skip to content
Molecular techniques in the microbial ecology of fermented foods Preview this item
ClosePreview this item
Checking...

Molecular techniques in the microbial ecology of fermented foods

Author: Luca Cocolin; Danilo Ercolini
Publisher: New York : Springer, ©2008.
Series: Food microbiology and food safety series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Molecular Techniques in the Microbial Ecology of Fermented Foods provides the latest finding in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying most food eocystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Aufsatzsammlung
Electronic books
Additional Physical Format: Online version:
Molecular techniques in the microbial ecology of fermented foods.
New York : Springer, ©2008
(DLC) 2007936620
(OCoLC)233971436
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Luca Cocolin; Danilo Ercolini
ISBN: 9780387745190 038774519X
OCLC Number: 173498961
Description: xi, 280 pages : illustrations ; 25 cm.
Contents: Molecular techniques in food fermentation: principles and applications / Giorgio Giraffa, Domenico Carminati --
Dairy products / Salvatore Coppola, Giuseppe Blaiotta, Danilo Ercolini --
Fermented meat products / Kalliopi Rantsiou, Luca Cocolin --
Sourdough fermentations / Rudi F. Vogel, Matthias A. Ehrmann --
Vegetable fermentations / Hikmate Abriouel [and others] --
Wine fermentation / David A. Mills [and others] --
Beer production / Giuseppe Comi, Marisa Manzano --
Other fermentations / Christèle Humblot, Jean-Pierre Guyot --
Probiotics: lessons learned from nucleic acid-based analysis of bowel communities / Rodrigo Bibiloni, Christophe Lay, Gerald W. Tannock --
Bioinformatics for DNA sequence-based microbiota analyses / Knut Rudi --
Role of bacterial 'omics' in food fermentation / Monique Zagorec [and others].
Series Title: Food microbiology and food safety series.
Responsibility: Luca Cocolin, Danilo Ercolini, editors.

Abstract:

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/173498961> # Molecular techniques in the microbial ecology of fermented foods
    a schema:Book, schema:CreativeWork ;
   library:oclcnum "173498961" ;
   library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/technology_&_engineering_food_science> ; # TECHNOLOGY & ENGINEERING--Food Science
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/lebensmittel> ; # Lebensmittel
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/science_des_materiaux> ; # Science des matériaux
   schema:about <http://dewey.info/class/664.024/e22/> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/fermentation> ; # Fermentation
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/lebensmittelmikrobiologie> ; # Lebensmittelmikrobiologie
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/chimie> ; # Chimie
   schema:about <http://experiment.worldcat.org/entity/work/data/1039156908#Topic/fermented_foods_microbiology> ; # Fermented foods--Microbiology
   schema:bookFormat bgn:PrintBook ;
   schema:contributor <http://viaf.org/viaf/44638928> ; # Danilo Ercolini
   schema:contributor <http://viaf.org/viaf/15107666> ; # Luca Cocolin
   schema:copyrightYear "2008" ;
   schema:datePublished "2008" ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/1039156908> ;
   schema:genre "Aufsatzsammlung"@en ;
   schema:genre "Electronic books"@en ;
   schema:inLanguage "en" ;
   schema:isPartOf <http://experiment.worldcat.org/entity/work/data/1039156908#Series/food_microbiology_and_food_safety_series> ; # Food microbiology and food safety series.
   schema:isSimilarTo <http://www.worldcat.org/oclc/233971436> ;
   schema:name "Molecular techniques in the microbial ecology of fermented foods"@en ;
   schema:productID "173498961" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/173498961#PublicationEvent/new_york_springer_2008> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/1039156908#Agent/springer> ; # Springer
   schema:reviews <http://www.worldcat.org/title/-/oclc/173498961#Review/397622968> ;
   schema:url <http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=016461241&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA> ;
   schema:workExample <http://worldcat.org/isbn/9780387745190> ;
   umbel:isLike <http://bnb.data.bl.uk/id/resource/GBA777080> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/173498961> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
   schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/1039156908#Series/food_microbiology_and_food_safety_series> # Food microbiology and food safety series.
    a bgn:PublicationSeries ;
   schema:hasPart <http://www.worldcat.org/oclc/173498961> ; # Molecular techniques in the microbial ecology of fermented foods
   schema:name "Food microbiology and food safety series." ;
   schema:name "Food microbiology and food safety series" ;
    .

<http://experiment.worldcat.org/entity/work/data/1039156908#Topic/lebensmittelmikrobiologie> # Lebensmittelmikrobiologie
    a schema:Intangible ;
   schema:name "Lebensmittelmikrobiologie"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/1039156908#Topic/science_des_materiaux> # Science des matériaux
    a schema:Intangible ;
   schema:name "Science des matériaux"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/1039156908#Topic/technology_&_engineering_food_science> # TECHNOLOGY & ENGINEERING--Food Science
    a schema:Intangible ;
   schema:name "TECHNOLOGY & ENGINEERING--Food Science"@en ;
    .

<http://viaf.org/viaf/15107666> # Luca Cocolin
    a schema:Person ;
   schema:familyName "Cocolin" ;
   schema:givenName "Luca" ;
   schema:name "Luca Cocolin" ;
    .

<http://viaf.org/viaf/44638928> # Danilo Ercolini
    a schema:Person ;
   schema:familyName "Ercolini" ;
   schema:givenName "Danilo" ;
   schema:name "Danilo Ercolini" ;
    .

<http://worldcat.org/isbn/9780387745190>
    a schema:ProductModel ;
   schema:isbn "038774519X" ;
   schema:isbn "9780387745190" ;
    .

<http://www.worldcat.org/oclc/233971436>
    a schema:CreativeWork ;
   rdfs:label "Molecular techniques in the microbial ecology of fermented foods." ;
   schema:description "Online version:" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/173498961> ; # Molecular techniques in the microbial ecology of fermented foods
    .

<http://www.worldcat.org/title/-/oclc/173498961#Review/397622968>
    a schema:Review ;
   schema:itemReviewed <http://www.worldcat.org/oclc/173498961> ; # Molecular techniques in the microbial ecology of fermented foods
   schema:reviewBody ""Molecular Techniques in the Microbial Ecology of Fermented Foods provides the latest finding in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying most food eocystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbiological ecology of fermented foods."--Jacket." ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.