{"title":"Food Microbiology","description":"\u003cp\u003eDelve into the unseen world of food microbiology. Explore how microorganisms impact food safety, preservation, and quality. Essential reading for students and professionals alike, browse our range today.\u003c\/p\u003e","products":[{"product_id":"molecular-food-microbiology-book-dongyou-liu-9780815359500","title":"Molecular Food Microbiology","description":"The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of molecular technologies, molecular food microbiology extends and greatly improves on phenotypically based food microbiology, leading to the development of better diagnostics for foodborne infections and intoxications, and contributing to the design of more effective therapeutics and prophylaxes against foodborne diseases.  Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their utility in helping solve practical problems that food microbiology is facing now and in the future, the remaining chapters present detailed moleuclar analyses of selective foodborne viruses, bacteria, fungi and parasites.  Key Features:         Contains a state of art overview on moleuclar techniques applicable to food microbiology research and development      Presents in-depth molecular analysis of selective foodborne viruses, bacteria, fungi and parasites      Highlights the utility of molecular tecniques for accurate diagnosis and effective control of foodborne diseases      Includes expert contributions from international scientists involved in molecular food microbiology research       Represents a highly informative textbook for students majoring in food, medical, and veterinary microbiology       Offers a contemporary reference for scholars and educators wishing to keep abreast with the latest developments in molecular food microbiology   With contributions from international scientists involved in molecular food microbiology research, this book constitutes an informative textbook for undergraduates and postgraduates majoring in food, medical, and veterinary microbiology; represents an indispensable guide for food, medical, and veterinary scientists engaged in molecular food microbiology research and development; and offers a contemporary update for scholars and educators trying to keep in touch with the latest developments in molecular food microbiology.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50697946464529,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":50697948496145,"sku":"NGR9780815359500","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0815359500.jpg?v=1750818199"},{"product_id":"molecular-food-microbiology-book-dongyou-liu-9780367740672","title":"Molecular Food Microbiology","description":"The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. 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The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products.   In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53045475836177,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":53045476131089,"sku":"NGR9781498744584","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781498744584.jpg?v=1768952713"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/food-microbiology-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}