Description
Novel Food Preservation and Microbial Assessment Techniques
Novel Processing and Microbial Assessment Techniques
Coordinator: Boziaris Ioannis S.
Language: EnglishSubjects for Novel Food Preservation and Microbial Assessment Techniques:
Keywords
Log CFU; Microbial Inactivation; Modern Preservation Methods; Lab; High Pressure Microbial Inactivation: Modelling and its Features; Pulse UV Light; Implementation of Microbially Safe Foods with Pulsed Electric Fields; 16S rRNA Gene; Ultrasound Processing for Food Safety and Preservation; Application of Edible Films and Coatings on Food; Foodborne Pathogens; Log10 Reduction; PFGE; Pulse Fi Eld Gel Electrophoresis; Modifi Ed Atmosphere Packaging; HHP Treatment; Edible Fi Lms; 16S rDNA; Mass Spectrometer; Bacterial Identifi Cation; Sample Preparation; ENM; 16SrRNA Gene; Ft IR Spectroscopy; Raman Spectroscopy; Delivery Systems; HSI; DNA Damage; DBD
304 p. · 15.6x23.4 cm · Hardback
Description
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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.
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.