Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Автор: Atlas Название: HB of Microbiological Media for the Examination of Food.2005 ISBN: 0849335612 ISBN-13(EAN): 9780849335617 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Offers descriptions of a tremendous range of media used for the cultivation of potential foodborne pathogens and food-spoilage microorganisms. This book features developed media used to diagnose foodborne diseases. It is suitable for those involved with the monitoring of both food production and post-production quality control.
Автор: International Commission on Microbiological Specif Название: Microbiological Testing in Food Safety Management ISBN: 1468483714 ISBN-13(EAN): 9781468483710 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 5 Performance Criteria . 3 Establishment of Acceptance Criteria . 4 Application of Acceptance Criteria . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . , . , . 2 Purposes and Application of Microbiological Criteria for Foods . 4 Types of Microbiological Criteria . 5 Application of Microbiological Criteria .
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 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.
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