Book Description
This photo of Escherichia coli being attacked by bacteriophages highlights rapidly developing technologies for using phages to treat antibiotic resistant infections without destroying normal resident bacteria, and without side effects. Phages are also being used to detect and remove pathogens from our food supplies, both plant and animal. Also exciting is the use of phages as vehicles to delivery DNA vaccines, often directly to mammalian immune system cells. Recent work also suggests possible antitumor effects of phages. We stand on the edge of a whole new world of exploration and applications of microbiology.
For over 20 years, and through five editions, Black's Microbiology: Principles and Explorations has captured students' imaginations. Her enthusiasm, passion, and knack for memorable stories and anecdotes bring the study of microbiology to life in a way few other texts can match.
Now updated to reflect the latest topics in the field (e.g., SARS, bioterrorism, GMO's, geomicrobiology) and accompanied by state-of-the-art animations of key concepts, this new edition is sure to help inspire a new generation of enthusiasts for the dynamic science of microbiology.
Critical Acclaim
"I continue to find Black's text an excellent contribution to undergraduate Microbiology education." --Karen Messley, Rock Valley College
"I like the conversational and informal style Black adopts throughout the book. This is a book, which could very well engage even the most reluctant student. It is comprehensive, nicely detailed, and incorporates many aids to teaching and learning..."--Iris Cook, Westchester CC
"[The text] is a wonderful introduction into the world of microorganisms for students from a wide variety of backgrounds."--Jeff G. Leid, Northern Arizona University
"...I have found it [the book] accurate to a fault, brilliant at getting students motivated and interested in microbiology, and a great practical training book."--Gerard O'Donovan, University of North Texas
Also available
Laboratory Exercises in Microbiology, 2nd Edition
Robert A. Pollack, et al.
ISBN: 0-471-42082-4, 264 pages, paper, (c)2005
Written specifically for allied health students, this lab manual presents a variety of highly engaging activities and experiments that convey the basic concepts of microbiology.
Customer Reviews:
It's ok.......2006-02-19
It's an okay book. I needed it for a class. There are several mistakes on the diagrams (our professor noted which ones).
Lots of typos and missing info........2006-01-07
Good study guide when the answers were in the back. Sometimes the answers were off by one or non existent. If you can get past that, it does help, but jeez don't they employ a proofreader? For thirty bucks, I was kind of disappointed. The textbook is great.
Wonderfully Informative Book!!!.......2005-12-12
WOW! I love this book. Every time I read part of it I learn so much stuff that I never knew before. It is fairly advanced information but it is written in a very understandable way. I am in high school and I like it because it teaches in the same format as my school's biology text books. I use this book because I like to read about this stuff. It is so facinating. If you are in a high school biology class, read this and you will be light years ahead of every one else!
Great book for teachers and students.......2005-09-17
This text explains some very complex information in a very reader-friendly way. The photos, charts and practical examples of how microbiology impacts everyone's life make it very readable. I would recommend it for teachers and students!
Micro Made Easy.......2005-09-14
This is one of the best text books I have ever used. The information is clear, concise, and interesting. It gives examples throughout the book of how microbiology is being used now to help us.
Book Description
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.
Customer Reviews:
Principles and Practices of Winemaking.......2000-05-19
This winemaking bible is for everyone serious about this topic. Studens in Viticulture, Enology and Food Science will benefit from a well reshearched book that is well structured and complete. This is a refference work, study book and read book for interested parties.
Average customer rating:
- As good as a book around
- Comprehensive scientific overview
|
Wine Science: Principles, Practice, Perception (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
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Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
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Concepts in Wine Chemistry
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Principles and Practices of Winemaking
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Knowing and Making Wine
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Wine Analysis & Production
ASIN: 012379062X |
Book Description
The second edition of
Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.
Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes
Customer Reviews:
As good as a book around.......1999-12-08
This book covers many principals of viticulture and enology, and does very, very well.
A great companion to either an enologist or viticulturist seeking new points of view, or a great record of principals all in one book
Fantastic...
Comprehensive scientific overview.......1999-11-15
Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.
Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.
Book Description
The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design.
Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues.
"It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce."
– Aubrey Parsons,
governing council member, International Union for Food Science and Technology
Book Description
This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by numerous clear, informative diagrams.
The book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.
Customer Reviews:
The "bible" of fermentation.......2000-08-23
This book is a must for people interested in fermentation technology and bioprocess engineering. It covers a wide variety of topics: from microbial screening to effluent treatment. In between all the aspects of fermentation are covered: inoculum, sterilization, media development, monitoring and control, aeration and agitation, fermenter vessels and design, downstream processing, economics. I think that anyone in the biochemical engineering/biotechnology field should have it.
Average customer rating:
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Principles of Food Preservation
Manufacturer: Elsevier Publishing Company
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ASIN: 0444988440 |
Book Description
Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia
Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interes
Average customer rating:
- A must have reference.
- The most comprehensive text available on the subject
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World Vegetables: Principles, Production and Nutritive Values
Vincent E. Rubatzky , and
Mas Yamaguchi
Manufacturer: Springer
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Knott's Handbook for Vegetable Growers
ASIN: 0834216876
Release Date: 2007-05-25 |
Book Description
Completely revised and updated, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. This logically organized text, filled with numerous illustrations, photographs, and tables, begins with and easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pest for many family groups. New features of this edition include: Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices, several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables . The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.
Customer Reviews:
A must have reference........2007-09-02
I had the great priviledge, some years ago, of sitting next to Dr. Rubatzky and Dr. C.M. Rick on a flight from Sacramento to North Carolina to attend an ASHS meeting. I was very fortunate to have both as guest lecturers in my undergraduate classes and to have Dr. Rubatzky sign and dedicate my copy of this book; the culmination of two very distinguished careers. It covers the physiology, production and handling of scores of vegetables. It is the first book I reach for when I want to acquaint myself with a new crop.
The most comprehensive text available on the subject.......1999-09-15
Amazing is the only way to describe the wide range of vegetables covered in this book. It is an excellent reference and well worth the price. I have not seen any other book that covers the botany, physiology and production of so many vegetables so well. Dr. Rubatzky has just recently retired from UC Davis to spend more time with his family. We will all miss his presence on campus; hopefully, he will continue to find the time to write.
Average customer rating:
- For the professional and consumer alike!
|
Food Irradiation: Principles and Applications
Manufacturer: Wiley-Interscience
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471356344 |
Book Description
In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of food irradiation.
Written by an international panel of scientists, this book focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin. Food Irradiation: Principles and Applications discusses such topics as:
-Radiation inactivation of microorganisms
-Disinfestation of stored grains, pulses, dried fruits, and nuts
-Irradiation as a quarantine treatment
-Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops
-Radiation decontamination of spices, herbs, condiments, and other dried food ingredients
-Process control and dosimetry in food irradiation
Food professionals in both academia and industry, as well as food safety experts, food scientists, research scientists, and food processing managers, will find Food Irradiation: Principles and Applications a reliable and valuable reference.
Customer Reviews:
For the professional and consumer alike!.......2003-10-24
This is the best I have read on this topic to date!
This book begins with "Since the philosophy of this book is that food irradiation needs no further justification, the wholesomeness of irradiated foods is covered from a historical perspective only" on page 12. Given the near hysteria some irresponsible advocacy groups have engaged in over this topic, perhaps more could be done in this text to counteract the bad science these groups employ. The conclusion in the food irradiation chemistry chapter states that "It is important to note that radiolytic changes that occur in food on irradiation are minimal and are no more significant than other food processing technologies". That would include cooking which creates many more profound changes in food. There are few of us that would consider going without cooking, therefore it is wise to consider this additional food safety tool.
There are many topics that receive in-depth treatment in this tome including: the differences between machine source and isotope treatments, meat and poultry irradiation, process control in facilities, irradiation of spices and minimally processed foods, and irradiation for phytosanitary purposes. Each topic is addressed by an expert in the field and contains historical data and a prognosis for the future. Each chapter has a bibliography that is a treasure in itself. The future of irradiation depends on the public's willingness to accept it. Books like this do a tremendous amount to dispel the irrational, unfounded concerns voiced by some and pave the way for widespread use.
If you read only one book about food irradiation, make it this book.
Book Description
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.
Now in its 5
th Edition, the highly acclaimed
Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New features in this edition include:
- A new chapter on the concerns about biosecurity and food sanitation
- Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
- Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
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Principles and Applications of Modified Atmosphere Packaging of Foods
Barbara A. Blakistone
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover
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Accessories:
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Brewing
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
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Principles and Practices of Winemaking
ASIN: 0834216825 |
Book Description
Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.
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- Molecular Biology of the Cell, Fourth Edition
- Mountains Beyond Mountains: The Quest of Dr. Paul Farmer, a Man Who Would Cure the World
- Multiple Criteria Analysis for Agricultural Decisions, Second Edition (Developments in Agricultural Economics)
- My Fuzzy Farm Babies: A Book to Touch & Feel
- Nutrient Requirements of Horses: Sixth Revised Edition
- Our Changing Planet: An Introduction to Earth System Science and Global Environmental Change (3rd Edition)
- Pandora's Picnic Basket: The Potential and Hazards of Genetically Modified Foods
- Paris, City of Art
- Paris in a Basket: Markets : The Food and the People (Cookery/Food and Drink)
Books Index
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