Novel Food Preservation and Microbial Assessment Techniques

Buch | Hardcover

468 Seiten

2014
Crc Press Inc (Verlag)
978-1-4665-8075-6 (ISBN)

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Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Ioannis S. Boziaris

Introduction. Microbiology of novel food processing. High Pressure. Pulsed electric fields. Photosensitisation. Ozone treatment. UV treatment. Sonication. Nonthermal plasma treatment. Active packaging. Encapsulation of antimicrobial compounds. Edible films. Modern techniques in food microbiology. DNA based methods to explore food micro-biota. Advances on detection of food-borne pathogens using molecular methods. Monitoring microbial spoilage of foods by FTIR. Use of electronic nose to monitor microbial metabolites in foods. Potential applications of Raman spectroscopy in food microbiology.

Zusatzinfo	9 Illustrations, color; 57 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Gewicht	771 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4665-8075-5 / 1466580755
ISBN-13	978-1-4665-8075-6 / 9781466580756
Zustand	Neuware