Fourier Transform Infrared Spectroscopy in Food Microbiology [electronic resource] / by Avelino Alvarez-Ordóñez, Miguel Prieto.
By: Alvarez-Ordóñez, Avelino [author.].
Contributor(s): Prieto, Miguel [author.] | SpringerLink (Online service).
Material type:
BookSeries: SpringerBriefs in Food, Health, and Nutrition: Publisher: Boston, MA : Springer US : Imprint: Springer, 2012Description: VI, 55 p. 9 illus., 8 illus. in color. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781461438137.Subject(s): Chemistry | Spectroscopy | Microbiology | Food science | Chemistry | Food Science | Spectroscopy/Spectrometry | Applied MicrobiologyDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
In:
Springer eBooksSummary: None
1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References.
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1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References.
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