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Chapter 3: Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress3.1 Use of FT-IR Spectroscopy for the Assessment of the Mechanisms of Microbial Inactivation by Food Processing Technologies and Antimicrobial Compounds; 3.2 FT-IR Spectroscopy as a Tool for Monitoring the Membrane Properties of Foodborne Microorganisms in Changing Environments; 3.3 Detection of Stress-Injured Microorganisms in Food-Related Environments by FT-IR Spectroscopy; 3.4 Use of FT-IR Spectroscopy for the Study of Microbial Tolerance Responses, 3.5 Applications of FT-IR Spectroscopy for the Study of Spore CompositionChapter 4: Fourier Transform Infrared Spectroscopic Methods for Microbial Ecology; 4.1 Assessment of Dynamic Changes in Microbial Populations by FT-IR Spectroscopy; 4.2 Use of FT-IR Spectroscopy to Identify and Quantify Microorganisms in Binary Mixed Cultures; 4.3 Use of FT-IR Spectroscopy to Detect Food Spoilage due to Microbial Activity; Chapter 5: Conclusions and Future Prospects; Acknowledgments; References; Index;, Fourier Transform Infrared Spectroscopy in Food Microbiology; Contents; Chapter 1: Technical and Methodological Aspects of Fourier Transform Infrared Spectroscopy in Food Microbiology Research; 1.1 IR Frequency Range and Spectral Windows; 1.2 Spectrometer Technology and Spectroscopic Methods; 1.3 IR Spectra as a Molecular Fingerprint; 1.4 Sample Preparation; 1.5 Data Processing and Assessment Approaches; 1.6 Databases; 1.7 Advantages and Disadvantages of FT-IR Spectroscopy; Chapter 2: Fourier Transform Infrared Spectroscopy to Assist in Taxonomy and Identi fi cation of Foodborne Microorganisms, 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. |
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Alvarez-Ordóñez, Avelino (DE-627)1437691455 (DE-576)367691450 aut, Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez, Miguel Prieto, Boston, MA Springer US 2012, Online-Ressource (VI, 55 p. 9 illus., 8 illus. in color, digital), Text txt rdacontent, Computermedien c rdamedia, Online-Ressource cr rdacarrier, SpringerBriefs in Food, Health, and Nutrition, SpringerLink Bücher, Description based upon print version of record, Chapter 3: Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress3.1 Use of FT-IR Spectroscopy for the Assessment of the Mechanisms of Microbial Inactivation by Food Processing Technologies and Antimicrobial Compounds; 3.2 FT-IR Spectroscopy as a Tool for Monitoring the Membrane Properties of Foodborne Microorganisms in Changing Environments; 3.3 Detection of Stress-Injured Microorganisms in Food-Related Environments by FT-IR Spectroscopy; 3.4 Use of FT-IR Spectroscopy for the Study of Microbial Tolerance Responses, 3.5 Applications of FT-IR Spectroscopy for the Study of Spore CompositionChapter 4: Fourier Transform Infrared Spectroscopic Methods for Microbial Ecology; 4.1 Assessment of Dynamic Changes in Microbial Populations by FT-IR Spectroscopy; 4.2 Use of FT-IR Spectroscopy to Identify and Quantify Microorganisms in Binary Mixed Cultures; 4.3 Use of FT-IR Spectroscopy to Detect Food Spoilage due to Microbial Activity; Chapter 5: Conclusions and Future Prospects; Acknowledgments; References; Index;, Fourier Transform Infrared Spectroscopy in Food Microbiology; Contents; Chapter 1: Technical and Methodological Aspects of Fourier Transform Infrared Spectroscopy in Food Microbiology Research; 1.1 IR Frequency Range and Spectral Windows; 1.2 Spectrometer Technology and Spectroscopic Methods; 1.3 IR Spectra as a Molecular Fingerprint; 1.4 Sample Preparation; 1.5 Data Processing and Assessment Approaches; 1.6 Databases; 1.7 Advantages and Disadvantages of FT-IR Spectroscopy; Chapter 2: Fourier Transform Infrared Spectroscopy to Assist in Taxonomy and Identi fi cation of Foodborne Microorganisms, 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., Spectroscopy, Microbiology, Food science, Chemistry, s (DE-588)4135416-3 (DE-627)104649135 (DE-576)209660554 FT-IR-Spektroskopie gnd, (DE-627), Prieto, Miguel oth, 9781461438120, Buchausg. u.d.T. Alvarez-Ordóñez, Avelino Fourier transform infrared spectroscopy in food microbiology New York, NY : Springer, 2012 VI, 55 S. (DE-627)1617066893 (DE-576)366213423 9781461438120, https://doi.org/10.1007/978-1-4614-3813-7 Verlag Volltext, http://dx.doi.org/10.1007/978-1-4614-3813-7 Resolving-System lizenzpflichtig Volltext, https://swbplus.bsz-bw.de/bsz36768585xcov.jpg V:DE-576 X:springer image/jpeg 20130327143745 Cover, (DE-627)718775821, http://dx.doi.org/10.1007/978-1-4614-3813-7 DE-Ch1, DE-Ch1 epn:334998388X 2012-07-04T16:23:15Z, DE-105 epn:3349983901 2018-03-13T10:51:55Z, http://dx.doi.org/10.1007/978-1-4614-3813-7 Zum Online-Dokument DE-Zi4, DE-Zi4 epn:3349983928 2012-07-04T16:23:15Z, http://dx.doi.org/10.1007/978-1-4614-3813-7 DE-520, DE-520 epn:3349983944 2012-07-04T16:23:15Z |
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Alvarez-Ordóñez, Avelino, Fourier Transform Infrared Spectroscopy in Food Microbiology, Chapter 3: Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress3.1 Use of FT-IR Spectroscopy for the Assessment of the Mechanisms of Microbial Inactivation by Food Processing Technologies and Antimicrobial Compounds; 3.2 FT-IR Spectroscopy as a Tool for Monitoring the Membrane Properties of Foodborne Microorganisms in Changing Environments; 3.3 Detection of Stress-Injured Microorganisms in Food-Related Environments by FT-IR Spectroscopy; 3.4 Use of FT-IR Spectroscopy for the Study of Microbial Tolerance Responses, 3.5 Applications of FT-IR Spectroscopy for the Study of Spore CompositionChapter 4: Fourier Transform Infrared Spectroscopic Methods for Microbial Ecology; 4.1 Assessment of Dynamic Changes in Microbial Populations by FT-IR Spectroscopy; 4.2 Use of FT-IR Spectroscopy to Identify and Quantify Microorganisms in Binary Mixed Cultures; 4.3 Use of FT-IR Spectroscopy to Detect Food Spoilage due to Microbial Activity; Chapter 5: Conclusions and Future Prospects; Acknowledgments; References; Index;, Fourier Transform Infrared Spectroscopy in Food Microbiology; Contents; Chapter 1: Technical and Methodological Aspects of Fourier Transform Infrared Spectroscopy in Food Microbiology Research; 1.1 IR Frequency Range and Spectral Windows; 1.2 Spectrometer Technology and Spectroscopic Methods; 1.3 IR Spectra as a Molecular Fingerprint; 1.4 Sample Preparation; 1.5 Data Processing and Assessment Approaches; 1.6 Databases; 1.7 Advantages and Disadvantages of FT-IR Spectroscopy; Chapter 2: Fourier Transform Infrared Spectroscopy to Assist in Taxonomy and Identi fi cation of Foodborne Microorganisms, 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., Spectroscopy, Microbiology, Food science, Chemistry, FT-IR-Spektroskopie |
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36768585X |
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Fourier Transform Infrared Spectroscopy in Food Microbiology |
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Fourier Transform Infrared Spectroscopy in Food Microbiology |
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Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez, Miguel Prieto |
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Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez, Miguel Prieto |
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Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez, Miguel Prieto |
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Fourier Transform Infrared Spectroscopy in Food Microbiology |
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fourier transform infrared spectroscopy in food microbiology |
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Fourier Transform Infrared Spectroscopy in Food Microbiology |
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Spectroscopy, Microbiology, Food science, Chemistry, FT-IR-Spektroskopie |
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Spectroscopy, Microbiology, Food science, Chemistry, FT-IR-Spektroskopie |
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