語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Stress responses of foodborne pathogens
~
Ding, Tian.
FindBook
Google Book
Amazon
博客來
Stress responses of foodborne pathogens
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Stress responses of foodborne pathogens/ edited by Tian Ding, Xinyu Liao, Jinsong Feng.
其他作者:
Ding, Tian.
出版者:
Cham :Springer International Publishing : : 2022.,
面頁冊數:
xiii, 620 p. :ill. (some col.), digital ;24 cm.
內容註:
Part I: Introduction -- Chapter 1: The importance of understanding the stress response in foodborne pathogens along the food production chain -- Part II: Response of foodborne pathogens to various food processing-related stressors -- Chapter 2: Response of foodborne pathogens to thermal processing -- Chapter 3: Response of foodborne pathogens to cold stress -- Chapter 4: Response of foodborne pathogens to acid stress -- Chapter 5: Response of foodborne pathogens to osmotic stress -- Chapter 6: Response of foodborne pathogens to oxidative stress -- Part III: Response of foodborne pathogens to emerging nonthermal technologies -- Chapter 7: Response of food-borne pathogens to ultrasound -- Chapter 8: Response of foodborne pathogens to high-pressure processing -- Chapter 9: Response of foodborne pathogens to pulse electric fields -- Chapter 10: Response of foodborne pathogens to cold plasma -- Chapter 11: Response of foodborne pathogens to ultraviolet light -- Chapter 12: Response of foodborne pathogens to irradiation -- Chapter 13: Response of foodborne pathogens for phytochemicals -- Part IV: Stress response mechanisms of foodborne pathogens -- Chapter 14: Viable but nonculturable bacteria -- Chapter 15: Persistence phenotype -- Chapter 16: Biofilm formation of food-borne pathogens -- Chapter 17: Bacterial Spores -- Chapter 18: Sublethally injury adaptation -- Chapter 19: Bacterial Programmed Cell Death -- Chapter 20: Cross-protection response -- Chapter 21: In situ analytical tools to resolve stress response mechanisms of foodborne pathogens -- Part V: Concluding remarks and future prospect -- Chapter 22: Control of the stress response of foodborne pathogens.
Contained By:
Springer Nature eBook
標題:
Food - Microbiology. -
電子資源:
https://doi.org/10.1007/978-3-030-90578-1
ISBN:
9783030905781
Stress responses of foodborne pathogens
Stress responses of foodborne pathogens
[electronic resource] /edited by Tian Ding, Xinyu Liao, Jinsong Feng. - Cham :Springer International Publishing :2022. - xiii, 620 p. :ill. (some col.), digital ;24 cm.
Part I: Introduction -- Chapter 1: The importance of understanding the stress response in foodborne pathogens along the food production chain -- Part II: Response of foodborne pathogens to various food processing-related stressors -- Chapter 2: Response of foodborne pathogens to thermal processing -- Chapter 3: Response of foodborne pathogens to cold stress -- Chapter 4: Response of foodborne pathogens to acid stress -- Chapter 5: Response of foodborne pathogens to osmotic stress -- Chapter 6: Response of foodborne pathogens to oxidative stress -- Part III: Response of foodborne pathogens to emerging nonthermal technologies -- Chapter 7: Response of food-borne pathogens to ultrasound -- Chapter 8: Response of foodborne pathogens to high-pressure processing -- Chapter 9: Response of foodborne pathogens to pulse electric fields -- Chapter 10: Response of foodborne pathogens to cold plasma -- Chapter 11: Response of foodborne pathogens to ultraviolet light -- Chapter 12: Response of foodborne pathogens to irradiation -- Chapter 13: Response of foodborne pathogens for phytochemicals -- Part IV: Stress response mechanisms of foodborne pathogens -- Chapter 14: Viable but nonculturable bacteria -- Chapter 15: Persistence phenotype -- Chapter 16: Biofilm formation of food-borne pathogens -- Chapter 17: Bacterial Spores -- Chapter 18: Sublethally injury adaptation -- Chapter 19: Bacterial Programmed Cell Death -- Chapter 20: Cross-protection response -- Chapter 21: In situ analytical tools to resolve stress response mechanisms of foodborne pathogens -- Part V: Concluding remarks and future prospect -- Chapter 22: Control of the stress response of foodborne pathogens.
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 stress adaption 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.
ISBN: 9783030905781
Standard No.: 10.1007/978-3-030-90578-1doiSubjects--Topical Terms:
730455
Food
--Microbiology.
LC Class. No.: QR115 / .S77 2022
Dewey Class. No.: 664.001579
Stress responses of foodborne pathogens
LDR
:03961nmm a2200349 a 4500
001
2299613
003
DE-He213
005
20220422011655.0
006
m d
007
cr nn 008maaau
008
230324s2022 sz s 0 eng d
020
$a
9783030905781
$q
(electronic bk.)
020
$a
9783030905774
$q
(paper)
024
7
$a
10.1007/978-3-030-90578-1
$2
doi
035
$a
978-3-030-90578-1
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
QR115
$b
.S77 2022
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
.S915 2022
245
0 0
$a
Stress responses of foodborne pathogens
$h
[electronic resource] /
$c
edited by Tian Ding, Xinyu Liao, Jinsong Feng.
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2022.
300
$a
xiii, 620 p. :
$b
ill. (some col.), digital ;
$c
24 cm.
505
0
$a
Part I: Introduction -- Chapter 1: The importance of understanding the stress response in foodborne pathogens along the food production chain -- Part II: Response of foodborne pathogens to various food processing-related stressors -- Chapter 2: Response of foodborne pathogens to thermal processing -- Chapter 3: Response of foodborne pathogens to cold stress -- Chapter 4: Response of foodborne pathogens to acid stress -- Chapter 5: Response of foodborne pathogens to osmotic stress -- Chapter 6: Response of foodborne pathogens to oxidative stress -- Part III: Response of foodborne pathogens to emerging nonthermal technologies -- Chapter 7: Response of food-borne pathogens to ultrasound -- Chapter 8: Response of foodborne pathogens to high-pressure processing -- Chapter 9: Response of foodborne pathogens to pulse electric fields -- Chapter 10: Response of foodborne pathogens to cold plasma -- Chapter 11: Response of foodborne pathogens to ultraviolet light -- Chapter 12: Response of foodborne pathogens to irradiation -- Chapter 13: Response of foodborne pathogens for phytochemicals -- Part IV: Stress response mechanisms of foodborne pathogens -- Chapter 14: Viable but nonculturable bacteria -- Chapter 15: Persistence phenotype -- Chapter 16: Biofilm formation of food-borne pathogens -- Chapter 17: Bacterial Spores -- Chapter 18: Sublethally injury adaptation -- Chapter 19: Bacterial Programmed Cell Death -- Chapter 20: Cross-protection response -- Chapter 21: In situ analytical tools to resolve stress response mechanisms of foodborne pathogens -- Part V: Concluding remarks and future prospect -- Chapter 22: Control of the stress response of foodborne pathogens.
520
$a
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 stress adaption 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.
650
0
$a
Food
$x
Microbiology.
$3
730455
650
0
$a
Foodborne diseases.
$3
851282
650
1 4
$a
Food Microbiology.
$3
794709
650
2 4
$a
Food Safety.
$3
2147310
650
2 4
$a
Industrial Microbiology.
$3
910373
650
2 4
$a
Bacteria.
$3
550366
700
1
$a
Ding, Tian.
$3
3384345
700
1
$a
Liao, Xinyu.
$3
3545723
700
1
$a
Feng, Jinsong.
$3
3597263
710
2
$a
SpringerLink (Online service)
$3
836513
773
0
$t
Springer Nature eBook
856
4 0
$u
https://doi.org/10.1007/978-3-030-90578-1
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9441505
電子資源
11.線上閱覽_V
電子書
EB QR115 .S77 2022
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入