Animal microbiology / Jianhe Hu / Science Press (2020)

Public ISBD Titre : Animal microbiology Type de document : texte imprimé Auteurs : Jianhe Hu, Auteur ; Bolin Hang, Auteur ; Yanzhao Xu, Auteur Editeur : Science Press Année de publication : 2020 Importance : 427 p. ISBN/ISSN/EAN : 978-1-78332-549-8 Langues : Anglais (eng) Index. décimale : 636.089 69041 Maladies transmissibles (médecine vétérinaire) - Microbiologie Résumé : "ANIMAL MICROBIOLOGY provides a wide range of basic knowledge. This book consists of three parts namely; Bacteriology, Mycology and Virology. Each part contains an overview and several monographs. The overview introduces the basic theory of microbiology. Monograph introduces the biological characteristics, pathogenicity and detection techniques and preventive measures of important pathogenic microorganisms related to animal husbandry. The microorganisms described in this book are presently popular in animals all over the world. Based on the spirit of ‘one health, one medicine’, this book also introduces microbes that occur in both humans and animals. This book is helpful for undergraduates, post graduate students and faculties as well. KEY FEATURES: • Easy and lucid language • Suitable for beginners interested in microorganism • Content is systematic, scientific and practical • Covers wide range such as; veterinary medicine, animal quarantine, animal pharmacy, animal husbandry, zoology, food science, agricultural and forestry science." Animal microbiology [texte imprimé] / Jianhe Hu, Auteur ; Bolin Hang, Auteur ; Yanzhao Xu, Auteur . - [S.l.] : Science Press, 2020 . - 427 p. ISBN : 978-1-78332-549-8 Langues : Anglais (eng) Index. décimale : 636.089 69041 Maladies transmissibles (médecine vétérinaire) - Microbiologie Résumé : "ANIMAL MICROBIOLOGY provides a wide range of basic knowledge. This book consists of three parts namely; Bacteriology, Mycology and Virology. Each part contains an overview and several monographs. The overview introduces the basic theory of microbiology. Monograph introduces the biological characteristics, pathogenicity and detection techniques and preventive measures of important pathogenic microorganisms related to animal husbandry. The microorganisms described in this book are presently popular in animals all over the world. Based on the spirit of ‘one health, one medicine’, this book also introduces microbes that occur in both humans and animals. This book is helpful for undergraduates, post graduate students and faculties as well. KEY FEATURES: • Easy and lucid language • Suitable for beginners interested in microorganism • Content is systematic, scientific and practical • Covers wide range such as; veterinary medicine, animal quarantine, animal pharmacy, animal husbandry, zoology, food science, agricultural and forestry science."

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Food science and technology / Hoboken : Wiley Blackwell (2018)

Public ISBD Titre : Food science and technology Type de document : texte imprimé Auteurs : Geoffrey Campbell-Platt, Editeur scientifique Mention d'édition : Second edition Editeur : Hoboken : Wiley Blackwell Année de publication : 2018 Importance : 1 vol. (IX-564 p.) Présentation : graph., fig., ill. en coul., couv. ill. en coul. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-67342-3 Langues : Anglais (eng) Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. " Note de contenu : Contributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535 Food science and technology [texte imprimé] / Geoffrey Campbell-Platt, Editeur scientifique  . -  Second edition . - Hoboken : Wiley Blackwell, 2018 . - 1 vol. (IX-564 p.) : graph., fig., ill. en coul., couv. ill. en coul. ; 28 cm. ISBN : 978-0-470-67342-3 Langues : Anglais (eng) Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. " Note de contenu : Contributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535

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Microbiologie / Jerome J. Perry / Malakoff : Dunod (2004)

Public ISBD Titre : Microbiologie : cours et questions de révision Type de document : texte imprimé Auteurs : Jerome J. Perry, Auteur ; James T. Staley, Auteur ; Stephen Lory, Auteur Editeur : Malakoff : Dunod Année de publication : 2004 Collection : Cours Importance : 1 vol. (XIX-891 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 28 cm ISBN/ISSN/EAN : 978-2-10-007234-7 Prix : 69 EUR Langues : Français (fre) Index. décimale : 579 Micro-organismes, champignons, algues Note de contenu : 1/ Origine de la terre 2/ Rappels historiques 3/ Chimie fondamentale de la cellule 4/ Structures et fonctions des Bacteria et des archaea 5/ Isolement, nutrition et culture des micro-organismes 6/ Croissance des micro-organismes 7/ Contrôle de la croissance microbienne 8/ Energie cellulaire d'origine chimique 9/ Energie cellulaire d'origine lumineuse 10/ Biosynthèse des monomères 11/ Agencement des structures de la cellule bactérienne 12/ Rôles des micro-organismes dans la biodégradation 13/ Bases de génétique 14/ Les virus 15/ Les échanges génétiques 16/ Génomique microbienne 17/ Taxonomie des Bacteria et des archea 18/ Archea 19/ Proteobacteria non photosynthétiques 20/ Bactéries Gram-positives : Firmcutes et actinobacteria 21/ Bactéries phototrophes 22/ Autres phylums bacteriens 23/ Micro-organismes eucaryotes 24/ Micro-organismes et écosystèmes 25/ Les associations symbiotiques favorables 26/ Interactions entre l'homme et les micro-organismes 27/ Immunologie 28/ Maladies microbiennes de l'homme 29/ Les maladies virales de l'homme 30/ Épidémiologie et microbiologie clinique 31/ Microbiologie industrielle 32/ Microbiologie environnementale Microbiologie : cours et questions de révision [texte imprimé] / Jerome J. Perry, Auteur ; James T. Staley, Auteur ; Stephen Lory, Auteur . - Malakoff : Dunod, 2004 . - 1 vol. (XIX-891 p.) : ill. en noir et en coul., couv. ill. en coul. ; 28 cm. - (Cours) . ISBN : 978-2-10-007234-7 : 69 EUR Langues : Français (fre) Index. décimale : 579 Micro-organismes, champignons, algues Note de contenu : 1/ Origine de la terre 2/ Rappels historiques 3/ Chimie fondamentale de la cellule 4/ Structures et fonctions des Bacteria et des archaea 5/ Isolement, nutrition et culture des micro-organismes 6/ Croissance des micro-organismes 7/ Contrôle de la croissance microbienne 8/ Energie cellulaire d'origine chimique 9/ Energie cellulaire d'origine lumineuse 10/ Biosynthèse des monomères 11/ Agencement des structures de la cellule bactérienne 12/ Rôles des micro-organismes dans la biodégradation 13/ Bases de génétique 14/ Les virus 15/ Les échanges génétiques 16/ Génomique microbienne 17/ Taxonomie des Bacteria et des archea 18/ Archea 19/ Proteobacteria non photosynthétiques 20/ Bactéries Gram-positives : Firmcutes et actinobacteria 21/ Bactéries phototrophes 22/ Autres phylums bacteriens 23/ Micro-organismes eucaryotes 24/ Micro-organismes et écosystèmes 25/ Les associations symbiotiques favorables 26/ Interactions entre l'homme et les micro-organismes 27/ Immunologie 28/ Maladies microbiennes de l'homme 29/ Les maladies virales de l'homme 30/ Épidémiologie et microbiologie clinique 31/ Microbiologie industrielle 32/ Microbiologie environnementale

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Veterinary Microbiology / Scott McVey / Hoboken : Wiley Blackwell (2022)

Public ISBD Titre : Veterinary Microbiology Type de document : texte imprimé Auteurs : Scott McVey, Auteur ; Melissa Kennedy, Auteur ; M. M. Chengappa, Auteur ; Rebecca Wilkes, Auteur Mention d'édition : 4th edition Editeur : Hoboken : Wiley Blackwell Année de publication : 2022 Importance : 855 p. ISBN/ISSN/EAN : 978-1-119-65075-1 Langues : Anglais (eng) Index. décimale : 616.92 Maladies bactériennes et virales : Rickettsiose, typhus, typhoïde Résumé : Veterinary Microbiology, Fourth Edition presents comprehensive information based on the most recent research, diagnostic, and clinical publications for bacterial, fungal, and viral animal diseases. The information provided is intended to be most relevant for veterinary students and practitioners. The text is supported throughout by high-quality and full-color images to aid learning. A companion website offers chapter content, supplemental information, and figures from the book in PowerPoint format. Sample topics discussed within the book include: Pathogenic bacteriology: includes major classifications and genera of bacteria associated with veterinary infectious disease Pathogenic mycology: dermatophytes, agents of subcutaneous mycoses, and agents of systemic mycoses Pathogenic virology: includes RNA and DNA viruses as well as prions associated with veterinary infectious disease Veterinary Microbiology [texte imprimé] / Scott McVey, Auteur ; Melissa Kennedy, Auteur ; M. M. Chengappa, Auteur ; Rebecca Wilkes, Auteur  . -  4th edition . - Hoboken : Wiley Blackwell, 2022 . - 855 p. ISBN : 978-1-119-65075-1 Langues : Anglais (eng) Index. décimale : 616.92 Maladies bactériennes et virales : Rickettsiose, typhus, typhoïde Résumé : Veterinary Microbiology, Fourth Edition presents comprehensive information based on the most recent research, diagnostic, and clinical publications for bacterial, fungal, and viral animal diseases. The information provided is intended to be most relevant for veterinary students and practitioners. The text is supported throughout by high-quality and full-color images to aid learning. A companion website offers chapter content, supplemental information, and figures from the book in PowerPoint format. Sample topics discussed within the book include: Pathogenic bacteriology: includes major classifications and genera of bacteria associated with veterinary infectious disease Pathogenic mycology: dermatophytes, agents of subcutaneous mycoses, and agents of systemic mycoses Pathogenic virology: includes RNA and DNA viruses as well as prions associated with veterinary infectious disease

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