The Resource Novel food preservation and microbial assessment techniques, editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece

Novel food preservation and microbial assessment techniques, editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece

Label
Novel food preservation and microbial assessment techniques
Title
Novel food preservation and microbial assessment techniques
Statement of responsibility
editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece
Contributor
Editor
Subject
Language
eng
Summary
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"--
Assigning source
Provided by publisher
Cataloging source
FlBoTFG
Dewey number
579.16
Illustrations
  • illustrations
  • charts
  • plates
Index
index present
LC call number
QR115
LC item number
.N68 2014
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Label
Novel food preservation and microbial assessment techniques, editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece
Publication
Copyright
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Part A. Modern preservation methods -- part B. Modern techniques in food microbiology
Control code
ocn880788362
Extent
1 online resource
Form of item
online
Isbn
9781466580763
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
text file, PDF
http://library.link/vocab/recordID
.b3026800x
Specific material designation
remote
System control number
  • (OCoLC)880788362
  • ebl1466580763

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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