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Food Microbiology Protocols John F. T. Spencer Editor
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ISBN: 9780896038677

Two of the recent books in the Methods in Molecular Biology series, Yeast Prools and Pichia Prools, have been narrowly focused on yeasts and, in the latter case, particular species of yea… Mehr…

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Food Microbiology Protocols - gebunden oder broschiert

2000, ISBN: 9780896038677

Gebunden, 512 Seiten, 241mm x 160mm x 36mm, Sprache(n): eng Includes supplementary material: sn.pub/extrasTwo of the recent books in the Methods in Molecular Biology series, Yeast Protoco… Mehr…

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ISBN: 9780896038677

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species … Mehr…

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Spencer, John F. T. [Editor]; Ragout de Spencer, Alicia L. [Editor];:
Food Microbiology Protocols (Methods in Biotechnology, 14) - gebunden oder broschiert

2000, ISBN: 9780896038677

Humana, 2000-12-12. Hardcover. New. New. In shrink wrap. Looks like an interesting title!, Humana, 2000-12-12, 6

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Food Microbiology Protocols - Ragout de Spencer, Alicia L. (Herausgeber); Spencer, John F. T. (Herausgeber)
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Ragout de Spencer, Alicia L. (Herausgeber); Spencer, John F. T. (Herausgeber):
Food Microbiology Protocols - gebunden oder broschiert

2000, ISBN: 089603867X

2001 Gebundene Ausgabe, mit Schutzumschlag 11, [PU:Humana Press; Humana Press Inc.]

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Details zum Buch
Food Microbiology Protocols John F. T. Spencer Editor

Food Microbiology Protocols gives methods for isolation, determination and identification of a wide range of microorganisms associated with food spoilage, human disease, and in the case of the micro-organisms participating in the manufacture of fermented foods, preservation and modification of a wide range of important fermented foods. Methods are provided that are associated with food spoilage and with the production of foods and beverages. The methods include the traditional ones for investigation of microorganisms in foods and also those using the techniques of molecular biology. The book will be useful to all investigators of food production, food storage and food preparation and preservation, and to students interested in these areas.

Detailangaben zum Buch - Food Microbiology Protocols John F. T. Spencer Editor


EAN (ISBN-13): 9780896038677
ISBN (ISBN-10): 089603867X
Gebundene Ausgabe
Erscheinungsjahr: 2000
Herausgeber: Springer-Verlag New York, LLC Core >2 >T
512 Seiten
Gewicht: 1,017 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2007-11-01T14:17:53+01:00 (Berlin)
Detailseite zuletzt geändert am 2024-03-06T10:23:31+01:00 (Berlin)
ISBN/EAN: 089603867X

ISBN - alternative Schreibweisen:
0-89603-867-X, 978-0-89603-867-7
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: ragout, john spencer, bud spencer
Titel des Buches: food, methods microbiology


Daten vom Verlag:

Autor/in: John F. T. Spencer; Alicia L. Ragout de Spencer
Titel: Methods in Biotechnology; Food Microbiology Protocols
Verlag: Humana; Humana Press
494 Seiten
Erscheinungsjahr: 2000-12-12
Totowa; NJ; US
Gewicht: 1,022 kg
Sprache: Englisch
160,49 € (DE)
164,99 € (AT)
177,00 CHF (CH)
POD
XIV, 494 p.

BB; Microbiology; Hardcover, Softcover / Biologie/Mikrobiologie; Mikrobiologie (nicht-medizinisch); Verstehen; Microbiology; BC; EA

Part I. Spoilage Organisms. Psychrotrophic Microorganisms: Agar Plate Methods, Homogenization, and Dilutions, Anavella Gaitán Herrera. Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage, Maria Luisa Genta and Humberto Heluane. Mesophilic Aerobic Microorganisms, Anavella Gaitán Herrera. Yeasts and Molds, Anavella Gaitán Herrera. Coliforms, Anavella Gaitán Herrera. Genetic Analysis of Food Spoilage Yeasts, Stephen A. James, Matthew D. Collins, and Ian N. Roberts. Part II. Pathogens. Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes, Graciela Font de Valdez, Graciela Lorca, and María Pía de Taranto. Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef, Kasthuri J. Venkateswaran. Detection of ` by the Nucleic Acid Sequence-Based AmplificationTechnique, Burton W. Blais and Geoff Turner. Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction, Ian G. Wilson. Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction, Haiyan Wang, Lai-King Ng, and Jeff M. Farber. Magnetic Capture Hybridization Polymerase Chain Reaction, Jinru Chen and Mansel W. Griffiths. Enterococci, Anavella Gaitán Herrera. Salmonella, Anavella Gaitán Herrera. Campylobacter, Anavella Gaitán Herrera. Listeria monocytogenes, Anavella Gaitán Herrera. Part III. Fermented Foods. Methods for Plasmid and Genomic DNA Isolation from Lactobacilli, M. Andrea Azcárate-Peril and Raúl R. Raya. Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria, Sergio A. Cuozzo, Fernando J. M. Sesma, Aída A. Pesce de R. Holgado, and Raúl R. Raya. Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes, Silvina Fadda, Graciela Vignolo, and Guillermo Oliver. Maintenance of Lactic Acid Bacteria, Graciela Font de Valdez. Probiotic Properties of Lactobacilli: CholesterolReduction and Bile Salt Hydrolase Activity, Graciela Font de Valdez and María Pía de Taranto. Identification of Exopolysaccharide-Producing Lactic Acid Bacteria: A Method for the Isolation of Polysaccharides in Milk Cultures, Fernanda Mozzi, María Inés Torino, and Graciela Font de Valdez. Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles, Graciela Savoy de Giori, Elvira María Hébert, and Raúl R. Raya. Methods to Determine Proteolytic Activity of Lactic Acid Bacteria, Graciela Savoy de Giori and Elvira María Hébert. Methods for Isolation and Titration of Bacteriophages from Lactobacillus, Lucía Auad and Raúl R. Raya. Identification of Yeasts Present in Sour Fermented Foods and Fodders, Wouter J. Middelhoven. Part IV. Organisms in the Manufacture of Other Foods and Beverages. Protein Hydrolysis: Isolation and Characterization of Microbial Proteases, Marcela A. Ferrero. Production of Polyols by Osmotolerant Yeasts, Lucía I. C. de Figueroa and María E. Lucca. Identification of Yeasts from the Grape/Must/Wine System, Peter Raspor, Sonja Smole Mozina, and Neza Cadez. Carotenogenic Microorganisms: A Product-Based Biochemical Characterization, José Domingos Fontana. Genetic and Chromosomal Stability of Wine Yeasts, Matthias Sipiczki, Ida Miklos, Leonora Leveleki, and Zsuzsa Antunovics. Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method, Barry H. Gump, Bruce W. Zoecklein, and Kenneth C. Fugelsang. Enological Characteristics of Yeasts, Fabio Vasquez, Lucía I. C. de Figueroa, and Maria Eugenia Toro. Utilization of Native Cassava Starch by Yeasts, Lucía I. C. de Figueroa, Laura Rubenstein, and Claudio González. Part V. Methods and Equipment. Reactor Configuration for Continuous Fermentation in Immobilized Systems: Application to Lactate Production, José Manuel Bruno-Bárcena, Alicia L. Ragout de Spencer, Pedro R. Córdoba, and Faustino Siñeriz. Molecular Characterization of Yeast Strains by

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