Novel Food Preservation and Microbial Assessment Techniques
Novel Processing and Microbial Assessment Techniques
1. Auflage
Erschienen am 14. April 2014
468 Seiten
978-1-4665-8076-3 (ISBN)
Beschreibung
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
Weitere Details
Auflage
1. Auflage
Sprache
Englisch
Verlagsort
Baton Rouge
USA
Verlagsgruppe
Taylor & Francis Inc
Zielgruppe
Für höhere Schule und Studium
Illustrationen
30 s/w Abbildungen
30 b/w images
Dateigröße
7,87 MB
ISBN-13
978-1-4665-8076-3 (9781466580763)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Weitere Ausgaben
Inhalt
Introduction. Microbiology of novel food processing. High Pressure. Pulsed electric fields. Photosensitisation. Ozone treatment. UV treatment. Sonication. Nonthermal plasma treatment. Active packaging. Encapsulation of antimicrobial compounds. Edible films. Modern techniques in food microbiology. DNA based methods to explore food micro-biota. Advances on detection of food-borne pathogens using molecular methods. Monitoring microbial spoilage of foods by FTIR. Use of electronic nose to monitor microbial metabolites in foods. Potential applications of Raman spectroscopy in food microbiology.
