ایمنی غذایی میکروبی و تکنیک های حفظ مواد غذایی ۲۰١۴
Microbial Food Safety and Preservation Techniques 2014

1. Front Cover

2. Contents

3. Preface

4. Editors

5. Contributors

6. Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce

7. Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood

8. Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality

9. Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options

10. Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables

11. Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces

12. Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality

13. Chapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection

14. Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens

15. Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food

16. Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods

17. Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens

18. Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces

19. Chapter 14: Bacteriocins: The Natural Food Preservatives

20. Chapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods

21. Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits

22. Chapter 17: Control of Toxigenic Molds in Food Processing

23. Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector

24. Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation

25. Chapter 20: Hurdle Technology

26. Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention Techniques

27. Chapter 22: Plasma Technology as a New Food Preservation Technique

28. Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?

29. Chapter 24: Biological Preservation of Foods

30. Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models

31. Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods

32. Back Cover