標(biāo)題: Titlebook: Compendium of the Microbiological Spoilage of Foods and Beverages; William H. Sperber,Michael P. Doyle Book 2009 Springer-Verlag New York [打印本頁] 作者: 代表 時(shí)間: 2025-3-21 16:56
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書目名稱Compendium of the Microbiological Spoilage of Foods and Beverages讀者反饋
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作者: Jocose 時(shí)間: 2025-3-21 22:50
https://doi.org/10.1007/978-3-531-94212-4rganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-form作者: MAIM 時(shí)間: 2025-3-22 04:14
Jesko Jockenh?vel,Claudia Wegener as 12,500 . (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, sm作者: HAWK 時(shí)間: 2025-3-22 05:30
Role of Free Radicals in Senescence,eft unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The micr作者: declamation 時(shí)間: 2025-3-22 09:29 作者: 緯度 時(shí)間: 2025-3-22 15:25
Role of Free Radicals in Senescence,stimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-c作者: 緯度 時(shí)間: 2025-3-22 17:10
Orthogonal Polynomials and Combinatorics, a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involv作者: CARK 時(shí)間: 2025-3-22 23:44
The Bispectral Problem: An Overview,s, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing f作者: 機(jī)構(gòu) 時(shí)間: 2025-3-23 03:25 作者: KIN 時(shí)間: 2025-3-23 08:08
Arithmetic of the Partition Function,uted without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganis作者: HALL 時(shí)間: 2025-3-23 13:45
,Bailey’s Transform, Lemma, Chains and Tree,honey. Products grouped in the sugar confectionery category include hard candy, soft/gummy candy, caramel, toffee, licorice, marzipan, creams, jellies, and nougats. A common intrinsic parameter associated with high-sugar products is their low water activity (..), which is known to inhibit the growth作者: 上漲 時(shí)間: 2025-3-23 17:49
https://doi.org/10.1007/978-3-030-32820-7of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also作者: novelty 時(shí)間: 2025-3-23 21:05
Compendium of the Microbiological Spoilage of Foods and Beverages978-1-4419-0826-1Series ISSN 2629-1010 Series E-ISSN 2629-1029 作者: Detonate 時(shí)間: 2025-3-23 22:56
William H. Sperber,Michael P. DoyleEdited by two leaders in the field.A comprehensive course for spoilage information not currently documented.Includes supplementary material: 作者: 小步走路 時(shí)間: 2025-3-24 05:08 作者: Neuralgia 時(shí)間: 2025-3-24 08:42
https://doi.org/10.1007/978-1-4419-0826-1Seafood; food industry; food science; food spoilage; microbiology作者: abysmal 時(shí)間: 2025-3-24 13:54
978-1-4614-2461-1Springer-Verlag New York 2009作者: 分散 時(shí)間: 2025-3-24 18:43
Erratum to: Introduction to the Microbiological Spoilage of Foods and Beverages,作者: 火車車輪 時(shí)間: 2025-3-24 21:48
Compendium of the Microbiological Spoilage of Foods and Beverages作者: 極小 時(shí)間: 2025-3-25 00:20 作者: FLIT 時(shí)間: 2025-3-25 06:12 作者: Landlocked 時(shí)間: 2025-3-25 08:02 作者: 圓錐體 時(shí)間: 2025-3-25 15:05
2629-1010 ormulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.978-1-4614-2461-1978-1-4419-0826-1Series ISSN 2629-1010 Series E-ISSN 2629-1029 作者: Dysplasia 時(shí)間: 2025-3-25 16:31 作者: 刻苦讀書 時(shí)間: 2025-3-26 00:03
Microbiological Spoilage of Eggs and Egg Products,r of eggs, with the USA second, and India third. In fact, developing countries currently have >67% of the global egg production share (Clark, 2007). Only a small percentage of eggs are exported because shell eggs are relatively difficult to transport.作者: 跟隨 時(shí)間: 2025-3-26 01:50 作者: Cpr951 時(shí)間: 2025-3-26 07:00 作者: inflate 時(shí)間: 2025-3-26 09:04 作者: 生氣地 時(shí)間: 2025-3-26 12:56
,Bailey’s Transform, Lemma, Chains and Tree,products include purified, mineral, and spring waters, flavored or enhanced waters, colas, fruit-flavored sodas, sports and energy drinks, fruit or vegetable juices, teas, coffees, smoothies, dairy and yogurt drinks, and fusion beverages (hybrid products that bridge multiple beverage categories).作者: BILL 時(shí)間: 2025-3-26 17:00
Arithmetic of the Partition Function,roducts are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.作者: 過去分詞 時(shí)間: 2025-3-26 21:30
https://doi.org/10.1007/978-3-030-32820-7ity foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.作者: 我正派 時(shí)間: 2025-3-27 03:57 作者: heckle 時(shí)間: 2025-3-27 08:16 作者: 匍匐 時(shí)間: 2025-3-27 13:12
Microbiological Spoilage of Acidified Specialty Products,roducts are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.作者: Annotate 時(shí)間: 2025-3-27 16:31
Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee,ity foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.作者: 襲擊 時(shí)間: 2025-3-27 20:58
,Bailey’s Transform, Lemma, Chains and Tree, Konkel, 1992; ICMSF, 1998; Jay, Loessner, & Golden, 2005). Spoilage of products, such as chocolate-covered cherries, results from the presence of yeasts in the liquid sugar brine or the cherry. Generally, the spoiled product will develop leakers. The chocolate covering the cherry would not likely be a source of yeast contamination.作者: Hemiplegia 時(shí)間: 2025-3-27 22:11 作者: 使增至最大 時(shí)間: 2025-3-28 04:57
Jesko Jockenh?vel,Claudia Wegeneroking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.作者: 誘拐 時(shí)間: 2025-3-28 07:27 作者: STENT 時(shí)間: 2025-3-28 13:38
Role of Free Radicals in Senescence,ut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.作者: invert 時(shí)間: 2025-3-28 18:39
Book 2009eloped co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident 作者: 有機(jī)體 時(shí)間: 2025-3-28 21:18
https://doi.org/10.1007/978-3-531-94212-4fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.作者: Ascribe 時(shí)間: 2025-3-29 00:20
Orthogonal Polynomials and Combinatorics,oking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, “.,” which translated means “..” He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the “Father of Canning.”作者: Constitution 時(shí)間: 2025-3-29 03:38 作者: 減少 時(shí)間: 2025-3-29 09:46
Microbiological Spoilage of Dairy Products,fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.作者: 山頂可休息 時(shí)間: 2025-3-29 14:06
Microbiological Spoilage of Canned Foods,oking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, “.,” which translated means “..” He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the “Father of Canning.”作者: 充氣球 時(shí)間: 2025-3-29 18:21
Microbiological Spoilage of Cereal Products, is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.作者: Lobotomy 時(shí)間: 2025-3-29 20:55
Introduction to the Microbiological Spoilage of Foods and Beverages,llion years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early h作者: 感情 時(shí)間: 2025-3-30 00:30 作者: 奴才 時(shí)間: 2025-3-30 05:02
Microbiological Spoilage of Meat and Poultry Products, as 12,500 . (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, sm作者: Glycogen 時(shí)間: 2025-3-30 08:15
Microbiological Spoilage of Fish and Seafood Products,eft unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The micr作者: 贊成你 時(shí)間: 2025-3-30 14:48 作者: Physiatrist 時(shí)間: 2025-3-30 19:46
Microbiological Spoilage of Fruits and Vegetables,stimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-c作者: 并置 時(shí)間: 2025-3-30 21:04
