Introduction to food microbiology /
Published by : Larsen and Keller Education, (New York, NY : ) Physical details: viii, 211 pages : col. illus. ; 27 cm. ISBN:9781641722223. Year: 2023| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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ASCOT Library - Zabali Campus Reference | Reference | Ref 664.001 B93i 2023. (Browse shelf) | Available | Ref6640004684 |
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| Ref 658.404 C76c 2023 Construction project organising / | Ref 658.404 P54p 2022 PMP: project management professional all-in-one exam guide / | Ref 658.421 Al53e 2023 04654 Entrepreneurship / by Kathleen Allen. | Ref 664.001 B93i 2023. Introduction to food microbiology / | Ref 664.07 M61f 2022 04631 Food chemistry: a laboratory manual / | Ref 690.01 F15c 2022 04587 Construction pathways / | Ref 690.8 H97r 2020 Residential construction academy : basic principles for construction / |
Includes bibliographical references and index.
Chapter 1. What is food microbiology? --
Chapter 2. Fermentation --
Chapter 3. Microbes in food and beverages --
Chapter 4. Probiotics --
Chapter 5. Foodborne pathogens --
Chapter 6. Food preservation and safety.
"The study of microorganisms that create or contaminate food is known as food microbiology. It is primarily the study of microorganisms that cause food spoilage and pathogens that can cause disease. The possibility of food getting spoilt becomes higher if it is improperly cooked or stored. Food items that are used to produce fermented foods such as cheese, yogurt, beer, wine, bread, and others also get spoilt soon. Various pathogens such as bacteria and viruses are directly transmitted through food. Proper preparation of food, including proper cooking, reduces most pathogens. Many biopolymers which are used in the food industry, are synthesized using microbes. The book aims to shed light on some of the unexplored aspects of food microbiology. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This book is a complete source of knowledge on the present status of this important field." -- Provided by publisher
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