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OverviewFood microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of worldwide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source. Full Product DetailsAuthor: Ramanathan, N.Publisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 2.10cm , Height: 22.90cm , Length: 15.20cm Weight: 0.550kg ISBN: 9788119103713ISBN 10: 8119103718 Pages: 278 Publication Date: 10 March 2017 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |