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Author: Diversos autors
Publisher: PUBLICACIONS UNIVERSITAT ROVIRA I VIRGILI
ISBN: 8484247031
Category : Nature
Languages : es
Pages : 266
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Book Description
En este volumen se quiere dar a conocer los últimos avances y las nuevas tendencias en las diversas temáticas en el ámbito de Microbiología de los Alimentos. En él se consideran tanto los aspectos de los beneficios de los microorganismos, o sea, los implicados en procesos fermentativos de alimentos, o por supuesto los probióticos y otros microorganismos relacionados con alimentos funcionales, como los aspectos negativos de los microorganismos relacionados con seguridad alimentaria, incluyendo las técnicas más recientes y la microbiología predictiva. También se tratan aspectos quizás no tan contemplados antes, como las interrelaciones entre los diversos microorganismos presentes en los alimentos, o una sesión dedicada a la microbiología de alimentos de origen marino.
Author: Diversos autors
Publisher: PUBLICACIONS UNIVERSITAT ROVIRA I VIRGILI
ISBN: 8484247031
Category : Nature
Languages : es
Pages : 266
Get Book Here
Book Description
En este volumen se quiere dar a conocer los últimos avances y las nuevas tendencias en las diversas temáticas en el ámbito de Microbiología de los Alimentos. En él se consideran tanto los aspectos de los beneficios de los microorganismos, o sea, los implicados en procesos fermentativos de alimentos, o por supuesto los probióticos y otros microorganismos relacionados con alimentos funcionales, como los aspectos negativos de los microorganismos relacionados con seguridad alimentaria, incluyendo las técnicas más recientes y la microbiología predictiva. También se tratan aspectos quizás no tan contemplados antes, como las interrelaciones entre los diversos microorganismos presentes en los alimentos, o una sesión dedicada a la microbiología de alimentos de origen marino.
Author:
Publisher:
ISBN: 9788490773086
Category : Juvenile Nonfiction
Languages : es
Pages : 276
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Book Description
Author: Universidad de Sonora
Publisher:
ISBN: 9786071711120
Category : Food industry and trade
Languages : es
Pages : 426
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Book Description
Más que la conservación, transformación y búsqueda de beneficios nutricionales de los alimentos, la prioridad actual de la tecnología enfocada a los mismos enfrenta nuevos desafíos, tales como la escasez, la inadecuada distribución, la contaminación del medio ambiente, el incremento de enfermedades crónicodegenerativas y el cambio climático, entre otros...
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley & Sons
ISBN: 0470504447
Category : Technology & Engineering
Languages : en
Pages : 806
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Book Description
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 518
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Book Description
Author: Hans G. Schlegel
Publisher: Cambridge University Press
ISBN: 9780521439800
Category : Medical
Languages : en
Pages : 680
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Book Description
This revised, up-dated and expanded edition of Professor Schlegel's well-established textbook provides an excellent introduction to microbiology for a wide range of undergraduate students.
Author: Jaime Marcelo Altcheh
Publisher: Springer Nature
ISBN: 3030000540
Category : Science
Languages : en
Pages : 356
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Book Description
Chagas disease is a potentially life threatening condition that was historically mainly endemic to Latin America. Over the last decade, however, the disease has spread to and is increasingly prevalent in other continents such as North America and Europe, with an estimated 7 million people infected worldwide. It is primarily transmitted by insect vectors that carry the parasite Trypanosoma cruzi, the disease agent. In areas where there is vector control and in non-endemic countries, it is mainly transmitted via congenital infection. Cardiac and gastrointestinal complications are common in untreated individuals. This book offers a comprehensive overview of Chagas disease, including its vectorial and congenital transmission, and molecular diagnosis, which is essential for screening, and developing and providing timely, effective anti-trypanosomal treatment. Written by experts working with infected patients on a daily basis, it discusses the pathogenesis of congenital, cardiac, gastrointestinal and oral Chagas disease, as well as its treatment and the pharmacological aspects of drug development in this area. Chapter "Chagas Disease Treatment Efficacy Biomarkers: Myths and Realities" is available open access under a via link.springer.com.
Author: Andriy Sibirny
Publisher: Springer
ISBN: 303021110X
Category : Science
Languages : en
Pages : 568
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Book Description
This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.
Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 496
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Book Description
Author: Valerio Crespi
Publisher: Fao
ISBN:
Category : Business & Economics
Languages : es
Pages : 436
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Book Description
This document contains over 2500 multilingual and multidisciplinary terms and definitions using by FAO.
