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Fourier Transform Infrared Spectroscopy in Food Microbiology
Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical sig...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2012.
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| Edición: | 1st ed. 2012. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4614-3813-7 | ||
| 003 | DE-He213 | ||
| 005 | 20220116045105.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 120601s2012 xxu| s |||| 0|eng d | ||
| 020 | |a 9781461438137 |9 978-1-4614-3813-7 | ||
| 024 | 7 | |a 10.1007/978-1-4614-3813-7 |2 doi | |
| 050 | 4 | |a TX341-641 | |
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| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Alvarez-Ordóñez, Avelino. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Fourier Transform Infrared Spectroscopy in Food Microbiology |h [electronic resource] / |c by Avelino Alvarez-Ordóñez, Miguel Prieto. |
| 250 | |a 1st ed. 2012. | ||
| 264 | 1 | |a New York, NY : |b Springer US : |b Imprint: Springer, |c 2012. | |
| 300 | |a VI, 55 p. 9 illus., 8 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a 1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References. | |
| 520 | |a Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Spectrum analysis. | |
| 650 | 0 | |a Industrial microbiology. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Spectroscopy. |
| 650 | 2 | 4 | |a Industrial Microbiology. |
| 700 | 1 | |a Prieto, Miguel. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781461438144 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461438120 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4614-3813-7 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||