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Insights Into the Role of Microorganisms on Food Quality and Food Safety
The dynamics of growth, survival and biochemical activity of microorganisms in the food matrix are the result of stress reactions in response to the changes in the physical and chemical conditions in the food microenvironment. The microorganisms colonize the food matrix and grow into spatial heterogeneity with in situ cell-to-cell ecological interactions, which often happen during food processing and preservation. Ecological approaches to studying the evolution of microbial flora would be beneficial and recommended for better comprehending the microbiological processes involved in food processing, ripening, and preservation, improving microbiological safety, and evaluating the effective comp...
Atomic Force Microscopy in Molecular and Cell Biology
The book addresses new achievements in AFM instruments – e.g. higher speed and higher resolution – and how AFM is being combined with other new methods like NSOM, STED, STORM, PALM, and Raman. This book explores the latest advances in atomic force microscopy and related techniques in molecular and cell biology. Atomic force microscopy (AFM) can be used to detect the superstructures of the cell membrane, cell morphology, cell skeletons and their mechanical properties. Opening up new fields of in-situ dynamic study for living cells, enzymatic reactions, fibril growth and biomedical research, these combined techniques will yield valuable new insights into molecule and cell biology. This book offers a valuable resource for students and researchers in the fields of biochemistry, cell research and chemistry etc.
Fundamentals and Application of Atomic Force Microscopy for Food Research
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource. - Describes the application of AFM for food research - Covers applications of AFM for different types of food substances - Addresses future uses and perspectives of AFM for the development of food nanotechnology
