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- W2408587050 abstract "Molecular techniques are having two main impacts on food science. The first is in changing the way we view the microbial population in foods with the ability to rapidly profile all microorganisms present in a food, including those that we cannot culture. Microorganisms that may have been present in a food at some stage in manufacture and are no longer culturable but may have influenced the quality of the food, can now be identified in the food. The second impact of molecular techniques on food science is in determining food authenticity to avoid some of the problems we have seen recently with consumers being misled over the type of food they are purchasing. Molecular techniques provide us with more information about a food than we have ever had." @default.
- W2408587050 created "2016-06-24" @default.
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- W2408587050 date "2016-01-01" @default.
- W2408587050 modified "2023-09-23" @default.
- W2408587050 title "Molecular Methods for Microbial Analysis in the Food Industry" @default.
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- W2408587050 doi "https://doi.org/10.1016/b978-0-08-100596-5.03397-7" @default.
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