Food Microorganisms
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The food-processing industry is the oldest and larger user of microorganisms and biotechnological processes. The first chapter elaborates interactions between microorganisms and foods. The second chapter describes all the nutrients that we must obtain from food and significance of human nutrition. Important characteristics of food-associated microorganisms are summarized in third chapter. Various factors influencing microbial growth in foods are discussed in chapter 4. The sources of microorganisms are summarized in chapter 5. Incidence and significance of microorganisms in foods are mentioned in chapter 6. Among the food components, microbial metabolism of carbohydrates, proteins and lipids are of major importance for many reasons which are elaborately discussed in chapter 7. The detailed description on “Microbiological examination of food” covered in chapter 8 will be proved very useful to the students of food science and technology The principles of microbial spoilage of foods are discussed in chapter 9. Many hundreds of different types of fermented foods are found worldwide and these are briefly summarized in chapter 10. Health benefits of beneficial bacteria in foods are highlighted in chapter 11.
The contents of this book will be useful to the students of Microbiology, Food Science and Technology, Biotechnology, Biochemistry, Home Science, Food and Nutrition, Veterinary Science, Hotel and Catering Management and other food-related courses. The book will serve as an useful first-hand information of food microorganisms for the people who are working in food-processing industries.
| Common | |
| Author | H. A. Modi |
| Binding | Hardcover |
| Edition | 1 |
| ISBN | 978-81-7910-246-6 |
| Language | English |
| Number Of Pages | xvi+200 |
| Publication Year | 2008 |
| Publisher | Aavishkar Publishers, Distributors, Jaipur |