Track My Order
Help Centre
Likes
My Wish ListsLogin / Join
Booktopia
Australia's local bookstore
Get Free Shipping on orders over $79
Fourier Transform Infrared Spectroscopy in Food Microbiology : Chemistry and Material Science (R0) - Avelino Alvarez-Ordóñez

Fourier Transform Infrared Spectroscopy in Food Microbiology

By: Avelino Alvarez-Ordóñez, Miguel Prieto

eText | 2 June 2012

At a Glance

eText

$84.99

or 4 interest-free payments of $21.25 with

 or 

Instant online reading in your Booktopia eTextbook Library *

Why choose an eTextbook?

Instant Access *

Purchase and read your book immediately

Read Aloud

Listen and follow along as Bookshelf reads to you

Study Tools

Built-in study tools like highlights and more

* eTextbooks are not downloadable to your eReader or an app and can be accessed via web browsers only. You must be connected to the internet and have no technical issues with your device or browser that could prevent the eTextbook from operating.

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.

on
Desktop
Tablet
Mobile

You Can Find This eBook In

Non-FictionEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage TechnologyScienceChemistryAnalytical ChemistrySpectrum AnalysisBiochemical EngineeringBiotechnologyBiology, Life Sciences
Microbiology excluding MedicalPhysical Chemistry

More in Food & Beverage Technology

Artificial Intelligence and Food Science - Rana Muhammad Aadil

eBOOK

Artificial Intelligence and Food Science

eBook

RRP $158.14

$142.99

10%
OFF

This product is categorised by