Produktbild: Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation Volume 10

Fr. 179.00

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

24.10.2017

Herausgeber

Alexandru Mihai Grumezescu + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

514

Maße (L/B/H)

23.4/19/2.4 cm

Gewicht

950 g

Sprache

Englisch

ISBN

978-0-12-811515-2

Beschreibung

Portrait

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

24.10.2017

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

514

Maße (L/B/H)

23.4/19/2.4 cm

Gewicht

950 g

Sprache

Englisch

ISBN

978-0-12-811515-2

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Microbial Contamination and Food Degradation
  • 1. Food Products and Food contamination
    2. Microbial contamination, prevention and early detection in food industry
    3. Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance
    4. Quorum sensing as a mechanism of microbial control and food safety
    5. Food Degradation and Food-borne Diseases: A Microbial Approach
    6. Fresh cut fruits: microbial degradation and preservation
    7. Occurrence of natural toxins in seafood
    8. Biopreservatives as agents to prevent food spoilage
    9. Wine microbial spoilage: advances in defects remediation
    10. Near Infrared spectral informative indicators for meat and dairy products bacterial contamination and freshness evaluation
    11. Use of bacterial growth curve for assessing risk of microbiological pathogens in food products
    12. Biosensors and express control of bacterial contamination of different environmental objects
    13. Mycotoxins in Foods: Mycotoxicoses, Detection and Management
    14. Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens
    15. Antimicrobial and antioxidant properties of essential oils in food systems - An overview