Cargando…
The microbiological quality of food : foodborne spoilers /
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, United Kingdom :
Woodhead Publishing is an imprint of Elsevier,
[2017]
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn963608812 | ||
| 003 | OCoLC | ||
| 005 | 20231120112155.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 008 | 161118t20162017enka ob 001 0 eng d | ||
| 040 | |a IDEBK |b eng |e rda |e pn |c IDEBK |d N$T |d OPELS |d OCLCQ |d OCLCF |d IDEBK |d N$T |d OCLCQ |d OTZ |d OCLCQ |d OSU |d MERER |d OCLCQ |d OCLCO |d U3W |d D6H |d INNDH |d UKMGB |d OSU |d ORE |d OCLCO |d COM |d OCLCO |d OCLCQ | ||
| 015 | |a GBB6J1920 |2 bnb | ||
| 016 | 7 | |a 018115308 |2 Uk | |
| 019 | |a 1055144179 | ||
| 020 | |a 9780081005033 |q (electronic bk.) | ||
| 020 | |a 0081005032 |q (electronic bk.) | ||
| 020 | |z 9780081005026 | ||
| 020 | |z 0081005024 | ||
| 035 | |a (OCoLC)963608812 |z (OCoLC)1055144179 | ||
| 050 | 4 | |a QR115 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 080 | |a 664:576.8 Q7 | ||
| 082 | 0 | 4 | |a 664.001/579 |2 23 |
| 245 | 0 | 4 | |a The microbiological quality of food : |b foodborne spoilers / |c edited by Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy. |
| 264 | 1 | |a Duxford, United Kingdom : |b Woodhead Publishing is an imprint of Elsevier, |c [2017] | |
| 264 | 4 | |c �2017 | |
| 300 | |a 1 online resource (xxxviii, 310 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 | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publicationsIncludes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industryPresents a framework for future research in the area of foodborne spoilers |c Publisher | ||
| 588 | 0 | |a Online resource; title from PDF title page (ProQuest Ebook Central, viewed July 20, 2021) | |
| 505 | 0 | |a Microbial spoilage of foods: fundamentals / Leonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia and Antonio Bevilacqua -- Pseudomonas and related genera / Nadia Andrea Andreani and Luca Fasolato -- Specific spoilage organisms (SSOs) in fish / Ioannis S. Boziaris and Foteini F. Parlapani -- Spore-forming bacteria / Fabienne Remize -- Yeasts / Marianne Perricone, Mariangela Gallo, Maria Rosaria Corbo, Milena Sinigaglia and Antonio Bevilacqua -- Molds / Chioma Nwakanma and Marian Unachukwu -- Spoilage of milk and dairy products / Michael Lu and Nam Sun Wang -- Spoilage of meat and fish / Giuseppe Comi -- Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage / Eduardo Medina-Pradas, Ilenys M. �Prez-Diaz, Antonio Garrido-Fer�nndez and Francisco N�o Arroyo-�Lpez -- Wine spoiling phenomena / Daniela Campaniello and Milena Sinigaglia -- The impact of biofilms on food spoilage / Barbara Speranza and Maria Rosaria Corbo. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food spoilage. | |
| 650 | 6 | |a Aliments |x Alt�eration. |0 (CaQQLa)201-0034164 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Microbiology. |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Food spoilage. |2 fast |0 (OCoLC)fst00931168 | |
| 700 | 1 | |a Bevilacqua, Antonio, |e editor. | |
| 700 | 1 | |a Corbo, Maria Rosaria, |e editor. | |
| 700 | 1 | |a Sinigaglia, Milena, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Microbiological quality of food. |d Duxford, UK : Woodhead Publishing, [2017] |z 9780081005026 |w (OCoLC)972311498 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780081005026 |z Texto completo |