Novel food preservation and microbial assessment techniques

Preface: "The introduction of microbial ecology and 'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of fo...

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Bibliographic Details
Format: eBook
Language: English
Published: Boca Raton : Taylor & Francis, [2014]
Subjects:
Food > Microbiology.
Microbial ecology.
Food > Preservation.
elektronické knihy
electronic books
ISBN: 9781466580763
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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020 |a 9781466580763  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Novel food preservation and microbial assessment techniques /  |c editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece. 
264 1 |a Boca Raton :  |b Taylor & Francis,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a part A. Modern preservation methods -- part B. Modern techniques in food microbiology. 
520 |a Preface: "The introduction of microbial ecology and 'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of foods. Subsequently, the demand for minimal processing promoted the development of innovative non-thermal techniques and application of mild preservation strategies for microbial control in foods. Additionally, the application of molecular genetic methods, offered a powerful tool for better exploration and understanding of food microbial diversity. The aim of this book is a thorough presentation of the recent and novel advances in food microbiology. The book is divided in two parts. The fi rst part discusses the microbiology of novel food preservation methods. Some of those methods have already numerous applications, such as high pressure processing, while others appear to be very promising for future applications. The second part is dedicated on the newly developed applications of molecular genetics and instrumental analysis for detection and monitoring of microorganisms and their activity in food systems. Non-thermal processing has a lot of advantages compared to tradition heat processing. Chapter 1 discusses the high pressure processing (HHP), a non-thermal preservation technique for producing high quality food with minimal changes in colour, fl avour and texture, when compared with conventional thermal processing. Additionally, the predictive modeling of HHP induced microbial inactivation and the phenomena of injured-recovery of microbial cells after HHP-treatment are also included"--  |c Provided by publisher. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Microbiology. 
650 0 |a Microbial ecology. 
650 0 |a Food  |x Preservation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Boziaris, Ioannis S.,  |e editor of compilation. 
776 0 8 |i Print version:  |z 9781466580756 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://marc.crcnetbase.com/isbn/9781466580763  |y Plný text 
992 |a BK  |c EBOOK-TN  |c FOODNB 
999 |c 75759  |d 75759 

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