mikrobiologija živilska mikrobiologija hrana proizvodnja taksonomija pogoji rasti kulture mikroorganizmiv tehnologija.
mikrobiologija živilska mikrobiologija hrana proizvodnja taksonomija pogoji rasti kulture mikroorganizmov tehnologija učbeniki za visoke šole.
Lebensmittelmikrobiologie 0 Gesamtdarstellung.
Electronic books
Historical background. Habitats, taxonomy, and growth parameters. Microorganisms in foods. Determining microorganisms and/or their products in foods. Food protection and some properties of phychrotrophs, thermophiles, and radiation-resistant bacteria. Indicators of food safety and quality, principles of quality control, and microbiological criteria. Foodborne diseases.
Modern Food Microbiology
This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.
Historia de los microorganismos de los alimentos. Papel y sgnificado de los microorganismos en la naturaleza y en los alimentos. Parametros intrinescos y extrinsecos relacionados con la microbiologia de los alimentos. Investigacion de microorganismos y de sus productos en los alimentos. Incidecia y tipos de microorganismo presente en los alimentos. Deterioro de los alimentos. Deterioro de los alimentos: alteraciones de las carnes frescas y curadas aves, pescados y maricos. Alteraciones de otros alimentos. Conservacion de alimentos por agentes quimicos acido benzoico y compustos afines. Empleo de las radiaciones en la conservacion de alimentos. Conservacion de alimentos por el empleo de bajas temperaturas. Conservacion de alimentos por altas temperaturas. Conservacion de alimentos por deshidratacion (Desecacion). Alimentos fermantados. Indices de calidad higiencia de los alimentos. Toxinfeccions alimenticias causadas por cocos gran positivos. Toxinfecciones causadas por bacterias esporuladas gram positivas. Toxinfecciones alimenticis causadas por bacterias gran negativas. Procesos patologicos tranmitidos por alimentos sin relacion con las toxinfecciones alimenticis bacterianas. Caracteristicas y crecimento de los microorganismos psicrifilos/psicrotrofos. Caracteristicas y cultivos de los microorganismos termofilos. Naturaleza de la resistencia de los microorganismos de las radiaciones.
Modern food microbiology
Microbiología moderna de los alimentos
Microbiologa̕ moderna de los alimentos
An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.
Microbiologia degli alimenti
本书包括 : 历史背景 ; 分布, 分类和生长参数 ; 影响微生物生长的食品内在和外在因素 ; 食品中的微生物等内容.
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Xian dai shi pin wei sheng wu xue(xiu ding ban)
Ben shu bao gua : li shi bei jing ; fen bu, fen lei he sheng chang can shu ; ying xiang wei sheng wu sheng chang de shi pin nei zai he wai zai yin su ; shi pin zhong de wei sheng wu deng nei rong.
History of microorganism in food. Taxonomy, role, and significance of microorganisms in foods. Intrisic and extrinsic parameters of foods that affect microbial growth. Fresh meats and poutry. Processed meats and poultry. Seafoods. Fermentation and fermented dairy products. fresh and fermented fruit and vegetable products. Miscellaneous food products. determining microorganisms and /or their products in foods. Food preservation and some properties of psychrotrophs, thermophiles, and radiation-resistant bacteria. Microbial indicators of food safety and quality, principles of quality control, and microbiological criteria. Foodborne diseases.
Microbiologia moderna de los alimentos
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