Website Search
Find information on spaces, staff, and services.
Catalog Search
Books
Fermentation and food safety
- Available as
- Physical
Details
Checking for availability...
- Creator
- editors, Martin R. Adams, M.J. Robert Nout
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- Gaithersburg, Md. : Aspen Publishers, 2001
- Physical Details
-
- xi, 290 pages : illustrations ; 26 cm
- ISBNs
- 9780834218437, 0834218437
- OCLC
- ocm45248223
- Includes bibliographical references and index.
- Ch. 1. Fermented Foods and Their Production / M. J. Robert Nout -- Ch. 2. Why Fermented Foods Can Be Safe / Martin R. Adams -- Ch. 3. An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foods / Yasmine Motarjemi -- Ch. 4. Chemical Hazards and Their Control: Endogenous Compounds / Leon Brimer -- Ch. 5. Chemical Hazards and Their Control: Toxins / Maurice O. Moss -- Ch. 6. Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines / M. Hortensia Silla-Santos -- Ch. 7. Microbiological Hazards and Their Control: Bacteria / R. R. Beumer -- Ch. 8. Microbiological Hazards and Their Control: Viruses / Michael J. Carter and Martin R. Adams -- Ch. 9. Microbiological Hazards and Their Control: Parasites / Mike Taylor -- Ch. 10. Biotechnology and Food Safety: Benefits of Genetic Modifications / T. Verrips -- Ch. 11. Safety Assessment of Probiotics and Starters / Seppo J. Salminen, Atte J. von Wright and Arthur C. Ouwehand / [et al.] -- Ch. 12. Practical Applications: Prospects and Pitfalls / Yasmine Motarjemi, A. Asante and Martin R. Adams / [et al.]