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Modern Food Microbiology (Food Science Text Series)

 
 
 
 
Modern Food Microbiology (Food Science Text Series)
Author: James M. Jay - Martin J. Loessner - David A. Golde
ISBN 13: 9780387231808
ISBN 10: 387231803
Edition: 7th
Publisher: Springer
Publication Date: 2006-05-10
Format: Hardcover
Pages: 790
List Price: $84.95
 
 

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

William W. Yotis

This fourth edition attempts to provide a balanced, comprehensive presentation of information that the author believes is important for students and professionals in microbiology, food science, nutrition, and related fields. This book is written mainly for use as a textbook in a second or subsequent course in microbiology, i.e., food microbiology, applied microbiology in liberal arts, food science, food technology, and nutritional science. This can serve as a valuable reference for students and professionals in these fields. All illustrations are black-and-white. Color pictures should be used to illustrate spoilage of fruits and vegetables. The pedagogic value of tables and illustrations is good. The overall appearance of the book is modest; the cover is not very appealing. The book contains four new chapters on indicator organisms, quality control, listeriosis, and animal parasites. In the next edition, review questions should be included, and the author should use fewer and more recent references. This text is a compendium of information, but the format may not assist the student greatly in distinguishing between what he or she needs to know and what is informative but excessive. Nevertheless, the author has prepared a sound foundation for understanding the basic concepts of modern food microbiology. Thus, the book constitutes a worthwhile contribution to the field.