Food spoilage microorganisms
著者
書誌事項
Food spoilage microorganisms
(Woodhead Publishing in food science, technology and nutrition)
CRC , Woodhead, 2006
- : CRC Press
- : Woodhead
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: CRC Press ISBN 9780849391569
内容説明
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. Food Spoilage Microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.
The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage with chapters focusing on analytical methods, predictive modeling, and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type. The following three parts are then dedicated to yeasts, molds, and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options are discussed.
Food Spoilage Microorganisms takes an applied approach to the subject and will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.
目次
Introduction
DETECTION AND ANALYSIS OF FOOD SPOILAGE
Quantitative Detection and Identification Methods for Microbial Spoilage
Detection, Identification and Enumeration Methods for Spoilage Yeasts
Detection, Identification and Enumeration Methods for Spoilage Moulds
Modelling Microbial Spoilage
Determining the Stability and Shelf-Life of Foods
MANAGING FOOD SPOILAGE
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
SPOILAGE YEASTS
Zygosaccharomyces and Related Genera
Saccharomyces and Related Genera
Candida and Related Genera
Dekkera/Brettanomyces spp.
SPOILAGE MOULDS
General Characteristics of Moulds
Zygomycetes
Penicillium and Related Genera
Aspergillus and Related Teleomorphs
Other Types of Spoilage Moulds
SPOILAGE BACTERIA
Pseudomonas and Related Genera
Lactic Acid Bacteria
Spore-Forming Bacteria
Enterobacteriaceae
Other Spoilage Bacteria
- 巻冊次
-
: Woodhead ISBN 9781855739666
内容説明
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.
目次
- Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage
- Detection, identification and enumeration methods for spoilage yeasts
- Detection, identification and enumeration methods for spoilage moulds
- Modelling microbial spoilage
- Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: 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. Part 3 Spoilage yeasts: Zygosaccharomyces and related genera
- Saccharomyces and related genera
- Candida and related genera
- Dekkera/Brettanomyces spp. Part 4 Spoilage moulds: General characteristics of moulds
- Zygomycetes
- Penicillium and related genera
- Aspergillus and related teleomorphs
- Other types of spoilage moulds. Part 5 Spoilage bacteria: Pseudomonas and related genera
- Lactic acid bacteria
- Spore-forming bacteria
- Enterobacteriaceae
- Other spoilage bacteria.
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