Best Books for Industrial and Food Microbiology

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  1. Best Books for Industrial and Food Microbiology

Best Books for Industrial and Food Microbiology

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Crueger’s Biotechnology: A textbook of Industrial Microbiology

by Wulf Crueger (Author), Anneliese Crueger (Author), K.R. Aneja (Author)

This edition provides various aspects of biotechnology and microbiology written in a simple and lucid style to help the reader grasp the information quickly and easily. The book contains 22 chapters and each chapter presents updated material sufficient to meet the students expectations from a basic textbook. Chapters 14, 16, 18, and 20 have been updated including some new additional material. Two new chapters, 21 and 22, have been added that deal with the microbial pesticides and biofertilisers, respectively. All the previous chapters have been revised and updated. An updated index has been included to give more importance to the book. This edition of the book will prove to be very useful reading material for all students, teachers, professionals, researchers, industrialists, scientists involved in chemical engineering, biochemical engineering, environmental science, microbiology, biotechnology and life science. All the tables and figures have been newly redrawn to give full clarity to and good understanding of the topics. Most importantly, this book has been printed in two colours, it will give more impact to the students. The book also caters to the requirement of the syllabus prescribed by various Indian universities for undergraduates and postgraduates who are pursuing these courses.

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Industrial Microbiology

by A . H . P A T E L (Author)


Industrial Microbiology, Second Edition, provides the reader with grounding in both the fundamental principles of microbial physiology and various traditional and modern applications of micro-organisms to industrial processes, Most of these have been made possible (or enhanced) by recent developments in genetic engineering.

The book discusses key aspects of microbial physiology, exploring the versatility of micro-organisms, their diverse metabolic activities and products. lt divulges the role of industrial micro-organisms, and the technology required, in large-scale cultivation and isolation of

fermentation products, and in pollution control. lt investigates a wide range of established and novel industrial fermentation processes and microbial products including enzymes,

foods, beverages, chemical feed stocks, fuels, biof-fertilizers and pharmaceuticals.

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Microbiology an Introduction 9th edition Pearson International Edition 9th edition

by Christine L. Case Gerard J. Tortora, Berdell R. Funke (Author)

With this Ninth Edition, the “Number One” best-selling non-majors microbiology text extends its trusted and reliable approach with improved disease chapters that feature efficient new “Disease in Focus” boxes, a thoroughly revised immunity chapter (17), new options for the Microbiology Place website/CD-Rom, and a new Media Manager instructor presentation package with 30 multi-step animations.

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Prescott’s Microbiology 9th Edition

by Joanne Willey (Author), Linda Sherwood (Author), Christopher J. Woolverton (Author)

The author team of Prescott’s Microbiology continues the tradition of past editions by providing a balanced, comprehensive introduction to all major areas of microbiology. This balance makes Microbiology appropriate for microbiology majors and mixed majors courses. The authors have introduced a number of pedagogical elements designed to facilitate student learning. They also remain focused on readability, artwork, and the integration of several key themes (including evolution, ecology and diversity) throughout the text, making an already superior text even better.

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Industrial Microbiology 1st Edition

by L. E. Casida

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Principles of Fermentation Technology

by Peter F Stanbury (Author), Allan Whitaker (Author), Stephen J. Hall (Author)

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry.

This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.

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Food Microbiology 2nd Edition

by M.R. Adams (Author), M.O. Moss (Author)

This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food – spoilage, foodborne illness and fermentation – and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.

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Basic Food Microbiology 2nd Edition

by George J. Banwart (Author)

This updated and revised text contains information on foodborne illnesses, such as listeriosis and an expanded section on campylobacter jejuni. Another feature is the inclusion of flow sheets for food processes. The production of diary products and beer, for example, are depicted with flow diagrams. This book should be of interest to food technologists; quality assurance personnel; microbiologists; both undergraduate and graduate students on food microbiology courses; university libraries.

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Food Microbiology

by William C. Frazier (Author), Dennis C. Westhoff (Author)

Food Microbiology is the most successful book in its field, thanks to its meticulous comprehensive coverage of its subject matter. Here is a summary table of contents: PART 1 – FOOD AND MICROORGANISMS: 1 Food as a Substrate for Microorganisms; 2 Microorganisms Important in Food Microbiology; 3 Contamination of Food;s 4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms. PART 2 – PRINCPLES OF FOOD PREPARATION: 5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions; 6 Preservation by Use of High Temperatures; 7 Preservation by Use of Low Temperatures; 8 Preservation by Drying; 9 Preservation by Food Additives; 10 Preservation by Radiation. PART 3 – CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS: 11 Contamination, Preservation, and Spoilage of Cereals and Cereal Products; 12 Contamination, Preservation, and Spoilage of Sugars and Sugar Products; 13 Contamination, Preservation, and Spoilage of Vegetables and Fruits; 14 Contamination, Preservation, and Spoilage of Meats and Meat Products; 15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods; 16 Contamination, Preservation, and Spoilage of Eggs; 17 Contamination, Preservation, and Spoilage of Poultry; 18 Contamination, Preservation, and Spoilage of Milk and Milk Products; 19 Spoilage of Heated Canned Foods; 20 Miscellaneous Foods. PART 4 – FOODS AND ENZYMES PRODUCED BY MICROORGANISMS: 21 Production of Cultures for Food Fermentations; 22 Food Fermentations; 23 Foods and Enzymes from Microorganisms. PART 5 – FOODS IN RELATION TO DISEASE: 24 Food-borne Illness: Bacterial; 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial; 26 Investigation of Food-borne Disease Outbreaks. PART 6 – FOOD SANITATION, CONTROL, AND INSPECTION: 27 Microbiology In Food Sanitation; 28 Food Control.

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Modern Food Microbiology

by James M. Jay (Author)

This is the first book on eczema written primarily for the practising dermatologist and gives therapeutic intervention in a tabular form for easy reference. Wherever possible therapeutic intervention are listed as first, second line and third line options. The book also covers contact dermatitis in detail with a special chapter on regional differential diagnosis of contact dermatitis. The contributors are largely those who have worked in this field extensively. The book has more than 140 images with a special focus on novel drugs for atopic dermatitis.

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