Name: fourier transform infrared spectroscopy in food microbiology (en Inglés)
Price: 95570.00 CLP
Availability: InStock
Author: Alvarez-Ordóñez, Avelino ; Prieto, Miguel
ISBN: 9781461438120

portada fourier transform infrared spectroscopy in food microbiology (en Inglés)

Formato

Libro Físico

Autor

Miguel Prieto

Avelino Alvarez-Ordóñez

Editorial

Springer

Año

2012

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

15.0 x 22.6 x 0.5 cm

Peso

0.25 kg.

ISBN

1461438128

ISBN13

9781461438120

Categorías

Análisis espectral | espectroquímica
Biotecnología
Tecnología alimentaria

fourier transform infrared spectroscopy in food microbiology (en Inglés)

Miguel Prieto (Autor) · Avelino Alvarez-Ordóñez (Autor) · Springer · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "fourier transform infrared spectroscopy in food microbiology (en Inglés)"

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.