東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁 到查詢結果 [ subject:"Industrial Microbiology." ]

切換: 標籤 | MARC模式 | ISBD

Food microbiology laboratory for the...

Shen, Cangliang.

FindBook

Google Book

Amazon

博客來

Food microbiology laboratory for the food science student = a practical approach /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food microbiology laboratory for the food science student/ by Cangliang Shen, Yifan Zhang.
其他題名:	a practical approach /
作者:	Shen, Cangliang.
其他作者:	Zhang, Yifan.
出版者:	Cham :Springer International Publishing : : 2023.,
面頁冊數:	xviii, 160 p. :ill. (some col.), digital ;24 cm.
內容註:	Food Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus.
Contained By:	Springer Nature eBook
標題:	Food - Laboratory manuals. - Microbiology -
電子資源:	https://doi.org/10.1007/978-3-031-26197-8
ISBN:	9783031261978

Food microbiology laboratory for the food science student = a practical approach /
Shen, Cangliang.

Food microbiology laboratory for the food science studenta practical approach /[electronic resource] :by Cangliang Shen, Yifan Zhang. - Second edition. - Cham :Springer International Publishing :2023. - xviii, 160 p. :ill. (some col.), digital ;24 cm.

Food Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus.

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

ISBN: 9783031261978

Standard No.: 10.1007/978-3-031-26197-8doiSubjects--Topical Terms:

916716
Food
--Microbiology--Laboratory manuals.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Food microbiology laboratory for the food science student = a practical approach /
LDR:03460nmm a2200361 a 4500 001 2316751
003 DE-He213
005 20230424103850.0
006 m d
007 cr nn 008maaau
008 230902s2023 sz s 0 eng d
020 $a 9783031261978 $q (electronic bk.)
020 $a 9783031261961 $q (paper)
024 7 $a 10.1007/978-3-031-26197-8 $2 doi
035 $a 978-3-031-26197-8
040 $a GP $c GP
041 0 $a eng
050 4 $a QR115
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
090 $a QR115 $b .S546 2023
100 1 $a Shen, Cangliang. $3 3251429
245 1 0 $a Food microbiology laboratory for the food science student $h [electronic resource] : $b a practical approach / $c by Cangliang Shen, Yifan Zhang.
250 $a Second edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xviii, 160 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Food Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus.
520 $a This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
650 0 $a Food $x Microbiology $v Laboratory manuals. $3 916716
650 1 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Industrial Microbiology. $3 910373
700 1 $a Zhang, Yifan. $3 1902818
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-26197-8
950 $a Biomedical and Life Sciences (SpringerNature-11642)