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Fundamental food microbiology | |||||
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Autor: Bibek, Ray
Hodnocení: AnotaceIn the last few years the discipline of food microbiology has undergone a radical change. Fundamental Food Microbiology, Second Edition reflects this change and meets the need for a better understanding of food microbiology. Revised and updated, this new edition of a bestseller includes current developments in different aspects of food microbiology. The book is divided into seven sections arranged in a logical fashion to depict various areas of food microbiology. These subjects include: the history of food microbiology and microorganisms important in food; microbial growth and metabolism in food; beneficial uses of microorganisms; spoilage of foods by microorganisms and their enzymes; foodborn, pathogens associated with intoxication, infections, and toxicoinfections; control of undesirable microorganisms; and nonthermal methods and combination methods in food preservation. Tables, figures, and data are presented to provide better understanding, and a list of selected references and suggested questions have been included at the end of each chapter. Intended for use as a text for undergraduate food microbiology courses, this book also provides basic and applied information in many other areas, and can be used as a text in courses dealing with microbiology, public health, nutrition and dietetics, veterinary science, and medical science. This is a valuable reference for anyone associated with the microbiological aspects of food. Dostupné zdroje
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