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Series : Food Microbiology and Food Safety

Molecular Techniques in the Microbial Ecology of Fermented Foods

Molecular Techniques in the Microbial Ecology of Fermented Foods
Author
Cocolin, Luca (EDT)/ Ercolini, Danilo (EDT) 
Publisher
Springer-Verlag 
Publication Date
Dec, 2007 
ISBN
038774519X or 9780387745190
HARDCOVER 
284 Pages
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¥ 24,243 (tax included)

Description

With the application of new analytical techniques, the field of food fermentation has grown over last few years. Because of this, the approach to study bacteria in food has changed. Consequently new information is available on the structure and dynamics of microbial populations during fermented food production. Molecular Techniques in the Microbial Ecology of Fermented Foods provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Contents

Contributing Authors. Preface and Acknowledgments. List of Abbreviations.
Part I: General Information. 1. Introduction to Food Analysis; S.S. Nielsen. 2. United States Government Regulations and International Standards Related to Food Analysis; S.S. Nielsen. 3. Nutrition Labeling; S.S. Nielsen, L.E. Metzger. 4. Evaluation of Analytical Data; J.S. Smith. 5. Sampling and Sample Preparation; A. Proctor, J.-F. Meullenet.
Part II: Compositional Analysis of Foods. 6. Moisture and Total Solids Analysis; R.L. Bradley Jr. 7. Ash Analysis; L.H. Harbers, S.S. Nielsen. 8. Crude Fat Analysis; D.B. Min. 9. Protein Analysis; S.K.C. Chang. 10. Carbohydrate Analysis; J.N. BeMiller. 11. Vitamin Analyis; R.R. Eitenmiller, W.O. Landen Jr. 12. Mineral Analysis; C.E. Carpenter, D.G. Hendricks.
Part III: Chemical Properties and Characteristics of Foods. 13. pH and Titratable Acidity; G.D. Sadler, P.A. Murphy. 14. Fat Characterization; O.A. Pike. 15. Protein Separation and Characterization Procedures; D.M. Smith. 16. Application of Enzymes in Food Analysis; J.R. Powers. 17. Immunoassays; P. Sporns. 18. Agricultural Biotechnology (GMO) Methods of Analysis; A.R. Bridges, et al. 19. Analysis of Pesticide, Mycotoxin, and Drug Residues in Foods; W.D. Marshall. 20. Analysis for Extraneous Matter; J.R. Pedersen. 21. Determination of Oxygen Demand; Yong D. Hang.
Part IV: Spectroscopy. 22. Basic Principles of Spectroscopy; M.H. Penner. 23. Ultraviolet, Visible, and Fluorescence Spectroscopy; M.H. Penner. 24. Infrared Spectroscopy; R.L. Wehling. 25. Atomic Absorption and Emission Spectroscopy; D.D. Miller, M.A. Rutzke. 26. Spectrometry; J.S. Smith, R.A. Thakur.
Part V: Chromatography. 27. Basic Principles of Chromatography; M.A. Rounds, S.S. Nielsen. 28. High Performance Liquid Chromatography; M.A. Rounds, J.F. Gregory III. 29. Gas Chromatography; G.A. Reineccius.
Part VI: Physical Properties of Foods. 30. Rheological Principles for Food Analysis; C.R. Daubert, E.A. Foegeding. 31. Thermal Analysis; T.W. Schenz. 32. Color Analysis; F.J. Francis.
Index.

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