Название: Lactic Acid Bacteria ISBN: 0815366485 ISBN-13(EAN): 9780815366485 Издательство: Taylor&Francis Цена: 330000 T Наличие на складе: Поставка под заказ. Описание: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy
Старое издание
Автор: Tsakalidou Название: Stress Responses of Lactic Acid Bacteria ISBN: 0387927700 ISBN-13(EAN): 9780387927701 Издательство: Springer Рейтинг: Цена: 194280 T Наличие на складе: Поставка под заказ. Описание: Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area.The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 207900 T Наличие на складе: Поставка под заказ. Описание: The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. . Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. . The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
Автор: Fernanda Mozzi,R??ul R. Raya,Graciela M. Vignolo Название: Biotechnology of Lactic Acid Bacteria: Novel Applications ISBN: 1118868404 ISBN-13(EAN): 9781118868409 Издательство: Wiley Рейтинг: Цена: 185970 T Наличие на складе: Поставка под заказ. Описание: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the st
Автор: Holzapfel Wilhelm H. Название: Lactic Acid Bacteria ISBN: 1444333836 ISBN-13(EAN): 9781444333831 Издательство: Wiley Рейтинг: Цена: 221720 T Наличие на складе: Поставка под заказ. Описание: The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries, preventing food spoilage and extending shelf life.
Автор: Zhang, Heping, Cai, Yimin Название: Lactic Acid Bacteria ISBN: 9401788405 ISBN-13(EAN): 9789401788403 Издательство: Springer Рейтинг: Цена: 254090 T Наличие на складе: Поставка под заказ. Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.
Автор: Wood B.J., Warner Philip J. Название: Genetics of Lactic Acid Bacteria ISBN: 0306472902 ISBN-13(EAN): 9780306472909 Издательство: Springer Цена: 194280 T Наличие на складе: Поставка под заказ. Описание: Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
Автор: Jarvis, Basil Название: Statistical Aspects of the Microbiological Examination of Foods ISBN: 0128039736 ISBN-13(EAN): 9780128039731 Издательство: Elsevier Science Рейтинг: Цена: 75020 T Наличие на складе: Поставка под заказ. Описание: Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. . The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. . The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety.
Автор: Basil Jarvis Название: Statistical Aspects of the Microbiological Examination of Foods, ISBN: 0444530398 ISBN-13(EAN): 9780444530394 Издательство: Elsevier Science Рейтинг: Цена: 70400 T Наличие на складе: Поставка под заказ. Описание: For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology.
Автор: N.F. Lightfoot Название: Microbiological Analysis of Food and Water, ISBN: 0444829113 ISBN-13(EAN): 9780444829115 Издательство: Elsevier Science Рейтинг: Цена: 346500 T Наличие на складе: Поставка под заказ. Описание: Gives various quality assurance and control measures to be taken, from sampling to expression of results. This work provides practical aspects of quality control to be applied both for the analyst and top management; and describes the use of reference materials for statistical control of methods and use of certified reference materials.
Автор: Baird Название: HB of Microbiological Quality Control ISBN: 074840614X ISBN-13(EAN): 9780748406142 Издательство: Taylor&Francis Рейтинг: Цена: 288750 T Наличие на складе: Невозможна поставка. Описание: The Handbook of Microbiological Quality Control provides a unique distillation of material by providing a wealth microbiological information not only on the practical issues facing the company microbiologist today, but also the underlying principles of microbiological quality assurance. The book provides guidance on safe microbiological practices, including laboratory design and sampling techniques, and considers the design storage, use and quality control of microbiological culture in depth. All the chapters have been written by leading experts in this field, making the Handbook the essential reference source for the professional microbiologist.
Автор: International Commission on Microbiological Specif Название: Microorganisms in Foods 6 ISBN: 030648675X ISBN-13(EAN): 9780306486753 Издательство: Springer Рейтинг: Цена: 265640 T Наличие на складе: Поставка под заказ. Описание: Covering 17 commodity areas, this work describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with food borne illness, and measures to control pathogens and limit spoilage. It also includes a comprehensive index.
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