Biofilms in the Food and Beverage Industries

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  • Author : P M Fratamico
  • Publisher : Elsevier
  • Pages : 600 pages
  • ISBN : 1845697162
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Biofilms in the Food and Beverage Industries

Download or Read online Biofilms in the Food and Beverage Industries full in PDF, ePub and kindle. this book written by P M Fratamico and published by Elsevier which was released on 22 September 2009 with total page 600 pages. We cannot guarantee that Biofilms in the Food and Beverage Industries book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

Biofilms in the Food and Beverage Industries

Biofilms in the Food and Beverage Industries
  • Author : P M Fratamico,B A Annous,N W Guenther
  • Publisher : Elsevier
  • Release : 22 September 2009
GET THIS BOOK Biofilms in the Food and Beverage Industries

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOK Computer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release : 22 January 2013
GET THIS BOOK Open Innovation in the Food and Beverage Industry

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

Biofilms in the Food Environment

Biofilms in the Food Environment
  • Author : Anthony L. Pometto III,Ali Demirci
  • Publisher : John Wiley & Sons
  • Release : 24 August 2015
GET THIS BOOK Biofilms in the Food Environment

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result

Formation and Control of Biofilm in Various Environments

Formation and Control of Biofilm in Various Environments
  • Author : Hideyuki Kanematsu,Dana M. Barry
  • Publisher : Springer Nature
  • Release : 25 January 2020
GET THIS BOOK Formation and Control of Biofilm in Various Environments

This book provides excellent techniques for detecting and evaluating biofilms: sticky films on materials that are formed by bacterial activity and produce a range of industrial and medical problems such as corrosion, sanitary problems, and infections. Accordingly, it is essential to control biofilms and to establish appropriate countermeasures, from both industrial and medical viewpoints. This book offers valuable, detailed information on these countermeasures. It also discusses the fundamentals of biofilms, relates various substrates to biofilms, and presents a variety of

Biofilms in the Dairy Industry

Biofilms in the Dairy Industry
  • Author : Koon Hoong Teh,Steve Flint,John Brooks,Geoff Knight
  • Publisher : John Wiley & Sons
  • Release : 29 June 2015
GET THIS BOOK Biofilms in the Dairy Industry

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOK Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry
  • Author : Roy Fink
  • Publisher : Cambridge Scholars Publishing
  • Release : 12 July 2019
GET THIS BOOK Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release : 22 September 2010
GET THIS BOOK Oxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
  • Author : Reinhold Carle,Ralf Schweiggert
  • Publisher : Woodhead Publishing
  • Release : 20 April 2016
GET THIS BOOK Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,M A Mostert
  • Publisher : Elsevier
  • Release : 30 October 2005
GET THIS BOOK Handbook of Hygiene Control in the Food Industry

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release : 08 April 2011
GET THIS BOOK Food and Beverage Stability and Shelf Life

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also

Tracing Pathogens in the Food Chain

Tracing Pathogens in the Food Chain
  • Author : Stanley Brul,P M Fratamico,Thomas A. McMeekin
  • Publisher : Elsevier
  • Release : 23 November 2010
GET THIS BOOK Tracing Pathogens in the Food Chain

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 20 January 2018
GET THIS BOOK Impact of Nanoscience in the Food Industry

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products

Biofilms in Plant and Soil Health

Biofilms in Plant and Soil Health
  • Author : Iqbal Ahmad,Fohad Mabood Husain
  • Publisher : John Wiley & Sons
  • Release : 14 July 2017
GET THIS BOOK Biofilms in Plant and Soil Health

Biofilms are predominant mode of life for microbes under natural conditions. The three-dimensional structure of the biofilm provides enhanced protection from physical, chemical and biological stress conditions to associated microbial communities. These complex and highly structured microbial communities play a vital role in maintaining the health of plants, soils and waters. Biofilm associated with plants may be pathogenic or beneficial based on the nature of their interactions. Pathogenic or undesirable biofilm requires control in many situations, including soil, plants, food