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wyszukanych pozycji: 8
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Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology
ISBN: 9781118756423 / Angielski / Twarda / 2017 / 696 str. Termin realizacji zamówienia: ok. 30 dni roboczych. Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.
Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter... Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. |
cena:
901,95 |
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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms
ISBN: 9780128110317 / Angielski / Miękka / 2017 / 326 str. Termin realizacji zamówienia: ok. 30 dni roboczych. Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies... Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-ther... |
cena:
670,99 |
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Matematyczne modelowanie namnazania bakterii Salmonella w majonezie
ISBN: 9786200524591 / Polski / Miękka / 2025 / 92 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
223,20 |
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Modellizzazione matematica della moltiplicazione della Salmonella nella maionese
ISBN: 9786209181733 / Włoski / Miękka / 2025 / 88 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
223,20 |
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Mathematische Modellierung der Vermehrung von Salmonellen in Mayonnaise
ISBN: 9786200673992 / Niemiecki / Miękka / 2025 / 92 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Der Stamm Salmonella Enteritidis SE86 wurde als Hauptverursacher der Salmonellose in Rio Grande do Sul identifiziert, wobei hausgemachte Mayonnaise (MC) das am häufigsten betroffene Lebensmittel ist. Daher war es das Ziel dieser Studie, die Vermehrung von SE86 in MC zu modellieren und die Praktiken der Zubereitung, Lagerung und des Verzehrs von MC in RS zu untersuchen. SE86 wurde in MC inokuliert und bei 7, 10, 15, 20, 25, 30 und 37 °C gelagert. Die Vermehrungskurven wurden unter Verwendung von Baranyi's DMFit erstellt, wodurch R²-Werte von über 0,98 für die Primärmodelle erzielt...
Der Stamm Salmonella Enteritidis SE86 wurde als Hauptverursacher der Salmonellose in Rio Grande do Sul identifiziert, wobei hausgemachte Mayonnaise (M...
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cena:
223,20 |
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Modélisation mathématique de la multiplication de Salmonella dans la mayonnaise
ISBN: 9786209171499 / Francuski / Miękka / 2025 / 92 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. La souche Salmonella Enteritidis SE86 a été identifiée comme la principale responsable de la salmonellose dans l'État du Rio Grande do Sul, et le principal aliment impliqué est la mayonnaise maison (MC). Ainsi, cette étude visait à modéliser la multiplication de SE86 dans la MC et à étudier les pratiques de préparation, de stockage et de consommation de la MC dans l'État du Rio Grande do Sul. SE86 a été inoculée dans la MC et stockée à 7, 10, 15, 20, 25, 30 et 37 °C. Les courbes de multiplication ont été construites à l'aide du DMFit de Baranyi, générant des valeurs de...
La souche Salmonella Enteritidis SE86 a été identifiée comme la principale responsable de la salmonellose dans l'État du Rio Grande do Sul, et le ...
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cena:
223,20 |
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Mathematical Modeling of Salmonella Multiplication in Mayonnaise
ISBN: 9786209184291 / Angielski / Miękka / 2025 / 88 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. The Salmonella Enteritidis SE86 strain has been identified as the main cause of salmonellosis in Rio Grande do Sul, and the main food involved has been homemade mayonnaise (HM). Thus, this study aimed to model the multiplication of SE86 in HM and study the practices of preparation, storage, and consumption of HM in RS. SE86 was inoculated into HM and stored at 7, 10, 15, 20, 25, 30, and 37°C. Multiplication curves were constructed using Baranyi's DMFit, generating R² values greater than 0.98 for the primary models. The secondary model was performed using Ratkowsky's equation, obtaining R²...
The Salmonella Enteritidis SE86 strain has been identified as the main cause of salmonellosis in Rio Grande do Sul, and the main food involved has bee...
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cena:
223,20 |
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Essential Oils in Food Processing: Chemistry, Safety and Applications
ISBN: 9781119149347 / Angielski / Twarda / 2017 / 392 str. Termin realizacji zamówienia: ok. 30 dni roboczych. |
cena:
886,48 |
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