NUTRITION AND FOOD SCIENCE: NUTRITIONAL BIOCHEMISTRY AND PATHOLOGY

By SUSAN MILLER

CONTENTS CHAPTER EFFECT OF FOOD STRUCTURE ON MICROBIAL GROWTH AND ON THE ACTIVITY OF STRESS FACTORS CHAPTER THE EFFECT OF SOIL TYPE ON THE OCCURRENCE OF L MONOCYTOGENES IN FRUITS AND VEGETABLES EMERGING TRENDS OF BACTERIA DETECTION FROM FOOD USING PHAGE-BASED MASS SPECTROMETRY CULTURE BASED METHODS TO DETECT SALMONELLA FROM DIFFERENT POULTRY PRODUCTS SALMONELLA‘S CONTAMINATION IN EGG IMPACTS OF ALLOCHTHONOUS AND AUTOCHTHONOUS YEAST STARTERS: CASE STUDIES IN FRUIT WINE FERMENTATIONS TRADITIONAL CHEESES PRODUCED IN BRAZIL: CHARACTERISATION, PRODUCTION TECHNOLOGIES AND HEALTH IMPLICATIONS