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Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis/CRC, , [2015] |
| Descrizione fisica | 1 online resource (254 p.) |
| Disciplina | 579.3/7 |
| Soggetto topico |
Dairy microbiology
Food safety Probiotics |
| ISBN |
0-429-08938-4
1-4822-9868-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Dedication; Preface; Contents; Chapter 1: Basic Concepts of Food Microbiology; Chapter 2: The Microbiology of Raw Milk; Chapter 3: Dairy Pathogens: Characteristics and Impact; Chapter 4: Dairy Starter Cultures; Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods; Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products; Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry; Color Plate Section; Back Cover |
| Record Nr. | UNINA-9910787261503321 |
| Boca Raton : , : Taylor & Francis/CRC, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis/CRC, , [2015] |
| Descrizione fisica | 1 online resource (254 p.) |
| Disciplina | 579.3/7 |
| Soggetto topico |
Dairy microbiology
Food safety Probiotics |
| ISBN |
0-429-08938-4
1-4822-9868-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Dedication; Preface; Contents; Chapter 1: Basic Concepts of Food Microbiology; Chapter 2: The Microbiology of Raw Milk; Chapter 3: Dairy Pathogens: Characteristics and Impact; Chapter 4: Dairy Starter Cultures; Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods; Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products; Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry; Color Plate Section; Back Cover |
| Record Nr. | UNINA-9910807116003321 |
| Boca Raton : , : Taylor & Francis/CRC, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910787963803321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910800186703321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910821796203321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Penser une démocratie alimentaire . Volume I / / Francois Collart Dutilleul, Thomas Breger
| Penser une démocratie alimentaire . Volume I / / Francois Collart Dutilleul, Thomas Breger |
| Autore | Dutilleul Francois Collart |
| Pubbl/distr/stampa | San Jose, Costa Rica : , : Inida, , 2013 |
| Descrizione fisica | 1 online resource (ix, 482 pages) |
| Disciplina | 615.954 |
| Soggetto topico | Food safety |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Altri titoli varianti |
Penser une dÃmocratie alimentaire
Penser une dÃmocratie alimentaire Penser une démocratie alimentaire Penser une démocratie alimentaire |
| Record Nr. | UNINA-9910220559603321 |
Dutilleul Francois Collart
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| San Jose, Costa Rica : , : Inida, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Regional framework for action on food safety in the Western Pacific / / World Health Organization
| Regional framework for action on food safety in the Western Pacific / / World Health Organization |
| Autore | Organization World Health |
| Pubbl/distr/stampa | Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] |
| Descrizione fisica | 1 online resource (viii, 50 pages) |
| Disciplina | 363.1926 |
| Soggetto topico | Food safety |
| Soggetto genere / forma | Electronic books. |
| ISBN | 92-4-069906-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910479978803321 |
|
Organization World Health
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||
| Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Regional framework for action on food safety in the Western Pacific / / World Health Organization
| Regional framework for action on food safety in the Western Pacific / / World Health Organization |
| Autore | Organization World Health |
| Pubbl/distr/stampa | Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] |
| Descrizione fisica | 1 online resource (viii, 50 pages) |
| Disciplina | 363.1926 |
| Soggetto topico | Food safety |
| ISBN | 92-4-069906-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910793866603321 |
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Organization World Health
|
||
| Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Regional framework for action on food safety in the Western Pacific / / World Health Organization
| Regional framework for action on food safety in the Western Pacific / / World Health Organization |
| Autore | Organization World Health |
| Pubbl/distr/stampa | Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] |
| Descrizione fisica | 1 online resource (viii, 50 pages) |
| Disciplina | 363.1926 |
| Soggetto topico | Food safety |
| ISBN | 92-4-069906-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910814381803321 |
|
Organization World Health
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||
| Manila, Philippines : , : World Health Organization, Western Pacific Region, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sensors for Food Safety and Quality / / edited by Arun K. Bhunia
| Sensors for Food Safety and Quality / / edited by Arun K. Bhunia |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2016 |
| Descrizione fisica | 1 online resource (334 pages) : illustrations |
| Disciplina | 363.1926 |
| Soggetto topico |
Food safety
Food handling |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910598038803321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food safety
(11)
- Food handling (4)
- Food - Microbiology (3)
- Dairy microbiology (2)
- Probiotics (2)