Science : Bacteriology

This volume takes advantage of the 9th European Congress on Biotechnology (Brussels, Belgium, July 11-15, 1999). The engineering science symposia of this congress offered what was needed to cover the important topic of integration of process engineering and biological research. more...

Price: $299.00

Escherichia coli : Virulence Mechanisms of a Versatile Pathogen is a unique, comprehensive analysis of the biology and molecular mechanisms that enable this ubiquitous organism to thrive. Leading investigators in the field discuss the molecular basis of E. coli pathogenesis followed by chapters on genomics and evolution. Detailed descriptions of distinct strains reveal the molecular pathogenesis of each and the causes of intestinal and extra-intestinal infections in humans. Escherichia coli : Virulence Mechanisms of a Versatile Pathogen concludes with a presentation of virulence factors, common to two or more pathotypes. This unique collection presents timely and vital information on understanding the inner workings of E. coli , which will lend key insights into disease prevention research. more...

Price: $128.00

Addresses the bacterial disease, fire blight, and includes its epidemiology, distribution, host range, detection and infection. This work also considers the pathogen, including its biochemistry, genetics and pathogenicity, and finally reviews control, including biological methods. more...

Price: $160.00

Each class of flavonoid is reviewed in terms of isolation, identification, synthesis, biosynthesis, and bioactivity and the text also explores the impact of flavonoids on human health and their existence in food and wine. more...

Price: $249.95

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.:.; Internationally respected author.; Coverage of all major uses of fermentation in the food industry.; Practical coverage of food processing in relation to fermentation. A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught. more...

Price: $200.00