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Food microbiology : principles into practice / Osman Erkmen, T. Faruk Bozoglu.

By: Contributor(s): Material type: TextTextPublisher: Chichester, West Sussex, England : Wiley, 2016Copyright date: ©2016Description: 1 online resource (1,055 pages) : illustrations (some color), tablesContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781119237853 (e-book)
Subject(s): Genre/Form: Additional physical formats: Print version:: Food microbiology : principles into practice.DDC classification:
  • 664.001579 23
LOC classification:
  • QR115 .E756 2016
Online resources:
Contents:
Volume 1. Microorganisms related to foods, foodborne diseases, and food spoilage -- Volume 2. Microorganisms in food preservation and processing.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Ebrary Online Books Ebrary Online Books Colombo Available CBERA10001587
Ebrary Online Books Ebrary Online Books Jaffna Available JFEBRA10001587
Ebrary Online Books Ebrary Online Books Kandy Available KDEBRA10001587
Total holds: 0

Enhanced descriptions from Syndetics:

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Includes bibliographical references at the end of each chapters and index.

Volume 1. Microorganisms related to foods, foodborne diseases, and food spoilage -- Volume 2. Microorganisms in food preservation and processing.

Description based on online resource; title from PDF title page (ebrary, viewed June 2, 2016).

Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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