Aspen Publishers Inc.,U.S. – förlag

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. Consumer demand for decreased calories, increased fibre levels, decreased fat and sodium content, and more convenient products have been the driving force behind many of the developments described in this volume. Ingredients covered range from the most basic (wheat and rye flour), to the more recent dietary fibres and fat replacers. Processes include basic bread production (but with innovations in the plant), as well as newer methods such as microwave baking, extrusion and freezing of doughs and products. Test methods are also described.

1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative bacteria.- 1.3.2 Gram positive bacteria.- 1.4 Characteristics of Fungi.- 1.4.1 Moulds.- 1.4.2 Yeasts.- 1.5 Characteristics of Viruses and Prions.- 1.6 The Growth Curve of Bacteria.- 1.7 Factors Influencing Bacterial Growth.- 1.7.1 Nutrients.- 1.7.2 Temperature.- 1.7.3 Moisture.- 1.7.4 Oxygen.- 1.7.5 Hydrogen ion concentration (pH).- 1.7.6 Inhibitory substances.- References.- 2 Food Poisoning and Other Food-borne Hazards.- 2.1 Introduction.- 2.2 Incidence of Food Poisoning.- 2.2.1 The bacteria responsible.- 2.2.2 Type of food.- 2.3 Bacterial Food Poisoning.- 2.3.1 Salmonellas.- 2.3.2 Enteritis due to Campylobacter spp.- 2.3.3 Staphylococcus aureus.- 2.3.4 Bacillus cereus.- 2.3.5 Vibrio parahaemolyticus.- 2.3.6 Botulism.- 2.3.7 Listeriosis.- 2.3.8 Clostridium perfringens.- 2.3.9 Escherichia coli.- 2.3.10 Miscellaneous bacterial food poisoning and new variant CJD.- 2.4 Mycotoxicoses.- 2.4.1 Aflatoxins.- 2.4.2 Miscellaneous mycotoxins.- 2.5 Virus Food Poisoning.- 2.5.1 Small round structured viruses (SRSV).- 2.5.2 Infective hepatitis.- 2.5.3 Rotaviruses.- 2.5.4 Bovine spongiform encephalopathy and new variant CJD.- 2.5.5 General control measures.- 2.6 Animal Toxins and Parasitic Infections.- 2.6.1 Animals that are naturally toxic to man.- 2.6.2 Secondary toxicity.- 2.6.3 Parasitic infections.- 2.7 Poisonous Plants.- 2.8 Chemical Poisoning.- References.- 3 Food Spoilage.- 3.1 Introduction.- 3.2 Spoilage of Fresh Meats.- 3.2.1 Contamination of tissues by microorganisms.- 3.2.2 Control of microbial growth.- 3.2.3 Effect of storage temperature.- 3.2.4 Chemical changes produced by bacteria in chilled meats.- 3.3 Spoilage of Cured Meats.- 3.3.1 Curing agents.- 3.3.2 The curing process.- 3.3.3 The microbiology and spoilage of bacon and ham.- 3.4 Spoilage of Vacuum-Packed Meats.- 3.4.1 Types of packaging materials.- 3.4.2 Influence of packaging materials on the microbiological flora.- 3.4.3 Spoilage of packed fresh meats.- 3.4.4 Spoilage of vacuum-packed bacon.- 3.4.5 Modified atmospheric packaging.- 3.4.6 Sous vide.- 3.5 Spoilage of Poultry.- 3.5.1 Effects of processing on the microbiological flora.- 3.5.2 Spoilage of chickens held at chill temperatures.- 3.6 Spoilage of Fish and Shellfish.- 3.6.1 Bacteriology of the newly caught fish.- 3.6.2 The effect of initial processing and storage in ice on board ship.- 3.6.3 The effect of handling ashore.- 3.6.4 Chemical changes induced by bacteria in fish.- 3.6.5 Salted fish.- 3.6.6 Smoked fish.- 3.6.7 Packaged fish.- 3.6.8 Shellfish.- 3.7 Dairy Products.- 3.7.1 Milk.- 3.7.2 Butter.- 3.7.3 Cheese.- 3.7.4 Yoghurt.- 3.8 Eggs and Egg Products.- 3.8.1 The chicken's egg and its spoilage.- 3.8.2 Egg products.- 3.9 Vegetables and Fruits.- 3.9.1 Spoilage by fungi.- 3.9.2 Spoilage by bacteria.- 3.9.3 Control of microbial spoilage.- 3.10 Cereal Based Products.- 3.11 Beer.- 3.12 Wine.- 3.13 Sauerkraut.- 3.14 Canned Foods.- 3.14.1 Leaker spoilage.- 3.14.2 Spoilage due to inadequate heat treatment.- 3.15 Frozen Foods.- 3.15.1 Influence of sub-zero temperatures on microorganisms.- 3.15.2 Factors affecting viability of microorganisms during freezing.- 3.15.3 Effect of cold storage.- 3.15.4 Freezing injury to cells.- 3.15.5 Thawed foods and their spoilage.- 3.16 Dehydrated Foods.- 3.16.1 Methods of drying.- 3.16.2 Influence of drying and freeze drying on microorganisms.- 3.16.3 Storage stability of dried foods.- 3.16.4 Rehydration.- 3.16.5 Intermediate moisture foods.- 3.17 Irradiated Foods 13.- 3.17.1 Types of radiation.- 3.17.2 Effect of radiation on microorganisms.- 3.17.3 High dose applicatons.- 3.17.4 Low dose applications and the spoilage of foods so treated.- References.- 4 Microbiological Examining Methods.- 4.1 The Rational of Microbiological Testing....

The Musculoskeletal System

Differential Diagnosis of Neuromusculoskeletal Disorders is a pocket-sized handbook designed to provide the chiropractic physician, intern, and student with a quick reference manual for differential diagnosis. The topics covered encompass most of the syndromes seen in everyday chiropractic cases involving neurology, orthopaedics, and diagnostic imaging.