Food spoilage microorganisms / / edited by Clive de W. Blackburn
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| Titolo: |
Food spoilage microorganisms / / edited by Clive de W. Blackburn
|
| Pubblicazione: | Cambridge, England, : Woodhead Publishing |
| Boca Raton, : CRC Press, 2006 | |
| Descrizione fisica: | 1 online resource (736 p.) |
| Disciplina: | 664.07 |
| Soggetto topico: | Food - Microbiology |
| Food contamination | |
| Altri autori: |
BlackburnClive de W
|
| 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 foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, the |
| Titolo autorizzato: | Food spoilage microorganisms |
| ISBN: | 1-280-54464-3 |
| 9786610544646 | |
| 1-61583-027-8 | |
| 1-84569-141-5 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9911006608903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Woodhead Publishing in food science, technology, and nutrition.