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Bacterial Starter Cultures for Foods

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery;

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Starter Cultures in Food Production

cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods;

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Control of Salmonella and Other Bacterial Pathogens in LowMoisture Foods

science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food;

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Indigenous Fermented Foods of Southeast Asia

text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and;

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Molecular Typing Methods for Tracking Foodborne Microorganisms

Food-borne illness remains a major problem throughout the world. In the United States, for example, it is estimated that there are over 48;

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Beneficial Microbes in Fermented and Functional Foods

in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and;

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Psychotropic Bacteria in Foodsdisease and Spoilage

organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The;

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Best Possible Combinations of Viable Probiotics in Yoghurt Medium

study has provided some excellent understanding about the potential of probiotic cultures against pathogenic bacteria and also against desirable;

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Handbook of Fermented Meat and Poultry

* Microbiology and starter cultures for meat fermentation * Sensory attributes * Product categories: general considerations * Semidry-fermented sausages;

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Bacterial Persistence

book detail general guidelines for measuring persister levels in bacterial cultures, strategies to enrich and resuscitate persister;

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Therapeutic Foods

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that;

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Fundamental Food Microbiology Fifth Ed

of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental;

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Handbook of Dairy Foods Analysis

and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the;

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Milk

is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk;

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Traditional Foods

across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer;

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Application of Bacterial Pigments as Colorant

of other biological sources such as fungi, bacteria and cell cultures offers interesting alternative. Microbial pigments such as from bacterial;

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Ethnic Fermented Foods and Beverages of India

, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the 'back-sloping' method for the past 6,000;

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Handbook of Natural Toxins

food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food;

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Microbiology for Food and Health

in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological;

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Microbiology for Food and Health

in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological;

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Infection Control in ICU

ventilator machines were sampled and cultured for bacterial and fungal count. Also, 20 water specimens were tested for bacterial presence;

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Manufacturing Yogurt and Fermented Milks

consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures;

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Functional Foods of the East

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are;

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Functional Foods of the East

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are;

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Handbook of Food Microbiological Analytical Methods

bacterial colonies randomisation; a technique for recovery of injured/stressed bacteria; techniques to study bacterial potential such as spoiling;

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Science, Technology and Application of Folic Acid Encapsulation

through starter culture selection, combination, metabolic bioengineering as well as improved storage and cooking methods have failed to yield high;

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Alanine

carbonates interaction for bio-mineralisation; alanine and its role in bacterial spore biology; and the functions of alanine, beta-alanine and;

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