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Microbial Food Safety Along the Dairy Chain

Edward M. Fox, Kieran Jordan, Séamus Fanning, Aldo Corsetti
Frontiers Media SA

The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is...

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Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Lorena Ruiz, Abram Aertsen, Christophe Nguyen-The, Michael G. Gänzle, Avelino Alvarez-Ordóñez

Frontiers Media SA

Throughout the food processing chain and after ingestion by the host, food associated...

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Microbiota of Grapes: Positive and Negative Role on Wine Quality

Giuseppe Spano, Sandra Torriani

Frontiers Media SA

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has...

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Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies

Avelino Alvarez-Ordóñez, Romain Briandet

Frontiers Media SA

Materials and equipment in food processing industries are colonized by surface-associated microbial...

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Biological Hazards in Food

Maria Schirone, Pierina Visciano, Rosanna Tofalo, Giovanna Suzzi

Frontiers Media SA

The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi,...

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Non-conventional Yeast in the Wine Industry

Albert Mas, Jose Manuel Guillamón, Gemma Beltran

Frontiers Media SA

Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent...

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Ecology, Virulence and Detection of Pathogenic and Pandemic Vibrio Parahaemolyticus

Pendru Raghunath, Iddya Karunasagar, Indrani Karunasagar

Frontiers Media SA

Vibrio parahaemolyticus is a gram negative, halophilic bacterium that occurs in the coastal and...

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Microorganisms for Functional Food

Fabio Minervini, Maria De Angelis

Frontiers Media SA

Nowadays, most of Western consumers are aware that a targeted diet could be an important tool for...

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Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques

Sophie Jeanson, Sylvie Lortal, Anne Thierry

Frontiers Media SA

Bacteria are always present in foods, either as initial contamination or as technological agents....

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Biogenic Amines in Fermented Foods

Giovanna Suzzi, Sandra Torriani

Frontiers Media SA

Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids,...

 

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Food Microbiology

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