Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food contamination. --- Food preservation. --- Food spoilage. --- Rancidity. --- Rancidity --- Food spoilage --- FOOD CONTAMINATION --- FOOD PRESERVATION

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Aliments [Alteration des ] --- Bacteria [Psychrophilic ] --- Bacterien [Psychrofiele ] --- Bacteries psychrophiles --- Food spoilage --- Voedselbederf --- Food spoilage. --- Food --- Psychrophilic bacteria. --- Microbiology. --- -Food spoilage --- Psychrophilic bacteria --- Bacteria, Psychrophilic --- Bacteria, Psychrophite --- Psychrophite bacteria --- Bacteria --- Spoilage of food --- Food adulteration and inspection --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Microbiology --- Preservation --- Food - Microbiology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.

Food spoilage. --- Food --- Fungi --- Plant and Crop Sciences. Biology of Bacteria, Fungi and Plants --- Microbiology. --- Physiology. --- Fungi. --- 579.67 --- -Food spoilage --- -#abib:almm --- Fungal kingdom --- Fungus kingdom --- Funguses --- Mycobiota --- Mycota --- Cryptogams --- Mycology --- Spoilage of food --- Food adulteration and inspection --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- 579.67 Food microbiology --- Food microbiology --- Microbiology --- Physiology --- Preservation --- Food spoilage --- #abib:almm --- Sanitary microbiology --- Bacteriology --- Food—Biotechnology. --- Organic chemistry. --- Food Science. --- Organic Chemistry. --- Organic chemistry --- Chemistry

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass tr

Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food spoilage --- Food --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Spoilage of food --- Food adulteration and inspection --- Shelf-life dating --- Labeling --- Microbiology --- Preservation --- Aliments -- Datage. --- Food -- Shelf-life dating. --- Food spoilage. --- Storage. --- Shelf-life dating.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

579.67 --- 579.24 --- Food --- -Food spoilage --- -Microbial growth --- -681.3*I63 --- Microorganisms --- Growth --- Spoilage of food --- Food adulteration and inspection --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food microbiology --- Growth and development of microbial cells --- Microbiology --- -Mathematical models --- Mathematical models --- Applications (Simulation and modeling) --- Preservation --- Food spoilage --- Microbial growth --- Basic Sciences. Microbiology --- Mathematical models. --- Microbiology (General) --- Microbiology (General). --- 681.3*I63 Applications (Simulation and modeling) --- 579.24 Growth and development of microbial cells --- 579.67 Food microbiology --- 681.3*I63 --- Microbiology&delete& --- Primitive societies