|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9911006608903321 |
|
|
Titolo |
Food spoilage microorganisms / / edited by Clive de W. Blackburn |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Cambridge, England, : Woodhead Publishing |
|
Boca Raton, : CRC Press, 2006 |
|
|
|
|
|
|
|
|
|
ISBN |
|
1-280-54464-3 |
9786610544646 |
1-61583-027-8 |
1-84569-141-5 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (736 p.) |
|
|
|
|
|
|
Collana |
|
Woodhead Publishing in food science, technology and nutrition |
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food - Microbiology |
Food contamination |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
Contents; Detection and analysis of food spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, enumeration and identification methods for spoilage molds; Modelling microbial food spoilage; Determining the stability and shelf-life of foods; Managing microbial food spoilage: an overview; Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry; Zygosaccharomyces and related genera; Saccharomyces and related genera; Candida and related genera |
Dekkera/Brettanomyces spp.General characteristics of moulds; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Other types of spoilage moulds; Pseudomonas and related genera; Lactic acid bacteria; Spore-forming bacteria; Enterobacteriaceae; Other spoilage bacteria; Index |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of |
|
|
|
|