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Discover the intricate world of food microbiology with the comprehensive book by N. Ramanathan, an essential resource for professionals, researchers, and students in the field. This hardback edition delves into the complexities of safeguarding food from microbial threats, ensuring that consumers receive safe and nutritious provisions. With the global food crisis underscoring the urgency for advanced knowledge in this area, this book covers an array of preservation techniques such as high and low-temperature processing, dehydration, and the application of chemical preservatives. Emphasizing the practical aspects of food microbiology, the book also includes procedures for conducting experiments, thoroughly examining fermented foods, and delving into dairy microbiology. With 20 enriching chapters, readers will gain in-depth understanding of microbial growth factors, contamination sources, food poisoning, and the challenges posed by genetically modified foods. The glossary included provides clarity on key terms, making this text an invaluable asset for anyone involved in the food industry.
Key Features
| Features | Description |
|---|---|
| Number of Chapters | 20 |
| Focus Areas | Microbial safety, food preservation techniques, and experimental procedures |
| Practical Insights | Includes procedures for experiments in food and dairy microbiology |
| Comprehensive Glossary | Glossary included to support terminology understanding |
| Topics Covered | Covers preservation methods, food safety management, microbial contamination, and spoilage across various food types |
| Attributes | Description |
|---|---|
| Book Format | Hardback |
| Author | N. Ramanathan |
| ISBN | Not specified |
| Publisher | Not specified |
| Pages | Approximately 400 |
| Language | English |
| Publication Year | 2023 |
| Target Audience | Students, researchers, and professionals in food microbiology |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers 20 chapters addressing diverse topics such as food preservation techniques, microbial growth factors, dairy microbiology, fermented products, and food safety management.
Yes, 'Food Microbiology' includes procedures for practical experiments in food and dairy microbiology.
Given the ongoing global food crisis, understanding food microbiology is vital for ensuring food safety and developing effective preservation techniques.
Yes, the book includes a comprehensive glossary to aid readers in understanding specialized terms related to food microbiology.
The book is designed for students, researchers, and professionals interested in food microbiology and its applications.
Brand: nipa
Country Of Origin: India
Food microbiology is a specialized area of microbiology that aims to safeguard food from microbial deterioration and provide consumers with safe and nutritious food. The scope of food microbiology is expanding at a rapid pace, given the current global food crisis. The preservation of food through various techniques, such as high and low temperature processing, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging, and the management of food safety and quality are all covered in this field. Additionally, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes are also studied. The book Food Microbiology covers these topics and includes procedures for practical experiments, along with a glossary. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more.
Food microbiology is a specialized area of microbiology that aims to safeguard food from microbial deterioration and provide consumers with safe and nutritious food. The scope of food microbiology is expanding at a rapid pace, given the current global food crisis. The preservation of food through various techniques, such as high and low temperature processing, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging, and the management of food safety and quality are all covered in this field. Additionally, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes are also studied. The book Food Microbiology covers these topics and includes procedures for practical experiments, along with a glossary. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book is designed to provide a comprehensive understanding of food microbiology, including both descriptive and objective questions.
Content
1. Basic Principles of Food Microbiology 2. Food Preservation 3. Food Safety and Quality Management 4. Fermented Food Products 5. Dairy Microbiology 6. Microbial Foods (SCP) and FOOD Chemicals 7. Mushrooms Cultivation 8. Microbial Enzymes 9. Contamination and Spoilage of Foods 10. Contamination, Preservation and Spoilage of Cereals and Cereal Products, Sugar and Sugar Products 11. Contamination, Prerservation and Spoilage of Fruits and Vegetables 12. Contamination, Preservation and Spoilage of Meat and Meat Products 13. Contamination, Preservation and Spoilage of Fish and Sea Foods 14. Contamination, Preservation and Spoilage of Eggs and Poultry 15. Contamination, Preservation and Spoilage of Milk and Milk Products 16. Contamination, Preservation and Spoilage of Canned Foods Bottled Beverages 17. Food Poisoning 18. Mycotoxins 19. Genetically Modified Foods 20. Experiments in Food and Dairy Microbiology
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