9783030905804 - Stress Responses of Foodborne Pathogens (12 resultados)

Condición: New. In.

Condición: Hervorragend. Zustand: Hervorragend | Seiten: 636 | Sprache: Englisch | Produktart: Bücher | Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stressadaption in foodborne pathogens to ensure maximum consumer safety.This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.

Taschenbuch. Condición: Neu. Stress Responses of Foodborne Pathogens | Tian Ding (u. a.) | Taschenbuch | xiii | Englisch | 2023 | Springer | EAN 9783030905804 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stressadaption in foodborne pathogens to ensure maximum consumer safety.This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.

Paperback. Condición: Brand New. 620 pages. 9.25x6.10x1.28 inches. In Stock.

Condición: New.

Softcover. Condición: gut. 2023. Stress Responses of Foodborne Pathogens In deutscher Sprache. pages.

Condición: new. Questo è un articolo print on demand.

Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Explores the molecular basis of bacterial stress response mechanism during food productionCovers response mechanisms of foodborne pathogens to emerging nonthermal technologiesDiscusses the future prospects for the control of stress adaption.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stressadaption in foodborne pathogens to ensure maximum consumer safety.This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology. 636 pp. Englisch.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health.This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response).Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals.Through this book we also learn about future prospects for the efficient control of stressadaption in foodborne pathogens to ensure maximum consumer safety.This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 636 pp. Englisch.