000			03708cam a2200397 i 4500
005			20250919004416.0
008			150513s2014 flua bi 001 0 eng d
020			_a9781466580756 _qhardback _cRM551.80
020			_a1466580755 _qhardback
039		9	_a201509211651 _basrul _c201509210842 _dlan _c201509111554 _dhendon _c201509111553 _dhendon _y05-13-2015 _zhamudah
040			_aDLC _erda _beng _cDLC _dYDX _dYDXCP _dBTCTA _dUKMGB _dOCLCO _dOCLCF _dCDX _dBDX _dUKM _erda
090			_aQR115.N648
090			_aQR115 _b.N648
245	0	0	_aNovel food preservation and microbial assessment techniques / _ceditor, Ioannis S. Boziaris.
264		1	_aBoca Raton : _bCRC Press, _c[2014].
264		4	_c©2014.
300			_aviii, 460 pages : _billustations (some color) ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a'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'-- _cProvided by publisher.
520			_a'Preface The introduction of microbial ecology and'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of foods. Subsequently, the demand for minimal processing promoted the development of innovative non-thermal techniques and application of mild preservation strategies for microbial control in foods. Additionally, the application of molecular genetic methods, offered a powerful tool for better exploration and understanding of food microbial diversity. The aim of this book is a thorough presentation of the recent and novel advances in food microbiology. The book is divided in two parts. The fi rst part discusses the microbiology of novel food preservation methods. Some of those methods have already numerous applications, such as high pressure processing, while others appear to be very promising for future applications. The second part is dedicated on the newly developed applications of molecular genetics and instrumental analysis for detection and monitoring of microorganisms and their activity in food systems. Non-thermal processing has a lot of advantages compared to tradition heat processing. Chapter 1 discusses the high pressure processing (HHP), a non-thermal preservation technique for producing high quality food with minimal changes in colour, fl avour and texture, when compared with conventional thermal processing. Additionally, the predictive modeling of HHP induced microbial inactivation and the phenomena of injured-recovery of microbial cells after HHP-treatment are also included'-- _cProvided by publisher.
650		0	_aFood _xMicrobiology.
650		0	_aMicrobial ecology.
650		0	_aFood _xPreservation.
700	1		_aBoziaris, Ioannis S., _eeditor.
907			_a.b16143760 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kQR115.N648
914			_avtls003586309
990			_aha
991			_aFakulti Sains dan Teknologi
998			_at _b2015-01-05 _cm _da _feng _gflu _y0 _z.b16143760
999			_c592417 _d592417