Название: Lactic Acid Bacteria ISBN: 0815366485 ISBN-13(EAN): 9780815366485 Издательство: Taylor&Francis Цена: 37752 р. Наличие на складе: Есть у поставщикаПоставка под заказ. Описание: Thoroughly updated, and with 12 new chapters, the Fifth Edition of Lactic Acid Bacteria: Microbiological and Functional Aspects covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. It features such novel bacteria as fructophilic LAB and novel probiotics.
Автор: Vinderola, Gabriel ; Ouwehand, Arthur ; Salminen, Название: Lactic Acid Bacteria: Microbiological and Functional Aspects ISBN: 1032399384 ISBN-13(EAN): 9781032399386 Издательство: Taylor&Francis Цена: 37752 р. Наличие на складе: Нет в наличии.
Старое издание
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: 23594 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products.
Автор: Zhang, Heping, Cai, Yimin Название: Lactic Acid Bacteria ISBN: 9401788405 ISBN-13(EAN): 9789401788403 Издательство: Springer Рейтинг: Цена: 30745 р. Наличие на складе: Есть у поставщика 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.
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: Collins Название: Collins and Lyne`s Microbiological Methods. 8 ed ISBN: 0340808969 ISBN-13(EAN): 9780340808962 Издательство: Hodder Arnold Рейтинг: Цена: 9502 р. Наличие на складе: Нет в наличии.
Описание: This fully revised eighth edition of the classic bench book is a guide to microbiological techniques covering clinical, food and drink, and environmental and veterinary specimens. The rapid progress in microbiology is reflected in additnal notes and chapters, and a revised page design also provides the reader with easy access to the most important information. DNA techniques - the most advanced in microbiological methods - are covered and an expanded chapter on mycology and immudiagnostics features. Text icons and summary boxes highlight useful information. This text includes information on the medium in which the bacteria breed, as well as the methods involved.
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 29139 р. Наличие на складе: Есть у поставщика 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: Baird Название: HB of Microbiological Quality Control ISBN: 074840614X ISBN-13(EAN): 9780748406142 Издательство: Taylor&Francis Рейтинг: Цена: 34848 р. Наличие на складе: Невозможна поставка.
Описание: This book is a practical guide to techniques used in microbial quality assurance in the pharmaceutical industry. It aims to fill the gap in the literature between food and medical microbiology techniques books.
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