vijaya ramesh (7 Ergebnisse)

Zustand: New. pp. 406 74 Figures.

Zustand: New. pp. xx + 802.

Paperback. Zustand: As New. New. Contents I. Fundamentals of Food Microbiology 1. The evolution of food microbiology. 2. Food as an ecosystem. 3. A consortium of microorganisms in food. II. Food preservation strategies 4. Introduction. 5. Aseptic packaging. 6. Preservation by high temperature. 7. Low temperature as a preservation agent. 8. Preservation by drying. 9. Irradiation. 10. Preservation of food using chemicals. 11. Microbiology of pressure treated foods. 12. New preservation technologies. 13. Non thermal preservation of foods using combined processing techniques. III. Food spoilage 14. Microbial and biochemical aspects of food spoilage. 15. Physiology of food spoilage organisms. 16. Interactions between food spoilage bacteria. 17. Microbial spoilage of fish. 18. Bacterial spoilage of meat and meat products. 19. Wine spoilage organisms yeasts. 20. Specific spoilage organisms in breweries. 21. Microbial spoilage of cereal and cereal products. 22. Spoilage of milk and dairy products. 23. Food spoilage by moulds. 24. Spoilage of canned foods. 25. Microbiology of food taints. IV. Food poisoning 26. Introduction. 27. Bacterial food poisoning. 28. Food borne viruses. 29. Mycotoxigenic moulds as agents of food poisoning. 30. Algal food poisoning. 31. Food hygiene food regulation and standards. 32. Investigation of an outbreak of food poisoning. V. Microbial food fermentation 33. Introduction. 34. Fermentation in food processing. 35. Role of microorganisms in food fermentation. 36. Dynamics of microbial populations. 37. Organisms important in food fermentation. 38. Examples of lactic acid fermentation. 39. Fermented meat and meat products. 40. Yeast fermentation and its products. 41. Enzymes of lactic acid bacteria in vilification. 42. Products of mixed fermentations. 43. Microbiology of vinegar production. 44. Beer production. 45. Fermented milk products. 46. Microbiology of starter cultures. Glossary. References. Index. Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style the interaction between microbes food and the environment besides tracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentially divided into 5 units giving a detailed account of the various aspects of food as an ecosystem preservation techniques both traditional and advanced importance of microbial degradation and fermentation of food along with the prevalent food borne diseases. The laboratory diagnosis of the food borne pathogens and their isolation identification and characterization would be useful for students researchers and teachers. 802 pp.

Paperback. Zustand: Brand New. 822 pages. 9.21x6.30x1.73 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware.

Zustand: New.

Paperback. Zustand: Brand New. 550 pages. 9.00x6.00 inches. In Stock.