عنوان

Handbook of food spoilage yeasts /

شابک

1420044931

شابک

9781420044935

شماره

b772096

عنوان اصلي

Handbook of food spoilage yeasts /

نام عام مواد

[Book]

نام نخستين پديدآور

Tibor Deák.

وضعيت ويراست

2nd ed.

محل نشرو پخش و غیره

Boca Raton, FL :

نام ناشر، پخش کننده و غيره

CRC Press,

تاریخ نشرو بخش و غیره

©2008.

نام خاص و کميت اثر

325 pages :

ساير جزييات

illustrations ;

ابعاد

27 cm

متن يادداشت

Includes bibliographical references and indexes.

متن يادداشت

Ch. 1. Characteristics and properties of foodborne yeasts -- 1.1. Morphological and physiological characteristics -- 1.2. Biochemical characteristics -- 1.3. Molecular characteristics -- Ch. 2. Classification of yeasts -- 2.1. Traditional classification -- 2.2. Molecular tand phylogeny -- 2.3. Current classification of yeasts -- 2.4. Overview of selected yeast taxa -- Ch. 3. Ecology -- 3.1. Biodiversity of yeasts in natural habitats -- 3.2. Ecological factors -- Ch. 4. Metabolism -- 4.1. Nutrients -- 4.2. Substrate transport -- 4.3. Intermediary metabolism -- 4.4. Alcoholic fermentation -- 4.5. Oxidative processes -- 4.6. Regulation -- Ch. 5. Growth, life cycle, death -- 5.1. Growth characteristics -- 5.2. Death and inactivation -- 5.3. Cell cycle -- 5.4. Stress responses -- Ch. 6. Preservation : inhibition and inactivation of yeasts -- 6.1. Heat inactivation -- 6.2. Refrigeration and freezing -- 6.3. Dehydration (drying) -- 6.4. Irradiation -- 6.5. Alternative and novel preservation technologies -- 6.6. Chemical inhibition -- 6.7. Sanitizers and disinfectants -- 6.8. Combined effects -- Ch. 7. Yeasts in specific types of foods -- 7.1. Fruits -- 7.2. Fruit juices and soft drinks -- 7.3. Vegetables -- 7.4. Alcoholic beverages -- 7.5. Fermented foods -- 7.6. Bread and bakery products -- 7.7. High-sugar products -- 7.8. Dairy products -- 7.9. Meat, poultry, fish, and seafoods -- Ch. 8. Detection and enumeration -- 8.1. Conventional enumeration techniques -- 8.2. Selective and differential media -- 8.3. Evaluation of media -- 8.4. Rapid and alternative methods -- Ch. 9. Identification -- 9.1. Phenotypic identification procedures -- 9.2. Identification kits and systems -- 9.3. Simplified identification schemes -- 9.4. Computer-assisted identification -- 9.5. Nontraditional identification techniques -- 9.6. Molecular techniques -- Ch. 10. Outlook -- 10.1. Potential exploitation of yeasts beyond making bread, beer, and wine -- 10.2. Improvement of yeast strains used in production -- 10.3. Genomics -- A.1. Media for detection, enumeration, and identification of food-borne yeasts -- A.2. Simplified identification method for the most common food-borne yeasts.

بدون عنوان

0

متن يادداشت

"Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of foodborne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies."--Jacket.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

Food spoilage.

موضوع مستند نشده

Yeast fungi.

موضوع مستند نشده

Food Microbiology.

موضوع مستند نشده

Food Preservation.

موضوع مستند نشده

Yeasts.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

Food spoilage.

موضوع مستند نشده

Yeast fungi.

شماره

ويراست

شماره رده

نشانه اثر

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Deák, Tibor.

تاريخ عمليات

20201206175410.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y