Loading...

Modern food microbiology

Food Microbiology, an applied branch of microbiology, is an alive science directly related to human health and longevity having ample job opportunities for food microbiologists. It can be defined as the study of microorganisms and food in relation to food contamination, food spoilage, food poisoning...

Full description

Bibliographic Details
Main Author: Aneja, K. R.
Format: Printed Book
Language:English
Published: New Delhi : Medtech , 2018.
LEADER 02413nam a22001697a 4500
008 191003b ||||| |||| 00| 0 eng d
999 |c 343976  |d 343976 
020 |a 9789386800022 
082 |a 664 
100 |a Aneja, K. R. 
245 |a Modern food microbiology  |c K. R. Aneja 
260 |a New Delhi :  |b Medtech ,  |c 2018. 
300 |a 648 p. 
520 |a Food Microbiology, an applied branch of microbiology, is an alive science directly related to human health and longevity having ample job opportunities for food microbiologists. It can be defined as the study of microorganisms and food in relation to food contamination, food spoilage, food poisoning, food preservation, food bio processing and food legislation. Modern Food Microbiology is a clearly written textbook with the student in mind belonging to food science, microbiology, biotechnology, public health, nutrition, and dietetics, and veterinary science. The summary and multiple choice questions at the end of each chapter are very useful for a quick revision and recapitulation by the students.  |b This book contains 19 chapters discussing all aspects of food microbiology such as: • Scope and historical development of food microbiology • Characteristics and sources of microorganisms in food • Intrinsic and extrinsic factors influencing the microbial growth in food and hurdle concept • Microbial spoilage of specific foods • Methods to detect and identify food borne organisms—bacteria, fungi, protozoa, helminths and prions • Intoxication, infections, toxicoinfections and mycelisms • Fermented food products, probiotics and edible mushrooms • Preservation of foods by microbial control/removal, and combination of methods • Predictive modelling, hazard analysis critical control points and regulatory agencies. This book will serve as a useful text for the undergraduate, postgraduate students in the biological sciences, microbiology, biotechnology and food science as well as a valuable reference for researchers, teachers, industrialists and professionals in food microbiology or food safety. 
942 |c BK 
952 |0 0  |1 0  |2 ddc  |4 0  |6 664_000000000000000_ANE_M  |7 0  |9 395330  |a LIF  |b LIF  |c ST1  |d 2019-09-27  |e Bookshop / Calicut Books  |g 428.40  |i 2888  |l 0  |o 664 ANE/M  |p LIF2888  |r 2020-01-23  |w 2019-10-03  |y REF 
952 |0 0  |1 0  |2 ddc  |4 0  |6 664_000000000000000_ANE_M  |7 0  |9 402135  |a SHS  |b SHS  |c ST1  |d 2020-02-11  |g 428.40  |i 3738  |l 0  |o 664 ANE/M  |p SHS3738  |r 2020-02-11  |y BK