Food Spoilage Microorganisms 2024 pdf epub mobi 电子书 图书描述 The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and ...
Copyright - Food Spoilage MicroorganismsELSEVIERFood Spoilage Microorganisms
This book, which contains 23 chapters, focuses on the prevention and control of food spoilage by microorganisms (i.e., fungi and bacteria). The first part of the book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage, with chapters focusing on ...
the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do ...
Book Review: Food Spoilage Microorganisms. By C. de W. Blackburn (Ed.).doi:10.1002/elsc.200690020Doris JarosDresden;WILEY‐VCH Verlag
the characteristics and sources of predominant food microorgasnisms and their significance.Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, ...
Microbiology of Food Fermentations Fermentation technology is determined as the metabolic process which involves the usage of microorganisms and enzymes for the production of compounds that have application in the pharmaceutical, chemical, and food industries. Fermentation occurs in certain types of anaerobi...
He was the first to prove that microorganisms were responsible for food spoilage. At the same time, new chemical compounds were discovered that were able to inhibit the growth of microbes. Some substances, such as picric acid, hydrofluoric acid, and their salts, often had disastrous consequences...
There are many microorganisms that are naturally present in foods, sometimes as contaminants. Bacteria stand out the most, both as pathogens and as spoilage microorganisms. For example, Pseudomonas spp. and other Gram-negative psychrotrophic microorganisms can be responsible for reduction of shelf life...
Within this scope, topics of specific interest include: (1) incidence and types of food and beverage microorganisms, microbial interactions, microbial ecology of foods, intrinsic and extrinsic factors affecting microbial survival and growth in foods, and food spoilage; (2) microorganisms involved in ...