Buchcover von Calorimetric and microbiological evaluation of foodborne bacteria
Buchtitel:

Calorimetric and microbiological evaluation of foodborne bacteria

Evaluation of bacteria after exposure to food preservation treatments

VDM Verlag Dr. Müller (09.08.2009 )

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ISBN-13:

978-3-639-18893-6

ISBN-10:
3639188934
EAN:
9783639188936
Buchsprache:
Englisch
Klappentext:
Thermal and non-thermal food preservation treatments affect cellular components of foodborne microorganisms that cause physiological changes in cells and eventually death of bacteria. Differential scanning calorimetry (DSC) was used to evaluate the effects of food preservation treatments on microorganisms based on the changes in thermal stability of the cellular components and the total apparent enthalpy. Overall, DSC helps to identify changes in cellular components of bacteria as a function of treatment conditions. The effects of thermal and non-thermal treatments can be evaluated by comparing the corresponding thermograms of DSC before and after treatment. The apparent enthalpy data obtained from DSC can be used to determine viability and the kinetic inactivation parameters for bacteria. The findings of this study help to develop the design of food processing protocols for manufacture of microbiologically safe and minimally processed food products.
Verlag:
VDM Verlag Dr. Müller
Webseite:
http://www.vdm-verlag.de
von (Autor):
Jaesung Lee
Seitenanzahl:
220
Veröffentlicht am:
09.08.2009
Lagerbestand:
Lieferbar
Kategorie:
Technik
Preis:
79,00 €
Stichworte:
DSC, bacteria, food, preservation

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