Quantitative Microbiology in Food Processing
Language: English
Published by John Wiley and Sons Inc, US, 2017
- Hardcover
- New
Seller: Rarewaves.com USA, London, London, United KingdomRarewaves.com USA
AbeBooks seller since June 11, 2025
Condition: New
£ 237.53
Quantity: 1 available
Add to basketItem description from seller
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.…
Seller Inventory # LU-9781118756423
- Title
- Quantitative Microbiology in Food Processing
- Author
- Anderson de Souza Sant'Ana
- Publisher
- John Wiley and Sons Inc, US
- Publication year
- 2017
- Condition
- New
- Binding
- Hardback
- Language
- English
- ISBN 10
- 1118756428
- ISBN 13
- 9781118756423
- Item weight
- 1,474 grams
Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Dr. Anderson de Souza Sant'Ana, Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil.
Anderson de Souza Sant'Ana is an Industrial Chemist, Master and PhD in Food Science. As an Industrial Chemist his interests are focused on the microbiological aspects involving the handling and transformation of raw materials into processed food products. He has authored more than 40 articles in international referred journals and is reviewer of more than 40 scientific peer-reviewed journals in food science area. Currently, he is editor-in-chief of Food Research International, Regional editor (South America) of the British Food Journal, associate editor of Acta Amazonica, handling editor of Journal of Applied Microbiology (Wiley) and Letters in Applied Microbiology (Wiley), and editorial board member of Food Bioscience (Elsevier) and Applied and Environmental Microbiology (Wiley). Currently, he is Professor of Food Microbiology, in the Faculty of Food Engineering at University of Campinas in Sao Paulo, Brazil, where he teaches Microbiology of Food Processing, Thermobacteriology Applied to Food Processing, and Microbiology and Fermentations for undergraduate course in Food Engineering, and Quantitative Microbiology of Food Processing and Quantitative Aspects of Food Stability and Safety for the Graduation Program in Food Science.
"About the title" may belong to another edition of this title.
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