The Resource Food spoilage microorganisms, (electronic resource)

Food spoilage microorganisms, (electronic resource)

Label
Food spoilage microorganisms
Title
Food spoilage microorganisms
Title variation
Woodhead Publishing Series in Food Science, Technology and Nutrition
Creator
Contributor
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
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
Cataloging source
AU-PeEL
http://library.link/vocab/creatorName
Blackburn, C
Dewey number
664.07
Language note
English
LC call number
QR115.M53 2006eb
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Blackburn, Clive de W
http://library.link/vocab/subjectName
  • Food-- Microbiology
  • Food Handling
  • Food Contamination
  • Environmental Microbiology
  • Food Technology
  • Investigative Techniques
  • Poisoning
  • Food Industry
  • Food Safety
  • Microbiology
  • Environmental Pollution
  • Substance-Related Disorders
  • Analytical, Diagnostic and Therapeutic Techniques and Equipment
  • Public Health
  • Diseases
  • Industry
  • Environment and Public Health
  • Biology
  • Technology, Industry, and Agriculture
  • Health Care
  • Biological Science Disciplines
  • Technology, Industry, Agriculture
  • Natural Science Disciplines
  • Disciplines and Occupations
  • Food Analysis
  • Food Microbiology
  • Food-Processing Industry
  • Food Preservation
  • Foodborne Diseases
Label
Food spoilage microorganisms, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • 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
Dimensions
unknown
Extent
1 online resource (736 p.)
Form of item
electronic
Isbn
9781615830275
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000336844
  • (EBL)269423
  • (OCoLC)457232269
  • (SSID)ssj0000071987
  • (PQKBManifestationID)11120418
  • (PQKBTitleCode)TC0000071987
  • (PQKBWorkID)10094287
  • (PQKB)10089828
  • (EXLCZ)991000000000336844
Label
Food spoilage microorganisms, (electronic resource)
Publication
Note
Description based upon print version of record
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • 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
Dimensions
unknown
Extent
1 online resource (736 p.)
Form of item
electronic
Isbn
9781615830275
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000336844
  • (EBL)269423
  • (OCoLC)457232269
  • (SSID)ssj0000071987
  • (PQKBManifestationID)11120418
  • (PQKBTitleCode)TC0000071987
  • (PQKBWorkID)10094287
  • (PQKB)10089828
  • (EXLCZ)991000000000336844

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