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.

Choose an application

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

Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Food -- Shelf-life dating. --- Food --- Fourier transform infrared spectroscopy --- Infrared spectroscopy --- Biology --- Health & Biological Sciences --- Biomedical Engineering --- Microbiology & Immunology --- Microbiology --- Fourier transform infrared spectroscopy. --- Infrared spectroscopy. --- Microbiology. --- Infra-red spectrometry --- Infrared spectrometry --- Spectrometry, Infrared --- Spectroscopy, Infrared --- FTIR spectroscopy --- Bacteriology --- Chemistry. --- Spectroscopy. --- Food Science. --- Spectroscopy/Spectrometry. --- Applied Microbiology. --- Biotechnology. --- Optical spectroscopy --- Fourier transform spectroscopy --- Sanitary microbiology --- Food science. --- Microbial biology --- Microorganisms --- Analysis, Spectrum --- Spectra --- Spectrochemical analysis --- Spectrochemistry --- Spectroscopy --- Chemistry, Analytic --- Interferometry --- Optics --- Radiation --- Wave-motion, Theory of --- Absorption spectra --- Light --- Spectroscope --- Science --- Qualitative --- Spectrometry --- Food—Biotechnology. --- Analytical chemistry