rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Fourier Transform Infrared Spectroscopy in Food Microbiology
  name:
    name part: Alvarez-Ordóñez, Avelino.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Prieto, Miguel.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VI, 55 p. 9 illus., 8 illus. in color. online resource.
  abstract: Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.
  table of contents: 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.
  note: by Avelino Alvarez-Ordóñez, Miguel Prieto.
  subject:
    topic: Chemistry
  subject:
    topic: Spectroscopy
  subject:
    topic: Microbiology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Spectroscopy/Spectrometry
  subject:
    topic: Applied Microbiology
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Food, Health, and Nutrition
  identifier: 9781461438137
  identifier: http://dx.doi.org/10.1007/978-1-4614-3813-7
  record info:
    record creation date: 120601
    record change date: 20151109101622.0
    record identifier: 978-1-4614-3813-7