Novel approaches to identify and characterise microorganisms in food industry

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dc.authorid0000-0001-7816-6308
dc.contributor.authorKara, Gamze Nur
dc.contributor.authorGüzel, Mustafa
dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-13T09:09:10Z
dc.date.available2019-05-13T09:09:10Z
dc.date.issued2017
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAs far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs with greater accuracy. Modern technologies such as culture-independent molecular methods have solved existing problems associated with traditional culturing techniques. However, each molecular technique offers some advantages and limitations, and it is not an easy approach to choose appropriate molecular method that may depend on the objective studies and several variables such as time to obtain results, cost, reproducibility, etc. Studies on the development and optimisation of molecular techniques are of great importance in the detection of biological hazards in foodstuffs.
dc.identifier.citationKara, G. N., Güzel, M., Kabak, B. (2017). Novel approaches to identify and characterise microorganisms in food industry. In Modern Tools and Techniques to Understand Microbes (s. 25-43) içinde. Springer, Cham.
dc.identifier.doi10.1007/978-3-319-49197-4_2
dc.identifier.endpage43en_US
dc.identifier.isbn9783319491974; 9783319491950
dc.identifier.scopusqualityN/A
dc.identifier.startpage25en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-319-49197-4_2
dc.identifier.urihttps://hdl.handle.net/11491/2114
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer International Publishing
dc.relation.ispartofModern Tools and Techniques to Understand Microbes
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subject[Belirlenecek]en_US
dc.titleNovel approaches to identify and characterise microorganisms in food industry
dc.typeBook Part

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