Custom cover image
Custom cover image

Food Microbiology Principles into Practice Volume 2

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Chichester, West Sussex : Wiley, c2016Description: XVII, 458 p. : illISBN:
  • 9781119237761
Subject(s): DDC classification:
  • 615.954 ERK
Online resources:
Contents:
vol, 2. Microorganisms in Food Preservation and Processing
Summary: SUMMARY: 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.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Reference Collection Reference Collection Seminar Library Department of Food Engineering 615.954 ERK 2022-23 Available 98080

About the Author
Professor Dr. Osman Erkmen, Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey.

Professor Dr. T. Faruk Bozoglu, Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Turkey.

vol, 2. Microorganisms in Food Preservation and Processing

SUMMARY:
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.