| 000 | 05594nam a2200397 a 4500 | ||
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| 003 | CHAP | ||
| 005 | 20230516120514.0 | ||
| 007 | ta | ||
| 008 | 230512s2018 -usado|fr|||| 001 0 spa d | ||
| 020 | _a9781119114802 | ||
| 040 |
_amxchpua _cCHAP _erda |
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| 050 | 1 | 0 |
_aQR121 _b.M53 2018 |
| 082 | 0 | 0 |
_a637.127 _bM53 2018 _220 |
| 245 | 1 | 0 |
_aMicrobiology in dairy processing : _b challenges and opportunities / _ceditor Palmiro Poltronieri |
| 250 | _a1a edición | ||
| 264 |
_aHoboken, NJ : _bJohn Wiley & Sons, _c2018 |
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| 300 |
_axxii, 321 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _asin medio _bn |
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| 338 |
_2rdacarrier _avolumen _bnc |
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| 490 | 1 | _aIFT Press Series (Wiley) | |
| 504 | _aIncluye bibliografías | ||
| 505 |
_aList of contributors --
Foreword --
Preface --
Acknowledgements -- _t1 Milk fat components and milk quality / _rIolanda Altomonte, Federica Salari and Mina Martini -- _t2 Spore-forming bacteria in dairy products / _rSonia Garde Lopez Brea, Natalia Gomez Torres and Marta Avila Arribas -- _t3 Psychrotrophic bacteria / _rMilena Brasca, Marilu Decimo, Stefano Morandi, Solimar Goncalves Machado, Francois Bagliniere and Maria Cristina Dantas Vanetti -- _t4 Stabilization of milk quality by heat treatments / _rPalmiro Poltronieri and Franca Rossi _t5 Genomics of LAB and dairy-associated species / _rPalmiro Poltronieri, Franca Rossi, Cesare Camma, Francesco Pomilio and Cinzia Randazzo -- _t6 Metabolism and biochemistry of LAB and dairy-associated species / _rPalmiro Poltronieri, Giovanna Battelli and Nicoletta Pasqualina Mangia -- _t7 Growth needs and culture media for LAB and dairy-associated species / _rGiuseppe Blaiotta, Maria Aponte and Palmiro Poltronieri _t8 LAB species and strain identification / _rCinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde and Cinzia Caggia -- _t9 LAB strains with bacteriocin synthesis genes and their applications / _rLorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio and Franca Rossi -- _t10 Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products / _rPaola Dolci and Luca Cocolin -- _t11 Milk Fat: stability, separation and technological transformation / _rGianluigi Scolari -- _t12 Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications / _rDiego Mora, Fabio Dal Bello and Stefania Arioli -- _t13 Lactic acid bacteria bacteriophages in dairy products: problems and solutions / _rGiorgio Giraffa, Miriam Zago and Domenico Carminati -- _t14 Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products / _rTiziana Silvetti, Stefano Morandi and Milena Brasca -- _t15 Dairy technologies in yogurt production / _rPanagiotis Sfakianakis and Constantina Tzia -- _t16 Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products / _rMaria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin and Palmiro Poltronieri -- _tReferences -- _tIndex |
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| 520 | 2 | _aAn authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products.Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions.In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource:Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese typesWritten for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students. | |
| 650 | 1 | 3 |
_9144094 _aMicrobiología alimentaria |
| 650 | 1 | 3 |
_9152329 _aTecnología lechera |
| 650 | 1 | 3 |
_9141838 _aComposición de la leche |
| 650 | 1 | 3 |
_9141837 _aAnálisis de la leche |
| 650 | 1 | 3 |
_9147891 _aFood microbiology |
| 650 | 1 | 3 |
_9161553 _aDairy technology |
| 650 | 1 | 3 |
_9175830 _aMilk composition |
| 650 | 1 | 3 |
_9157503 _aMilk analysis |
| 700 | 1 |
_9187005 _aPoltronieri, Palmiro _eeditor |
|
| 830 |
_9154949 _aIFT Press Series (Wiley) |
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| 942 |
_2ddc _cLibro |
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| 999 |
_c218735 _d218735 |
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