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Encyclopedia of food microbiology /
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in th...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press, Elsevier, Ltd.,
[2014].
|
| Edición: | 2nd edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 035 | |a (OCoLC)881482027 |z (OCoLC)862958247 |z (OCoLC)868378224 |z (OCoLC)884646466 |z (OCoLC)885224132 |z (OCoLC)910511891 | ||
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| 082 | 0 | 4 | |a 664.001579 |2 23 |
| 245 | 0 | 0 | |a Encyclopedia of food microbiology / |c editor-in-chief: Carl A. Batt, Cornell University, Ithaca, NY, USA, editor: Mary Lou Tortorello, U.S. Food and Drug Administration, Bedford Park, IL, USA. |
| 250 | |a 2nd edition. | ||
| 264 | 1 | |a Amsterdam : |b Academic Press, Elsevier, Ltd., |c [2014]. | |
| 264 | 4 | |c �2014 | |
| 300 | |a 1 online resource (lix, 1014 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a "April 2014." | ||
| 546 | |a Text in English. | ||
| 520 | |a Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999. --From Elsevier website. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on print version record. | ||
| 505 | 0 | |a Acetobacter. Acinetobacter. Adenylate kinase. Aeromonas. Alcaligenes. Alicyclobacillus. Alternaria. Arcobacter. Arthrobacter. Aspergillus. ATP bioluminescence : application in meat industry. Aureobasidium. Bacillus. Bacteria. Bacteriocins. Bacteriophage-based techniques for detection of foodborne pathogens. Bacteriodes and prevotella. Beer. Bifidobacterium. Biochemical and modern identification techniques. Biofilms. Biophysical techniques for enhancing microbiological analysis. Biosensors - scope in microbiological analysis. Botrytis. Bovine spongiform encephalopathy (BSE). Bread. Brettanomyces. Brevibacterium. Brochothrix. Brucella. Byssochlamys. Campylobacter. Candida. Carnobacterium. Cheese. Chilled storage of foods. Cider (cyder; hard cider). Clostridium. Clostridium acetobutylicum. Clostridium botulinum. Clostridium perfringens. Clostridium tyrobutyricum. Cocoa and coffee fermentations. Cold atmospheric gas plasmas. Confectionery products. Corynebacterium glutamicum. Costs, benefits, and economic issues. Coxiella burnetii. Cronobacter (enterobacter) sakazakii. Cryptosporidium. Culture collections. Cyclospora. Debaryomyces. Direct epifluorescent filter techniques (DEFT). Dried foods. Ecology of bacteria and fungi in foods. Eggs. Electrical techniques. Enrichment. Enrichment serology : an enhanced cultural technique for detection of foodborne pathogens. Enterobacter. Enterobacteriaceae, coliforms and e. coli. Enterococcus. Enzyme immunoassays : overview. Escherichia coli. Escherichia coli 0157. Fermentation (industrial). Fermented foods. Fermented milks. Fish. Flavobacterium spp. Flow cytometry. Food poisoning outbreaks. Food safety objective. Freezing of foods. Fruits and vegetables. Fungi. Fusarium. Genetic engineering. Geotrichum. Giardia duodenalis. Gluconobacter. Good manufacturing practice. Hafnia, the genus. Hansenula : biology and applications. Hazard appraisal and critical control point (HACCP). Heat treatment of foods. Helicobacter. Helminths. High pressure treatment of foods. History of food microbiology. Hurdle technology. Hydrophobic grid membrane filter techniques. Ice cream : microbiology. Identification methods. Immunoassay. Immunomagnetic particle-based techniques : overview. Indicator organisms. Injured and stressed cells. Intermediate moisture foods. International control of microbiology. Klebsiella. Kluveromyces. Laboratory design. Laboratory management systems : accreditation schemes. Lactobacillus. Lactococcus. Lasers : inactivation techniques. Leuconostocaceae family. Listeria. Listeria monocytogenes. Listeria monocytogenes - detection by chemiluminescent DNA hybridization. Meat and poultry. Metabolic pathways. Methanogens. Microbial risk analysis. Microbiacological reference materials. Microbiology of sous-vide products. Micrococcus. Microflora of the intestine. Microscopy. Milk and milk products. Minimal methods of processing. Molecular biology. Molecular biology in microbiological analysis. Monascus-fermented products. Moraxella. Mucor. Mycobacterium. Mycotoxins. Nanotechnology. National legislation, guidelines & standards governing microbiology. Natural anti-microbial systems. Non-thermal processing. Nucleic acid-based assays : overview. Packaging. Packaging of foods. Pantoea. PCR applications in food mivrobiology. Pediococcus. Penicillium. Petrifilm - a simplified cultural technique. Phycotoxins. Physical removal of microfloras. Pichia pastoris. Plesiomonas. Polymer technologies for the control of bacterial adhesion - from fundamental to applied science and technology. Predictive microbiology and food safety. Preservatives. Prions. Probiotic bacteria : detection and estimation in fermented and nonfermented dairy products. Process hygiene. Propionibacterium. Proteus. Pseudomonas. Psychrobacter. Rapid methods for food hygiene inspection. Resistance to processes. Rhizopus. Rhodotorula. Saccharomyces. Salmonella. Sampling plans on microbiological criteria. Sanitization. Schizosaccharomyces. Serratia. Shellfish (molluscs and crustacea). Shewanella. Shigella : introduction and detection by classical cultural and molecular techniques. Single cell protein. Spoilage of animal products. Spoilage problems. Staphylococcus. Starter cultures. Streptococcus. Streptomyces. Thermal processes. Torulopsis. Total counts : microscopy. Total viable counts. Trichinella. Trichoderma. Trichothecium. Ultrasonic imaging - nondestructive methods to detect sterility of aseptic packages. Ultrasonic standing waves : inactivation of foodborne microorganisms using power ultrasound. Ultraviolet light. Vagococcus. Verotoxigenic escherichia coli : detection by commercial enzyme immunoassays. Viable but nonculturable. Vibrio. Vinegar. Viruses. Water activity. Water quality assessment. Waterborne parasites. Wines. Xanthomonas. Xeromyces : the most extreme xerophilic fungus. Yeasts. Yersinia. Zygosaccharomyces. Zymomonas. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Mycology. | |
| 650 | 2 | |a Mycology |0 (DNLM)D009172 | |
| 650 | 6 | |a Mycologie. |0 (CaQQLa)201-0046103 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Mycology |2 fast |0 (OCoLC)fst01031307 | |
| 650 | 7 | |a Lebensmittelmikrobiologie |2 gnd |0 (DE-588)4034896-9 | |
| 653 | 0 | 0 | |a voedselmicrobiologie |
| 653 | 0 | 0 | |a food microbiology |
| 653 | 0 | 0 | |a encyclopedias |
| 653 | 1 | 0 | |a Food Microbiology |
| 653 | 2 | 0 | |a Encyclopaedias - Agrotechnology and Food Sciences |
| 653 | 1 | 0 | |a Levensmiddelenmicrobiologie |
| 655 | 2 | |a Encyclopedia |0 (DNLM)D019500 | |
| 655 | 7 | |a encyclopedias. |2 aat |0 (CStmoGRI)aatgf300129439 | |
| 655 | 7 | |a Encyclopedias |2 fast |0 (OCoLC)fst01423798 | |
| 655 | 7 | |a Encyclopedias. |2 lcgft | |
| 655 | 7 | |a Encyclop�edies. |2 rvmgf |0 (CaQQLa)RVMGF-000001062 | |
| 700 | 1 | |a Batt, Carl A., |e editor. | |
| 700 | 1 | |a Tortorello, Mary Lou, |e editor. | |
| 776 | 0 | 8 | |i Print version : |t Encyclopedia of food microbiology. |d London ; Amsterdam : Elsevier/Academic Press, 2014 |z 9780123847300 |w (OCoLC)884665521 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/referenceworks/9780123847331 |z Texto completo |