Fourier Transform Infrared Spectroscopy In Food Microbiology

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Fourier Transform Infrared Spectroscopy in Food Microbiology

Avelino Alvarez-Ordóñez,Miguel Prieto

Author : Avelino Alvarez-Ordóñez,Miguel Prieto
Publisher : Springer Science & Business Media
Page : 58 pages
File Size : 40,6 Mb
Release : 2012-06-02
Category : Technology & Engineering
ISBN : 9781461438137

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Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez,Miguel Prieto Pdf

Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Infrared Spectroscopy for Food Quality Analysis and Control

Da-Wen Sun

Author : Da-Wen Sun
Publisher : Academic Press
Page : 445 pages
File Size : 48,6 Mb
Release : 2009-03-05
Category : Technology & Engineering
ISBN : 9780080920870

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Infrared Spectroscopy for Food Quality Analysis and Control by Da-Wen Sun Pdf

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications

Carrillo-Cedillo, Eugenia Gabriela,Rodríguez-Avila, José Antonio,Arredondo-Soto, Karina Cecilia,Cornejo-Bravo, José Manuel

Author : Carrillo-Cedillo, Eugenia Gabriela,Rodríguez-Avila, José Antonio,Arredondo-Soto, Karina Cecilia,Cornejo-Bravo, José Manuel
Publisher : IGI Global
Page : 429 pages
File Size : 44,8 Mb
Release : 2019-12-13
Category : Science
ISBN : 9781799815204

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Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications by Carrillo-Cedillo, Eugenia Gabriela,Rodríguez-Avila, José Antonio,Arredondo-Soto, Karina Cecilia,Cornejo-Bravo, José Manuel Pdf

Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.

Polymer Adhesion, Friction, and Lubrication

Hongbo Zeng

Author : Hongbo Zeng
Publisher : John Wiley & Sons
Page : 534 pages
File Size : 54,8 Mb
Release : 2013-02-07
Category : Technology & Engineering
ISBN : 9781118505137

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Polymer Adhesion, Friction, and Lubrication by Hongbo Zeng Pdf

Specifically dedicated to polymer and biopolymer systems, Polymer Adhesion, Friction, and Lubrication guides readers to the scratch, wear, and lubrication properties of polymers and the engineering applications, from biomedical research to automotive engineering. Author Hongbo Zeng details different experimental and theoretical methods used to probe static and dynamic properties of polymer materials and biomacromolecular systems. Topics include the use of atomic force microscopy (AFM) to analyze nanotribology, polymer thin films and brushes, nanoparticles, rubber and tire technology, synovial joint lubrication, adhesion in paper products, bioMEMS, and electrorheological fluids.

Novel Food Preservation and Microbial Assessment Techniques

Ioannis S. Boziaris

Author : Ioannis S. Boziaris
Publisher : CRC Press
Page : 470 pages
File Size : 48,9 Mb
Release : 2014-04-14
Category : Technology & Engineering
ISBN : 9781466580756

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Novel Food Preservation and Microbial Assessment Techniques by Ioannis S. Boziaris Pdf

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.

Food Microbiology

Osman Erkmen,T. Faruk Bozoglu

Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 944 pages
File Size : 41,9 Mb
Release : 2016-04-13
Category : Technology & Engineering
ISBN : 9781119237853

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Food Microbiology by Osman Erkmen,T. Faruk Bozoglu Pdf

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Infrared and Raman Spectroscopy in Forensic Science

John M. Chalmers,Howell G. M. Edwards,Michael D. Hargreaves

Author : John M. Chalmers,Howell G. M. Edwards,Michael D. Hargreaves
Publisher : John Wiley & Sons
Page : 692 pages
File Size : 53,6 Mb
Release : 2012-03-05
Category : Science
ISBN : 9780470749067

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Infrared and Raman Spectroscopy in Forensic Science by John M. Chalmers,Howell G. M. Edwards,Michael D. Hargreaves Pdf

This book will provide a survey of the major areas in which information derived from vibrational spectroscopy investigations and studies have contributed to the benefit of forensic science, either in a complementary or a unique way. This is highlighted by examples taken from real case studies and analyses of forensic relevance, which provide a focus for current and future applications and developments.

Nanotechnological Approaches in Food Microbiology

Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik

Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Page : 494 pages
File Size : 52,9 Mb
Release : 2020-12-27
Category : Science
ISBN : 9781000283006

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Nanotechnological Approaches in Food Microbiology by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik Pdf

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Fundamental Food Microbiology

Bibek Ray,Arun Bhunia

Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 658 pages
File Size : 54,5 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781482208658

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Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to

Fundamental Food Microbiology, Fifth Edition

Bibek Ray,Arun Bhunia

Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 658 pages
File Size : 44,8 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781466564435

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Fundamental Food Microbiology, Fifth Edition by Bibek Ray,Arun Bhunia Pdf

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Molecular Techniques in Food Biology

Aly Farag El Sheikha,Robert E. Levin,Jianping Xu

Author : Aly Farag El Sheikha,Robert E. Levin,Jianping Xu
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 52,9 Mb
Release : 2018-04-09
Category : Technology & Engineering
ISBN : 9781119374602

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Molecular Techniques in Food Biology by Aly Farag El Sheikha,Robert E. Levin,Jianping Xu Pdf

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

Application and Integration of Omics-powered Diagnostics in Clinical and Public Health Microbiology

Jacob Moran-Gilad,Yael Yagel

Author : Jacob Moran-Gilad,Yael Yagel
Publisher : Springer Nature
Page : 240 pages
File Size : 53,9 Mb
Release : 2021-05-24
Category : Science
ISBN : 9783030621551

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Application and Integration of Omics-powered Diagnostics in Clinical and Public Health Microbiology by Jacob Moran-Gilad,Yael Yagel Pdf

Various “omics” methods have recently revolutionized molecular diagnostics. Next-generation sequencing (NGS) makes it possible to sequence a human genome in just one day. Whole genome sequencing (WGS) greatly improves the ability to investigate the outbreaks of numerous pathogens. Metagenomics helps to analyze the microbiome, which aids greatly in identifying the pathogenesis of infectious diseases. Proteomic-based methods, namely matrix-assisted laser desorption-ionization time of flight mass spectrometry (MALDI-TOF-MS), have a promising role in identifying myctobacteria and fungi, and predicting antimicrobial resistance. While there are numerous scientific publications on “omics” applications for microbiology, there are relatively few books that review this topic from a clinical diagnostics perspective. This book looks at this field from a holistic viewpoint, instead of limiting by type of “omics” technology, in order to cover the body of knowledge needed for practitioners and academics interested in clinical and public health microbiology. Additionally, it addresses the management, economical, regulatory and operational aspects of integrating these technologies into routine diagnostics.

Advanced Technologies for Meat Processing

Fidel Toldrá,Leo M. L. Nollet

Author : Fidel Toldrá,Leo M. L. Nollet
Publisher : CRC Press
Page : 722 pages
File Size : 54,8 Mb
Release : 2017-10-10
Category : Technology & Engineering
ISBN : 9781498754606

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Advanced Technologies for Meat Processing by Fidel Toldrá,Leo M. L. Nollet Pdf

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

Food Spoilage Microorganisms

Clive de W Blackburn

Author : Clive de W Blackburn
Publisher : Woodhead Publishing
Page : 737 pages
File Size : 47,6 Mb
Release : 2006-03-21
Category : Technology & Engineering
ISBN : 9781845691417

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Food Spoilage Microorganisms by Clive de W Blackburn Pdf

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. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria

Modern Techniques for Food Authentication

Da-Wen Sun

Author : Da-Wen Sun
Publisher : Academic Press
Page : 714 pages
File Size : 51,9 Mb
Release : 2008-06-12
Category : Technology & Engineering
ISBN : 9780080886169

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Modern Techniques for Food Authentication by Da-Wen Sun Pdf

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry. Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication. A comprehensive overview of authentication techniques and technology Written by an international group of academic and professional peers Provides an excellent complement to more general books on food safety

Fourier Transform Infrared Spectroscopy In Food Microbiology

Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez,Miguel Prieto Pdf

Infrared Spectroscopy for Food Quality Analysis and Control by Da-Wen Sun Pdf

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications by Carrillo-Cedillo, Eugenia Gabriela,Rodríguez-Avila, José Antonio,Arredondo-Soto, Karina Cecilia,Cornejo-Bravo, José Manuel Pdf

Polymer Adhesion, Friction, and Lubrication by Hongbo Zeng Pdf

Novel Food Preservation and Microbial Assessment Techniques by Ioannis S. Boziaris Pdf

Food Microbiology by Osman Erkmen,T. Faruk Bozoglu Pdf

Infrared and Raman Spectroscopy in Forensic Science by John M. Chalmers,Howell G. M. Edwards,Michael D. Hargreaves Pdf

Nanotechnological Approaches in Food Microbiology by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik Pdf

Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf

Fundamental Food Microbiology, Fifth Edition by Bibek Ray,Arun Bhunia Pdf

Molecular Techniques in Food Biology by Aly Farag El Sheikha,Robert E. Levin,Jianping Xu Pdf

Application and Integration of Omics-powered Diagnostics in Clinical and Public Health Microbiology by Jacob Moran-Gilad,Yael Yagel Pdf

Advanced Technologies for Meat Processing by Fidel Toldrá,Leo M. L. Nollet Pdf

Food Spoilage Microorganisms by Clive de W Blackburn Pdf

Modern Techniques for Food Authentication by Da-Wen Sun Pdf

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