1st Edition
Novel Food Preservation and Microbial Assessment Techniques
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
Preface
Modern Preservation Methods
High Pressure Microbial Inactivation: Modelling and its Features Shigenobu Koseki and Kazutaka Yamamoto
Implementation of Microbially Safe Foods with Pulsed Electric Fields Mansel W. Griffi ths and Markus Walkling-Ribeiro
Applications and Modeling Aspects of UV and Pulsed UV-Light for Food Decontamination Nene M. Keklik and Ali Demirci
Ultrasound Processing for Food Safety and Preservation Daniela A. Abela, David Millan Sango, Anna McElhatton and Vasilis P. Valdramidis
Ozone: A Novel Microbial Inactivation Process S. Patil, P.J. Cullen and P. Bourke
Nonthermal Plasma Technology for Decontamination of Foods N.N. Misra, Lu Han, B.K. Tiwari, Paula Bourke and P.J. Cullen
Novel Approach to Control Pathogenic and Harmful Microorganisms in Nonthermal Way: Photosensitization Zivile Luksiene
Encapsulation and Delivery of Antimicrobial Compounds Atul Kumar Singh, Preetam Sarkar, Srinivas Janaswamy, Yuan Yao and Arun Kumar Bhunia
Application of Edible Films and Coatings on Food Anastasia E. Kapetanakou, Stavros G. Manios and Panagiotis N. Skandamis
Modern Techniques in Food Microbiology
Old Targets, New Weapons: Food Microbial Communities Revealed With Molecular Tools
Aspasia Nisiotou, Foteini F. Parlapani, Konstantinos A. Kormas and Ioannis S. Boziaris
The Use of qPCR-based Methods to Identify and Quantify Food Spoilage Microorganisms Daniel M. Linares, Beatriz del Rio, Begoña Redruello, María Fernández, María Cruz Martín, Victor Ladero and Miguel A. Alvarez
Advances in the Detection of Food-borne Pathogens Using Molecular Methods Luca Cocolin and Kalliopi Rantsiou
MALDI-TOF Mass Spectrometry, a Rapid and Reliable Method for the Identifi cation of Bacterial Species in Food-Microbiology Laboratories M. Quintela-Baluja, K. Böhme, I.C. Fernández-No, M.E. Alnakip, S. Caamaño, J. Barros-Velázquez and Pilar Calo-Mata
Monitoring Microbial Spoilage of Foods by Vibrational Spectroscopy (FT-IR & Raman) Anthoula A. Argyri, Efstathios Z. Panagou and George–John Nychas
The Potential of Hyperspectral Imaging for Monitoring Microbial Activity in Foods Aoife A. Gowen, Edurne Gaston and Vasilis Valdramidis
Index
Color Plate Section
Biography
Ioannis S. Boziaris