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Enciclopedia de Microbiología de Alimentos por Carl A. Batt (1999, tapa dura)-
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Ubicado en: Rio Grande City, Texas, Estados Unidos
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N.º de artículo de eBay:355379869077
Características del artículo
- Estado
- Subject Area
- Technology & Engineering, Science, Medical
- ISBN
- 9780122270703
- Publication Name
- Encyclopedia of Food Microbiology
- Publisher
- Elsevier Science & Technology
- Item Length
- 11 in
- Subject
- Life Sciences / Microbiology, Food Science, Nutrition
- Publication Year
- 1999
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 2.7 in
- Item Weight
- 284 Oz
- Item Width
- 8 in
- Number of Pages
- 2372 Pages
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Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
0122270703
ISBN-13
9780122270703
eBay Product ID (ePID)
551315
Product Key Features
Number of Pages
2372 Pages
Publication Name
Encyclopedia of Food Microbiology
Language
English
Subject
Life Sciences / Microbiology, Food Science, Nutrition
Publication Year
1999
Type
Textbook
Subject Area
Technology & Engineering, Science, Medical
Format
Hardcover
Dimensions
Item Height
2.7 in
Item Weight
284 Oz
Item Length
11 in
Item Width
8 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
98-087954
Reviews
"...a multi-author comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..." -D. Goodman in CHOICE (September 2000) "The Encyclopedia of Food Microbiology is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields." -Roland Davies, University of Reading, U.K. "The index is very extensive... There is an exceptional thoroughness in each of the articles. ...Overall, the content and organization are excellent. This encyclopedia is highly recommended for academic libraries." -John Laurence Kelland in CHOICE (September 2000) "...this marvelous, comprehensive, bang up-to-date publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere...If you are a food microbiologist, seriously consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value." -Michael Hurst in MICROBIOLOGY TODAY (May 2000) "Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is produced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin...Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." -Eric D. Albright, Duke Medical Center Library, for LIBRARY JOURNAL (April 2000) "If you have been searching for an authoritative general resource on topics within the realm of food microbiology, then look no further. The newly published Encyclopedia of Food Microbiology by Academic Press is just what you have been looking for. It is a three-volume work that covers the universe of food microbiology. Topics ranging from food safety to food fermentation to microbial food spoilage are addressed by internationally recognized microbiologists from throughout the world. Each chapter provides a timely treatise of the general state of the knowledge about a specific microbe or microbial process. The beauty of the Encyclopedia is that the essential elements of each article are presented concisely and in language understandable to a general microbiologist. One need not have a degree in food microbiology to comprehend the information provided. Furthermore, for those interested in learning more about a specific topic, a list of general references is provided at the end of each article. The Encyclopedia is a unique reference focused on one of today's most important disciplines related to food. I would highly recommend this resource to anyone who has limited knowledge about the microbiology of foods and is looking for a relevant, up-to-date overview of specific topics related to food microbiology." -Michael P. Doyle Director, Center For Food Safety And Quality Enhancement, University Of Georgia, U.S.A. "Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." -LIBRARY JOURNAL, "...a multi-author comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..." D. Goodman in CHOICE (September 2000) "The Encyclopedia of Food Microbiology is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields." Roland Davies, University of Reading, U.K. "The index is very extensive... There is an exceptional thoroughness in each of the articles. ...Overall, the content and organization are excellent. This encyclopedia is highly recommended for academic libraries." John Laurence Kelland in CHOICE (September 2000) "...this marvelous, comprehensive, bang up-to-date publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere...If you are a food microbiologist, seriously consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value." Michael Hurst in MICROBIOLOGY TODAY (May 2000) "Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is produced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin...Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." Eric D. Albright, Duke Medical Center Library, for LIBRARY JOURNAL (April 2000) "If you have been searching for an authoritative general resource on topics within the realm of food microbiology, then look no further. The newly published Encyclopedia of Food Microbiology by Academic Press is just what you have been looking for. It is a three-volume work that covers the universe of food microbiology. Topics ranging from food safety to food fermentation to microbial food spoilage are addressed by internationally recognized microbiologists from throughout the world. Each chapter provides a timely treatise of the general state of the knowledge about a specific microbe or microbial process. The beauty of the Encyclopedia is that the essential elements of each article are presented concisely and in language understandable to a general microbiologist. One need not have a degree in food microbiology to comprehend the information provided. Furthermore, for those interested in learning more about a specific topic, a list of general references is provided at the end of each article. The Encyclopedia is a unique reference focused on one of today's most important disciplines related to food. I would highly recommend this resource to anyone who has limited knowledge about the microbiology of foods and is looking for a relevant, up-to-date overview of specific topics related to food microbiology." Michael P. Doyle Director, Center For Food Safety And Quality Enhancement, University Of Georgia, U.S.A. "Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." LIBRARY JOURNAL, "...this marvellous, comprehensive, bang up-to-date, publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere. I tried it out on a range of subjects and it nearly always came up trumps...If you are a food microbiologist, serious consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value." - Microbiology Today "Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." - Library Journal
Dewey Edition
21
Number of Volumes
3 vols.
Illustrated
Yes
Volume Number
Set.
Dewey Decimal
664/.001/57903
Table Of Content
Acetobacter. Acinetobacter. Adenylate Kinase. Aeromonas. Alcaligenes. Alternaria. Arcobacter. Arthrobacter. Aspergillus. Aspergillus. ATP Bioluminescence. Aureobasidium. Bacillus. Bacteria. Bacteriocins. Bacteriodes. Bacteriophage-Based Techniques For Detection of Foodborne Pathogens. Bifidobacterium. Biochemical Identification Techniques--Modern Techniques. Biofilms. Biophysical Techniques For Enhancing Microbiological Analysis. Biosensors. Botrytis. Bovine Spongiform Encephalopathy (Bse). Bread. Brettanomyces. Brevibacterium. Brochothrix. Brucella. Byssochlamys. Campylobacter. Candida. Cellulomonas. Cheese. Chilled Storage of Foods. Cider (Hard Cider). Citrobacter. Clostridium. Cocoa and Coffee Fermentations. Confectionery Products. Corynebacterium. Costs/Benefits of Microbial Origin. Cryptosporidium. Culture Collections. Cyclospora. Debaryomyces. Desulfovibrio. Direct (and Indirect) Conductimetric/Impedimetric Techniques. Direct Epifluorescent Filter Techniques (Deft). Dried Foods. Ecology of Bacteria and Fungi In Foods. Eggs. Electrical Techniques. Enrichment Serology. Enterobacter. Enterobacteriaceae, Coliforms and E. Coli . Enterococcus. Enzyme Immunoassays. Epidemiological Typing Techniques. Escherichia Coli . Escherichia Coli 0157. External Proficiency Testing--A European Perspective. Fermentation (Industrial). Fermented Foods. Fermented Milks. Fish. Flavobacterium. Flow Cytometry. Food Poisoning Outbreaks. Freeze-Drying. Freezing of Foods. Fungi. Fusarium. Genetic Engineering. Genetics of Micro-Organisms. Geotrichum. Giardia. Gluconobacter. Good Manufacturing Practice. Hafnia. Hansenula. Hazard Appraisal (HACCP). Heat Treatment of Foods. Helicobacter. Helminthes and Nematodes. High Pressure Treatment of Foods. History of Food Microbiology. Hurdle Concept. Hydrophobic Grid Membrane Filtration Techniques (Hgmf). Ice Cream. Immunology. Immunomagnetic Particle-Based Techniques. Intermediate Moisture Foods. International Control of Microbiology. Irradiation of Foods. Klebsiella. Kluveromyces. Laboratory Design. Laboratory Management. Lactobacillus. Lactococcus. Lager. Lasers. Leuconostoc. Listeria. Meat and Poultry. Metabolic Pathways. Methanogens. Microbiological Media--Future Developments. Microbiology of Sous-Vide Products. Micrococcus. Microflora of the Intestine. Microscopy. Milk and Milk Products. Minimal Methods of Processing. Molecular Biology--In Microbiological Analysis. Monascus. Moraxella. Mucor. Mycobacterium. Mycotoxins. National Legislation, Guidelines & Standards Governing Microbiology. Natural Anti-Microbial Systems. Neisseria. Neurospora and Rhizopus. Nocardia. Nucleic Acid-Based Assays. Packaging of Foods. Pantoea. Pcr-Based Commercial Tests For Pathogens. Pediococcus. Penicillium. Petrifilm--An Enhanced Cultural Technique. Phycotoxins. Physical Removal of Microfloras. Pichia. Polymer Technologies For Control of Bacterial Adhesion. Predictive Microbiology & Food Safety. Preservatives. Probiotic Bacteria. Process Hygiene. Propionibacterium. Proteus. Pseudomonas. Psychrobacter. Quantitative Risk Analysis. Rapid Methods--A Regulatory Agency View. Rapid Methods For Food Hygiene Inspection. Reference Materials. Rhodotorula. Saccharomyces. Salmonella. Sampling Regimes & Statistical Evaluation of Microbiological Results. Schizosaccharomyces. Serratia. Shellfish (Molluscs and Crustacea). Shewanella. Shigella. Single Cell Protein. Spoilage of Plant Products. Spoilage Problems. Staphylococcus. Starter Cultures. Streptococcus. Streptomyces. Thermus. Torulopsis. Total Counts. Total Viable Counts. Trichinella. Trichoderma. Trichothecium. Ultrasonic Imaging. Ultrasonic Standing Waves. Ultra-Violet Light. Vagococcus. Verotoxigenic E. Coli . Verotoxigenic E. Coli and Shigella Spp.. Vibrio. Vinegar. Viruses. Water Quality Assessment. Waterborne Parasites. Wines. Xanthomonas. Xeromyces. Yeasts. Yersinia. Zygosaccharomyces. Zymomonas.
Synopsis
A refined woman gazes elegantly from the cover of a mid-twentieth-century Mexican magazine--its title, Blanca Sol, lays bare the publication's Eurocentric character--but the cover girl's loveliness is compromised by the penciled-in skull that replaces the right side of her face. In another image, a sleek gentleman who might otherwise be debonair becomes fearsome and fierce with the addition of a pattern of contoured lines, like Aztec facial tattoos, over his entire face. This is the work of Mexican artist Dr. Lakra, who superimposes mystical, ancient or funerary symbolism--gang tattoos, bones and skulls, Aztec warrior heads, spider webs, serpents and demons--onto vintage advertisements, girlie pinups, Japanese prints, baby dolls, cast skulls and the like, attaining an effect that resembles a Dia de los Muertos altar slyly erected in place of a kitchen table in the home furnishings section of a Mexico City department store. "In one way or another, the noncivilized human, the nonrefined, the primitive, is always being repressed, in a way that's almost criminal," Dr. Lakra, who also works as a tattoo artist, has said. "I think that through these themes you can define the essence of culture." This lavishly illustrated volume contains 120 color images of Lakra's work, plus a contribution from renowned Mexican artist Gabriel Orozco. Born Jeronimo Lopez Ramirez in 1972, Dr Lakrais an artist and tattooist based in Oaxaca, Mexico. Lakra has shown his work internationally, at Tate Modern in London, The Drawing Center and Andrew Kreps Gallery in New York, The Institute of Contemporary Art, Boston and elsewhere., The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme., The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. Includes 358 articles in the following areas of Food Microbiology: Food-borne organisms: their characteristics and importance Micro-organisms in action Detection and enumeration Key Features: Provides an alphabetical article listing and a listing arranged according to subject area Offers further reading lists in each article which allows easy access to the primary literature Contains extensive cross-referencing and complete subject index in each volume Includes many figures and tables illustrating the text and color plate sections in each volume Articles cover: All the major genera/groups of food spoilage and food-borne disease organisms The beneficial activities of bacteria and fungi in the food industry Industrial aspects of microbiology The microbiology of specific commodities Classical methods for the enumeration of bacteria and fungi Total colony counts for the detection and/or enumeration of specific genera/species MPN procedures, dye reduction tests, and direct microscopic counts Recent methods for examining foods, e.g. automated PCR and ELISAs Current tests for individual genera such as API carbohydrate strips
LC Classification Number
QR115.E53 2000
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