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Condizione: New. pp. 296.

Condizione: New. pp. 296 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: New. In.

Condizione: Used. pp. 296.

Condizione: New. In.

Condizione: New. pp. xii + 284 Softcover reprint of hardcover 1st ed. 2008 edition.

Hardcover. Condizione: Like New. Like New. book.

Taschenbuch. Condizione: Neu. Molecular Techniques in the Microbial Ecology of Fermented Foods | Luca Cocolin (u. a.) | Taschenbuch | Food Microbiology and Food Safety | xii | Englisch | 2010 | Springer | EAN 9781441925602 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the 'detectomics' era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the 'detectomics' era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.

Paperback. Condizione: Brand New. 284 pages. 9.00x6.00x0.66 inches. In Stock.

Condizione: new. Questo è un articolo print on demand.

Condizione: new. Questo è un articolo print on demand.

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view. 292 pp. Englisch.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presents insights into microbial ecology of fermented foodsDiscuss the applications of molecular methods in relation to studying fermentationWith the application of new analytical techniques, the field of food fermentation has grown in .

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presents insights into microbial ecology of fermented foodsDiscuss the applications of molecular methods in relation to studying fermentationWith the application of new analytical techniques, the field of food fermentation has grown in .

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view. 280 pp. Englisch.

Condizione: New. PRINT ON DEMAND pp. xii + 284.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the ¿detectomics¿ era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 292 pp. Englisch.

Condizione: New. Print on Demand pp. xii + 284 23 Illus.