Includes bibliographical references.
|Statement||edited by John Hawthorn and E. J. Rolfe.|
|Series||Recent advances in food science -- v. 4|
|The Physical Object|
|Pagination||458 p. :|
|Number of Pages||458|
Low Temperature Biology of Foodstuffs: Recent Advances in Food Science Paperback – Febru by John Hawthorn (Editor) See all 2 formats and editions Hide other formats and editions. Price New from Used from Format: Paperback. Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus. Genre/Form: Electronic books: Additional Physical Format: Print version: NATO Advanced Study Institute. Low temperature biology of foodstuffs. Oxford: Pergamon Press,
Low Temperature Biology of Foodstuffs. Borrow eBooks, audiobooks, and videos from thousands of public libraries worldwide. Low temperature is a major environmental constraint impacting insect geographic distribution and seasonal activity. This book explores the physiological and molecular mechanisms that allow insects to cope with a cold environment, places these responses in an evolutionary and ecological context, and discusses their practical applications in cryopreservation and pest management.5/5(1). Low Temperature Biology of Insects In many ways this volume has its origin in our earlier book, Insects at Low Tem-perature, published in But, it’s not exactly a revision, because the earlier Readers are introduced to the fundamentals of low-temperature insect biology inChapter1(Lee. Low temperature is a major environmental constraint impacting the geographic distribution and seasonal activity patterns of insects. Written for academic researchers in environmental physiology and entomology, Low Temperature Biology of Insects explores the physiological and molecular mechanisms that enable insects to cope with a cold.
According to temperature, microorganisms can be placed into one of three broad groups: Psychrotrophs: optimum growth temperatures 20 to 30° capable of growth at temperatures less than 7° C. Psychrotrophic organisms are specifically important in the spoilage of refrigerated dairy products. Mesophiles: optimum growth temperatures 30 to 40° C; do not grow at refrigeration temperatures. Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel and have a clear connection to the microbiology of foods or food. In the future, the range of products may be increased by coupling moderate pressure with a heat treatment equivalent to pasteurization. In one trial, shelf stable, low acid foods were produced by combining a pressure of just MPa with heating at temperatures of °C. This book will add to the scientific knowledge of the readers on the molecular aspects of plants. This book will help to strengthen the scientific background of the readers on plants and deliver the message regarding plants for the future, in food security, health, industry, and other areas. Author(s): Hany El .