دانلود کتاب میکروبیولوژی مواد غذایی: اصول در عمل (۲ جلدی)
Food Microbiology: Principles into Practice, 2-Vol, 1ed

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features   are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Contents

Volume I

Chapter 1: History and Development of Food Microbiology
Chapter 2: Microbial Growth in Foods
Chapter 3: Types of Microorganisms in Foods
Chapter 4: Presources of Microorganisms in Foods
Chapter 5: Factors Affecting Microbial Gro.’vth in Foods
Chapter 6: Important Factors in Foodborne Diseases
Chapter 7: Bacterial Pathogenicity and Microbial Toxins
Chapter 8: Foodborne Invasive Infections
Chapter 9: Foodborne Toxicoinfections
Chapter 10: Foodborne Intoxications
Chapter 11: Parasitesr Marine Toxinsr and Virus Food Poisonings
Chapter 12: Indicators of Foodborne Pathogens
Chapter 13: Conventional Techniques in Food Microbiology
Chapter 14: Advanced Techniques in Food Microbiology
Chapter 15: Principles of Food Spoilage
Chapter 16: Spoilage of Meat and Meat Products
Chapter 17: Spoilage of Eggs and Egg Products
Chapter 18: Spoilage of Fish and Other Seafoods
Chapter 19: Spoilage of Milk and Milk Products
Chapter 20: Spoilage of Vegetables and Fruits
Chapter 21: Spoilage of Cereals and Cereal Products
Chapter 22: Spoilage of Canned Foods
Chapter 23: Spoilage of Miscellaneous Foods
Chapter 24: Enzymatic and Nonenzymatic Food Spoilage
Chapter 25: Indicators of Food Spoilage
Chapter 26: Psychrotrophsr Thermophilesr and Radiation-Resistant Microorganisms

Volume II

Chapter 1: Principles in Food Presen/ation Techniques
Chapter 2: Food Presen/ation by High Temperatures
Chapter 3: Food Presen/ation by Low Temperatures
Chapter 4: Food Presen/ation by Reducing Water Activity
Chapter 5: Food Presen/ation by Additives and Biocontrol
Chapter 6: Food Presen/ation by Irradiation
Chapter 7: Food Presen/ation by Removal Methods
Chapter 8: Food Presen/ation by Modified Atmosphere
Chapter 9: Food Presen/ation by Combination of Techniques (Hurdle Technology)
Chapter 10: Kinetic Parameters in the Inactivation of Microorganisms
Chapter 11: Alternative Food Processing Techniques
Chapter 12: Microbial Metabolism of Food Components
Chapter 13: Basic Principles of Food Fermentation
Chapter 14: Fermented Dairy Products
Chapter 15: Fermented Meat Products
Chapter 16: Fermented Vegetables and Fruits
Chapter 17: Fermented Cereal and Grain Products
Chapter 18: Starter Culture and Bacteriophage Problems
Chapter 19: Probiotics and Prebiotics
Chapter 20: Microbial Food Ingredients and Enzyme Applications in Food Processing