Microbiological Quality of Food
-10%
portes grátis
Microbiological Quality of Food
Foodborne Spoilers
Corbo, Maria Rosaria; Bevilacqua, Antonio; Sinigaglia, Milena
Elsevier Science Publishing Co Inc
10/2024
348
Mole
Inglês
9780323911603
15 a 20 dias
Descrição não disponível.
1. Microbial Spoilage of Foods: Fundamentals Part I: The Spoilers 2. Pseudomonas and Related Genera 3. Specific Spoilage Organisms (SSOs) in Fish 4. Spore-Forming Bacteria 5. Yeasts 6. Molds Part II: A Focus on Food Spoilage 7. Spoilage of Milk and Dairy Products 8. Spoilage of Meat and Fish 9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage 10. Wine Spoiling Phenomena Part III: Future Trends in Food Spoilers 11. The Impact of Biofilms on Food Spoilage 12. Food Spoilage and Food Safety: Is There a Link?
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
AMR; Acetic acid bacteria; Acid adaptation; Acid foods; Acidic beverages; Bacterial spoilage; Bakery products; Beer; Beverages; Biofilm; Biofilm formation and control; Chemical spoilage indices; Classification; Commercial sterility; Control; Control methods; Dairy products; Date marking; Detection; Environmental conditions; Enzymatic spoilage; Enzymes; Fish; Food contamination; Food industry; Food safety; Food spoilage; Food stability; Foodborne microorganisms; Fresh-cut vegetables; Freshness; Fungi; Germination; Guaiacol; Heat resistant species; Innovation; Innovative control methods; Lactic acid bacteria; Lactobacillus; Light spoilage; Meat; Meat and fish; Microbial contamination; Microbial spoilage; Microbiological quality; Microbiological safety; Microorganisms; Milk; Minimum processing; Modeling; Mold; Molds; Niches; Novel product application; Outgrowth; PH; Pasteurization; Pathogens; Perishable foods; Pigment production; Predictive microbiology; Prevention; Pseudomonas spp; Quality; Quantitative microbial spoilage assessment; REPFEDs; Raw material; SSO; Safety; Seafood; Shelf life; Shelf-life; Smart labels; Spoilage; Spoilage activity; Spoilage and off-odor and off-flavor; Spoilage microbes; Spoilage microbiota; Spoilage potential; Spoilers; Spoiling events; Spontaneous fermentation; Spore resistance; Spore-formers; Sporeforming bacteria; Spores; Starter cultures; Stress; Thermal processing; Time-temperature indicators; Ultra-high-pressure homogenization; Vegetable field; Vine; Volatile organic compounds; Wine; Wine alternatives; Yeast; Yeast spoilage; Yeasts
1. Microbial Spoilage of Foods: Fundamentals Part I: The Spoilers 2. Pseudomonas and Related Genera 3. Specific Spoilage Organisms (SSOs) in Fish 4. Spore-Forming Bacteria 5. Yeasts 6. Molds Part II: A Focus on Food Spoilage 7. Spoilage of Milk and Dairy Products 8. Spoilage of Meat and Fish 9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage 10. Wine Spoiling Phenomena Part III: Future Trends in Food Spoilers 11. The Impact of Biofilms on Food Spoilage 12. Food Spoilage and Food Safety: Is There a Link?
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
AMR; Acetic acid bacteria; Acid adaptation; Acid foods; Acidic beverages; Bacterial spoilage; Bakery products; Beer; Beverages; Biofilm; Biofilm formation and control; Chemical spoilage indices; Classification; Commercial sterility; Control; Control methods; Dairy products; Date marking; Detection; Environmental conditions; Enzymatic spoilage; Enzymes; Fish; Food contamination; Food industry; Food safety; Food spoilage; Food stability; Foodborne microorganisms; Fresh-cut vegetables; Freshness; Fungi; Germination; Guaiacol; Heat resistant species; Innovation; Innovative control methods; Lactic acid bacteria; Lactobacillus; Light spoilage; Meat; Meat and fish; Microbial contamination; Microbial spoilage; Microbiological quality; Microbiological safety; Microorganisms; Milk; Minimum processing; Modeling; Mold; Molds; Niches; Novel product application; Outgrowth; PH; Pasteurization; Pathogens; Perishable foods; Pigment production; Predictive microbiology; Prevention; Pseudomonas spp; Quality; Quantitative microbial spoilage assessment; REPFEDs; Raw material; SSO; Safety; Seafood; Shelf life; Shelf-life; Smart labels; Spoilage; Spoilage activity; Spoilage and off-odor and off-flavor; Spoilage microbes; Spoilage microbiota; Spoilage potential; Spoilers; Spoiling events; Spontaneous fermentation; Spore resistance; Spore-formers; Sporeforming bacteria; Spores; Starter cultures; Stress; Thermal processing; Time-temperature indicators; Ultra-high-pressure homogenization; Vegetable field; Vine; Volatile organic compounds; Wine; Wine alternatives; Yeast; Yeast spoilage; Yeasts
