Quantitative methods and analytical techniques in food microbiology :, by Leonardo Sepu?lveda Torre; Cristo?bal Noe? Agui
Автор: Fernando P?rez-Rodr?guez; Panagiotis Skandamis; Va Название: Quantitative Methods for Food Safety and Quality in the Vegetable Industry ISBN: 3319885588 ISBN-13(EAN): 9783319885582 Издательство: Springer Рейтинг: Цена: 146270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry.- 2. Quality and Safety Management Systems in the Production of Vegetables.- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products.- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications.- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry.- 6. Quality of Vegetable Products: Assessment of Physical-chemical and Microbiological Changes in Vegetables Products by Non-destructive Methods.- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables.- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry.- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce.- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools.- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables.- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.
Автор: Fernando P?rez-Rodr?guez; Panagiotis Skandamis; Va Название: Quantitative methods for food safety and quality in the vegetable industry ISBN: 3319681753 ISBN-13(EAN): 9783319681757 Издательство: Springer Рейтинг: Цена: 146270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Автор: Peleg, Micha Название: Advanced Quantitative Microbiology for Foods and Biosystems ISBN: 0367390957 ISBN-13(EAN): 9780367390952 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alternative models, thermal and non-thermal preservation, water disinfection, microbial dose response curves, interpretation of irregular count records, and how to estimate the frequencies of future outbursts. He focuses primarily on the mathematical forms of the proposed alternative models and on the rationale for their introduction as substitutes to those currently in use.
The book provides examples of how some of the methods can be implemented to follow or predict microbial growth and inactivation patterns, in real time, with free programs posted on the web, written in MS ExcelТ, and examples of how microbial survival parameters can be derived directly from non-isothermal inactivation data and then used to predict the efficacy of other non-isothermal heat treatments. Featuring numerous illustrations, equations, tables, and figures, the book elucidates a new approach that resolves several outstanding issues in microbial modeling and eliminates inconsistencies often found in current methods.
Автор: Barros-Velбzquez Jorge Название: Foodomics: Omic Strategies and Applications in Food Science ISBN: 1788018842 ISBN-13(EAN): 9781788018845 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Невозможна поставка. Описание: Presents the most updated information on the main methodologies and technological platforms involved in foodomics.
Автор: Shen Cangliang, Zhang Yifan Название: Introductory Microbiology Lab Skills and Techniques in Food Science ISBN: 0128216786 ISBN-13(EAN): 9780128216781 Издательство: Elsevier Science Рейтинг: Цена: 110030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
Автор: Yiannas, Frank Название: Food safety behavior ISBN: 1493924885 ISBN-13(EAN): 9781493924882 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge.
Автор: Luca Cocolin; Danilo Ercolini Название: Molecular Techniques in the Microbial Ecology of Fermented Foods ISBN: 1441925600 ISBN-13(EAN): 9781441925602 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Автор: Frank Yiannas Название: Food Safety = Behavior ISBN: 1493943952 ISBN-13(EAN): 9781493943951 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge.
Название: Microbial Food Safety and Preservation Techniques ISBN: 1138033804 ISBN-13(EAN): 9781138033801 Издательство: Taylor&Francis Рейтинг: Цена: 102080.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.
The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical.
Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.
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