original 1st ed. 1996)
T.Faruk Bozoglu, Bibek Ray
R5,463 Discovery Miles 54 630 Ships in 10 - 15 working days

For a long time, lactic acid bacteria have played an indispensable role in food production.
This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.

Injured Index and Pathogenic Bacteria - Occurence and Detection in Foods, Water and Feeds (Hardcover): Bibek Ray Injured Index and Pathogenic Bacteria - Occurence and Detection in Foods, Water and Feeds (Hardcover)
Bibek Ray
R9,895 Discovery Miles 98 950 Ships in 12 - 17 working days

This book emphasizes the occurrence of sublethal injury in the indicator and pathogenic bacteria commonly encountered in foods, water and feed and modifications of the currently recommended methods for the effective detection of these bacteria. Chapters include methods for recovering injured "classical" enteric pathogenic bacteria from foods and for recovering injured pathogenic organisms from animal food. Detection and significance of injured indicator and pathogenic bacteria in water are explained, as well as detection of injured sporeforming bacteria from foods. This volume is extremely useful for individuals in the academic institutions, industries, federal and state regulatory agencies, public health service and hospitals who are interested in effective detection of indicator and pathogenic bacteria in food and water.

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